Wednesday, July 24, 2013

This is one keeper of a recipe. The mousse is utterly delicious and simply yumm. I searched and went through several recipes for preparing mango mousse but I selected this one and I am so glad I did so. The results are top class. One advantage is that you can use the same recipe to prepare any fruit mousse with minimal changes. I have so far made mango, banana, blueberry and watermelon mousse. All tasted excellent but mango has been the best.

Here is the recipe..
Serves - hard to say. The first time I made this I finished more than half of it even before it set. That's how nice and yummy it is. On a serious note it serves 3-4 depending on serving size.

Ingredients :
Mango puree - 1 1/4 cup
Sugar - 3 tablespoons
Lemon juice - 1 tablespoon
Whipping cream - 1 cup
Unflavored gelatin - 1 3/4 teaspoons (Substitute with Agar Agar, see note below)
Water - 2 Tablespoons

Method :
1. In a bowl add mango puree (mangoes washed, peeled, cut into pieces and pureed. Then sieved to remove any fiber)
2. To this add the sugar and lemon juice and blend well. I use a hand blender.
3. Boil about 2 tablespoons water in a small saucepan or microwave and take it in a small bowl. To this add the unflavored gelatin and mix well without lumps.
4. Add the gelatin to the mango puree and mix well.
5. Prepare an ice bath (12 ice cubes in a bowl of cold water) and place the mango gelatin bowl in the ice bath. Keep stirring now and then. (I had green ice cubes which I had made for electric lemonade.. hehehe)

6. Take cold whipping cream in a big bowl and whip it to stiff peaks. (To achieve stiff peaks easily you can place the whip and the bowl in freezer for half an hour before whipping) 
The first picture is soft peaks and the second is the stiff peak stage.

7. Add the mango gelatin puree to the whipped cream and whip just until combined. You can even fold with a spoon.

8. Pour it into bowls for setting. 

9. Place in the refrigerator for 5-6 hours until set.
10.  To serve, top with whipped cream or mango chunks.

11. This last picture shows how well it is set. I have had a few spoonfuls

Enjoy yummy mango mousse.

Note :
1. You can make mousse using same measurements with any fruit puree.
2. Adjust sugar to a bit more for sour fruits.
3. Sieve puree to remove skin, fiber, pits etc.
4. Apples, pears, plums etc need to be poached first before making into a puree.
5. You can add food colour to dull looking fruits to enhance appearance.

Notes :

Halal gelatin is not available in several countries due to which muslims do not prepare several yummy desserts that call for gelatin. The same is the case with vegetarians who do not consume gelatin.

You can now prepare those desserts by substituting with agar agar also known as china grass which is vegetarian. 

Agar agar is a traditional substitute for gelatin in many recipes and basically it substitutes at a ratio of an equal amount of agar agar for gelatin when substituting like for like (that is powdered for powdered, etc).

[1] One tablespoon of powdered agar agar can be used in place of one tablespoon of powdered gelatin.

[2]The granulated form of agar agar is twice as strong as the flaked form, while the powdered form is three times as strong.

[3]Follow the instructions for activating agar agar with great care. It does not set at the same temperatures as gelatin, hence people tend to assume it doesn't work. However, it does, provided it is handled correctly. For example, agar agar requires a rapid boil and not a mere simmer in order to activate when added to a recipe requiring heating.

[4]And, agar agar gels at room temperature when gelatin requires chilling.

[5]Soak agar agar first for 10 minutes in the liquid it is to be cooked in. This makes it easier to dissolve.

Recipe from



  1. lovely & delicious dessert..............perfect for this Christmas.

  2. Gelatin is a natural protein that is derived from the partial hydrolysis of collagen, which exists in the skin and bones of animals. Gelatin is intended for human consumption and mainly used as a gelling agent, a clarifying agent (drink), binding agent for light sensitive silver halides and a thickening agent as well. Commercially available Gelatin is a natural foodstuff and chemically, Gelatin is a pure protein.

    Halal Gelatin

  3. Want some mangoes!So yummy!Will try it out soon!