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.