How to make Mango mousse - Another wonderful way to enjoy mangoes.

This recipe is contributed by Member Bashneet kaur .

Main Ingredients : Mango puree (मैंगो प्यूरी ), Whipped cream (विप्ड क्रीम )

Cuisine : French

Course : Desserts

Mango mousse Recipe Card

Mango mousse

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

For more recipes related to Mango mousse checkout Fruit Srikhand, Mango Custard, Mango and Coconut Cheesecake, Mango and Chilli Sorbet . You can also find more Desserts recipes like Spiced Flapjacks, Atte Ka Halwa, Almond Rice Jelly, Mango halwa.

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Mango mousse Recipe

  • Mango puree 5 cups

  • Whipped cream 1 1/2 cup

  • Sugar 1 cup

  • Gelatin 1 tablespoon

  • Egg white 5


Step 1

In a bowl dissolve gelatin with three tablespoons warm water. Allow it to cool.

Step 2

In another bowl combine mango puree with sugar, whisk till sugar melts. Pour the mixture into the gelatin mixture.

Step 3

Add the whipped cream to the mango mixture and lightly fold in the cream. In a new bowl whisk egg whites till stiff. Add to the mixture and fold well.

Step 4

Cool the mixture in the refrigerator for about two hours and serve chilled.