By now, you all know that I love mangoes. I also happen to like mousse (especially chocolate), preferably made without eggs. So when I saw Meeta’s eggless mango mousse post and gorgeous pictures last month, I told her that her post reminded me that the mango season was on its way out here. She in turn, suggested that I make the most of what was left of the season and try out her mousse as well.
Now I believe one should always act on good advice if possible, so I was at the market the very next day buying mangoes! And made Meeta’s mousse, and some other “mangoey” stuff.Meeta’s recipe uses gelatin which we don’t being vegetarian, so I left that out. One could use agar instead of gelatin but I didn’t feel the need for it.
I substituted paneer for the Greek yogurt. We don’t get that here and I was planning to use hung yogurt, but I had a little accident while making that. Let’s just say I ended up with a mess I couldn’t use!
The paneer gave me a nice consistency which made up for the lack of a jelling agent. I also added a bit of cardamom as I love cardamom especially when it’s paired with mango. Otherwise, I followed Meeta’s recipe. It would be a good idea to try her version, if you can find Greek yogurt and don’t mind using gelatin.
I have made this mousse twice since and shall be making it again next mango season. Here is my version of Meeta’s mousse for anyone who would like a mousse without gelatin.
More Mango Madness : Mango Mousse (GF)
Ingredients
- 2 cups mango purxe9e (I used fresh es)
- 200 gm paneer low fat , crumbled
- 2 tbsps milk
- 1/3 cup sugar powdered (adjust to requirement)
- 200 ml fresh cream (25% fat), chilled
- 1 tsp cardamom powdered
- mango some chopped for garnishing
Instructions
- Add the milk to the crumbled paneer and run in the mixer/ grinder till a smooth paste is obtained. Make sure this paste is smooth, as the slightest "grainy" feeling will ruin the texture of your mousse.
- Put this paste, mango puree, powdered sugar and cardamom in a bowl and beat, preferably with an electric mixer, till everything is well blended and slightly fluffy (about 2 minutes)
- In another bowl, beat the cream till it is stiff. Now gently and carefully fold this cream into the mango mixture till well blended. Serve the mousse into 6 medium glasses or bowls and top with chopped mango.
- Chill over night or for at least 5 hours. Serve. This recipe makes 4 to 6 servings depending on serving size.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
wonderful. i would like to try it with paneer too. will keep it in mind! great that you enjoyed this recipe so much aparna!
Mango mousse with paneer is new to me, sounds so easy and certainly creamy and delicious! i’ll try this next time I am making a mousse!
Sounds easy and delicious. Liked the ingredient substitutions. It suits me and easily available too.
Love the way you substituted gelatin.With paneer its very innovative.Its a must try.
Looks damn interesting and yummy…. sure this is my next in to do list. 🙂
Wow paneer is a real nice twist! mango mania here too:-) we are getting box full & my house is smelling good.
Great recipe and it sounds quite simple . Love the substitutes. I have some mangoes left, will surely try.Thanks for sharing.
Yum, that looks delicious! I really love mango… love it so much that the sweet orange kitten I adopted a few days ago is named Mango!
Aww too bad about the yogurt 🙁 But you did end up with a fantastic dessert anyway! 🙂
Looks delicious. Love mango mousse can have it everyday.
Mango Mousse with paneer sounds delicious. My version uses condensed milk, now I like Paneer better. I used agar agar in mine but with the creamy nature of paneer I guess I don’t need it. Mousse looks lovely and perfect for summer.
Mango mousse looks so refreshing and delicious!!
Paneer as a binder, that’s clever! Love the color and it is MANGO!
Looks lovely aparna…just wait for couple of days and you can feast yourself to mango mela..:))
hi Aparna,Paneer used instead of gelatin/agar is a great idea 🙂 it must’ve tasted great and richer.Nice click.TC
Love this recipe!!! reminds me of shrikhand actually – oh how I miss that!
looks yummmmmmmmmmmmmm…..
Very tasty, I know:). Does it taste like liquefied mango flavoured sandesh? We are making the most too, licking up the ‘andi’:)
Thanks Meeta.TLB, What a coicidence. Mango is a nice name for a kitten. :)That sounds nice, Vidya. Have you posted it on your blog?Yes, its MANGO, Sig. ;)I’m lokking forward to that, Srivalli. I really am. True, Miri. In fact there’s some Aamrakhand in my fridge. Another one of my daughter’s and husband’s favourites.It does Harini, sort of. I really don’t like sandesh much, but I liked this mousse.
I’ll see your low fat paneer and raise you silken tofu! I know it sounds odd or unusual but it does make for a truly delicious mousse! It also works beautifully with vanilla bean or chocolate or any rich and creamy pureed fruit/flavour combo you can imagine!
I had tried a mango cheescake with paneer.. now will try this one too. It looks delicious and I have some mangoes too 🙂
Beautifully yummmmmmy!!!
hi aparna, that is a beautiful photo, looks very yummy, i have all the ingredients (only one mango) will try this tomorrow ! i was thinking what shall i do with it…
Looks awesome, wish to have some.
Nice color.This is better to do in party.MerryFree Satellite TV
Greetings from Finland and thanks for this nice recipe! I substituted paneer for turkish yogurt and added a dash of coconut cream as there happened to be some in the fridge. Worked out nicely. Lots of compliments from dinner guests. :)I wonder how this would sound with black cardamon instead of green? It might get too smokey?
I’m happy it worked well for you. Coconut cream sounds very nice.Black cardamom wouldn’t do well, I think because its flavour is more suited to savoury dishes. In India we use the green cardamom in desserts.
hey…amazing recipe Aparna