Every year I make an elaborate cake for Ro on his birthday. In the past I have created some exquisite birthday cakes which you can see in the recipe index of this site. This year being in lockdown due to the coronavirus pandemic, I wanted to create a simple carrot cake with cream cheese frosting. I had my recipe written from scratch, loosely adapted from one of my previous experiments, but at the last minute I didn't find the required ingredients for the cake as one of the premium grocers in town did not deliver as promised.
A birthday without a cake is incomplete, so I made this basic eggless cake to cut during the online zoom party. It was a simple cake without any icing and I was not happy! Then I opened my freezer to find some whipping cream. I usually stock some Rich Gold soy cream which I use for making the occasional cake with cream icing. I also had some mangoes and I was suddenly excited since this meant I could make a mango mousse.
Mango mousse is one of the easiest desserts you could ever make, and all it needs is just two ingredients! I was fasting on this day as it was Narasimha Jayanti on the 6th of May and I didnt want to get into making any elaborate dishes. And this was perfect to make on this day.
One ingredient that is essential for a good mango mousse is whipping cream. You can use soy cream which is already sweetened or you can use full fat dairy whipping cream, but using whipping cream is essential as you will not get the desired texture with low fat cream.
Mango mousse is such a light, sweet, creamy, airy and elegant dessert that it will win the heart of anyone for sure. I thought I will just take a few spoons, but ended up eating an entire bowl.
And the birthday boy loved it too! Make sure you make mango mousse once before the mango season ends! You will be so glad you did! All you need are two ingredients- mangoes and cream. This is so luscious and lighter and easier to make than mango ice cream. And if you don't find whipping cream, make mango cream with simple cream or this luscious dudh keri with just mangoes and milk.
Mangoes are one of those fruits that can be combined with dairy if you are making a traditional dessert like aamrakhand that has been made for hundreds of years or dudh keri that is eaten with chapatis or puris, both being my favourites.
But if you want to make something modern and contemporary, using the king of fruits, make mango mousse. This is sure to make your heart sing!
Mango Mousse Recipe
A light, airy and creamy dessert made with the king of fruits, the alphonso mango
500 ml (2 cups) chilled whipping cream*
3 large or 4 medium sized mangoes
Peel the mangoes and cut them into cubes. Add the mangoes and the chilled cream into a blender and blend on high speed for 4 to 5 minutes until the cream is thick and the mango is well blended and nicely incorporated into the cream.
Alternately, whip cream until stiff peaks form using a hand blender or a stand mixer. Blend mangoes into a thick puree and slowly fold the mangoes into the whipped cream.
Pour into one large bowl or 6 individual bowls. Chill for 3 to 4 hours or overnight. Decoratively arrange fresh mango pieces over the mousse and serve chilled.
*I used sweetened soy cream so I did not add additional sugar. If you are using unsweetened cream add 4 to 6 tbsp or more of powdered or confectioners sugar.
*I made this in a high speed blender. You can also make this using a hand blender or stand mixer as stated in the alternative procedure in the recipe.
Serves 4 to 6
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