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)
- 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
- 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.