Do you absolutely salivate at the sight, smell, and mention of mangoes? I know I do. I turned my love of mangoes into a quick and easy no-cook no-bake mango mousse recipe. High fat, high sugar, and high yummy. I’ll come up with a healthier version soon, but for now, learn how to make this full fun delicacy at home in just minutes.
(oh and the tomato icon means it’s great for vegetarians — eggless, yay! — and the baby icon means kid-friendly!) (enjoy!)
(btw this image is actually how the thing turned out — I took this photo on my backyard deck excitedly on the first day I made this recipe!)
You will need:
- 1 cup of mango pulp (canned, or prepared at home)
- 1 1/2 cups of whole cream
- 3 tbsp granulated sugar (depends on whether or not your pulp is sweetened or unsweetened)
You will get:
- 4 – 5 servings of about 1/2 cup each
Whip the cream until you have soft peaks. Soft peaks means you can ‘poke’ the mixture and on it’s way up, it stands up like little mountains.
Gently add the sugar and the mango pulp (little by little) and FOLD IN to the whipped cream. Fold in using a spatula instead of rapidly mixing in the pulp so that your whipped cream stays as fluffy as possible.
Note: whatever you do, DO NOT WHIP THE CREAM + PULP MIXTURE. If by mixing in the pulp, the the soft peaks have gone away, it’s alright. If you try to whip the mixture after mixing in the pulp, the weight of the pulp in mixing will de-fluff the cream even more… you will end up with a strange liquid-y texture.
Refrigerate for 20 minutes to 1 hour.
Garnish with mint leaf.