Easy Eggless Mango Mousse

Prajakta

Rich, creamy, light, and airy Eggless Mango Mousse made with just 4 ingredients is absolutely delicious and super easy to make.

5 from 14 votes

Prep Time 10

Setting time 3

Total Time 3 10

Course Dessert, sweets

Cuisine French, fusion, Indian

Servings serving

Place a big bowl in the freezer to chill for at least 30 minutes before we use it for whipping cream.
In a small bowl take 2 tablespoon water and add 1 teaspoon agar agar to it and mix it together.
Place a pan on medium heat.
To the pan add 1 ¼ cups of mango pulp, 2 tablespoon sugar, and the soaked agar agar.
Mix it all together till the agar agar melts and mixes together. Switch off the heat and let it cool. It will take about 10 minutes to cool down.
Do not let it cool down too much or the agar agar will firm up the mango pulp.
Take the chilled bowl out of the freezer and place it in an ice bath.
Pour 1 cup of chilled heavy cream into it and whip it up using a hand mixer at a medium speed to fluff it up and make it light and airy. Beat it till it reaches soft peaks.
Once the heavy cream has whipped up add the cooled mango pulp mixture and fold it in using a spatula. Do not use a whisk or hand mixer as it will flatten the fluffed-up heavy cream.
Scoop up or pour the mango mousse mixture into the serving bowls or cups and cover them with cling wrap or plastic and place in the refrigerator to chill for 3 to 4 hours.
Serve the Mango mousse chilled just as it is or top it with any tropical fruit or fruit jelly.

Using an ice bath to whip up the whipped cream stops the whipped cream from splitting and quickens the whipping process.
You can use fresh mango pulp instead. In that case after removing the pulp from the mango blend it in a mixer and strain it using a sieve before using it in the recipe.
Sugar is optional and can be skipped.
You can use gelatin instead of agar agar with the same 1:1 ratio.
If the mango pulp and agar agar mixture thickens too much before using then just heat it up a little till it dilutes.
Do not beat the heavy cream at a high seed or you will end up over-beating the liquid to a stiff peak.

Keyword agar agar, dairy dessert, fresh cream, fresh fruit, mango, mango dessert, mousse, tropical, tropical dessert

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