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Mango Mousse flavored with cardamom and saffron is the perfect summer dessert that’s perfect for an Indian Afternoon Tea or any party.
Mangoes are a popular fruit in India and you’ll find them in many sweet and savory dishes all over India. One popular dessert is Mango Mousse which is light, airy, and delicious.
This lovely dessert is flavored with cardamom and saffron. It’s the perfect summer dessert for an Indian Afternoon Tea or a party.
What is Mango Mousse?
Mango Mousse is a combination of pureed mangoes and whipped cream. The first step is to puree the mangoes and then prepare the whipped cream. Once done, add the mango puree along with powdered sugar and Indian flavors for a delicious summer dessert.
Can I make gluten-free / vegan mango mousse?
Mango Mousse is gluten-free.
For a vegan option, you can certainly use coconut milk to make Coconut Whipped Cream. Also, instead of whole milk, use dairy-free milk for the milk-saffron mixture.
Tips on making Mango Mousse:
- Puree the mangoes. You’ll need to adjust the powdered sugar based on how sweet your mango is. Alternatively, you can use canned mango puree, however you’ll have to modify the sugar since it tends to be sweeter.
- Do NOT over mix the heavy whipping cream else you’ll end up with butter. Make sure light and airy stiff white peaks form and that’s when you have whipped cream.
- In order for this mousse to taste amazing, it needs to be refrigerated for a few hours. The flavors marry together and you end up with such a lovely flavor of mango.
- Serve this mousse in little martini glasses.
- Garnish with edible silver leaf, pistachios, and small cubes of mango.
Mango Mousse is:
Light & Airy
Fluffy
Scrumptious
Perfect for Afternoon Tea
Gluten-free
Eggless
How to make Mango Mousse recipe step by step?
Make Mango Puree
- Cut up fresh mango, you’ll need about 1 1/2 Alfonso mangoes. Red Mangos work well too.
- Add mangoes to a mini food processor.
- Blend.
- Mango puree is ready.
Make Whipped Cream
- Add cold heavy whipping cream to a chilled bowl that’s been in the fridge for about 30 minutes.
- Add powdered sugar and vanilla extract.
- Using an electric hand mixer, start mixing. The entire process will take about 7-8 minutes.
- 1 minute later this is what you should have.
- 5 minutes later.
- Whipped cream is ready. You’ll know it’s ready once light & airy stiffed peaks form. Make sure you do not over mix else you’ll end up with butter.
Make Mango Mousse
- Warm-up 1 tbsp of milk in the microwave for 20 seconds. Once hot, add a pinch of Kesar (saffron leaves).
- To begin with, add 1/2 cup of puree and saffron milk to the whipped cream.
- Blend for about 30-45 seconds.
- Add 1/2 to 3/4 tsp of cardamom and fold. Cover mousse with plastic wrap and refrigerate for a few hours before serving. Garnish with pistachios, silver leaf, and mango bits.
Enjoy!
More Eggless Desserts!
Mango Mousse
INGREDIENTS
- 1 cup heavy whipping cream
- 4 tbsp powdered sugar, start with 2 tbsp, and add more if need be
- 1/2 tsp pure vanilla extract
- 1 tbsp milk
- pinch of saffron
- 3/4 cup fresh mango puree, start with 1/2 cup, and add more if need be
- 3/4 tsp cardamom powder
INSTRUCTIONS
Make Mango Puree
- Cut up fresh mango, you’ll need about 1 1/2 Alfonso mangoes. Red Mangos work well too.
- Add mangoes to a mini food processor.
- Blend.
- Mango puree is ready.
Make Whipped Cream
- Add cold heavy whipping cream to a chilled bowl that’s been in the fridge for about 30 minutes.
- Add powdered sugar and vanilla extract.
- Using an electric hand mixer, start mixing. The entire process will take about 7-8 minutes.
- 1 minute later this is what you should have.
- 5 minutes later.
- Whipped cream is ready. You’ll know it’s ready once light & airy stiffed peaks form. Make sure you do not over mix else you’ll end up with butter.
Make Mango Mousse
- Warm-up 1 tbsp of milk in the microwave for 20 seconds. Once hot, add a pinch of Kesar (saffron leaves).
- To begin with, add 1/2 cup of puree and saffron milk to the whipped cream.
- Blend for about 30-45 seconds.
- Add 1/2 to 3/4 tsp of cardamom and fold. Cover mousse with plastic wrap and refrigerate for a few hours before serving. Garnish with pistachios, silver leaf, and mango bits.
Nutrition
Can I use the kitchenaid instead of an electric mixer?
Absolutely!
Omgoodness finally à decadent eggless desert with taste, style, and flavor! Tysm!
Thank you for your sweet comment. 🙂