A quick, simple and really delicious Mango Chocolate Mousse that is both eggless and gelatin-free. Make the best use of Mangoes this season with step-wise picture recipe for Easy Mango Mousse.
So we finally got our first round of mangoes – not the great ones I have to agree, but I just couldn’t wait anymore. There were neither sweet nor sour, and they were just bland to eat as it is. I had been planning on making a mango cake, since the start of the year but after tasting these mangoes I knew it wasn’t going to happen. So, I quickly decided to make the best use of ingredients in my fridge and made the simplest yet most amazing Egg-free, Gelatin-free Mango Chocolate Mousse.
I love it when my impulsive kitchen decisions result in delicious outcomes. I had a pack of low-fat whipping cream lying in my fridge and I had my mangoes pureed with some sugar. So, I folded them together to make this lightest eggless mango mousse. Just three ingredients – mangoes, sugar and cream. No eggs or gelatin or agar-agar. For a kitchen that was too hot for me to stand even a minute longer, it still worked out flawlessly for making this simple Mango Chocolate Mousse.
I have made Mango Mousse a couple of years ago when Aquafaba was quite the rage. I still remember how exhausted my hand and whisk were by the end of it. But hey, the result was quite delicious and especially for something vegan. The only reason I ventured into that area is because it is so hard to find good whipping cream that doesn’t cost me a bomb. So, I was quite skeptical using this low-fat (35% fat) whipping cream to make Mango Chocolate Mousse. But with a couple of tricks up my sleeve, I made it work and this easy eggless mango mousse was super light. Read on to know more about what I did.
Tips to use Low-Fat Whipping Cream
- Always ensure that the cream is chilled. Don’t take it out unless it is ready to be whipped. It also helps to keep the bowl and whisk blades chilled as well.
- Use a wider bowl filled with ice cubes and place the bowl with the cream in contact with ice cubes.
- 1 or 1.5 tablespoon icing sugar helps stabilize the cream and results in soft peaks quickly.
I had some cooking chocolate and while I was making the mango mousse, I was wondering if I should just top it with some shaved chocolate bits but my love for chocolate got the better of me. I ended up making a quick chocolate ganache and used it to coat all over the glasses and filled my mousse making it eggless mango chocolate mousse recipe!
How to make Mango Chocolate Mousse | Easy Eggless Mango Mousse
📖 Recipe
Mango Chocolate Mousse | Easy Eggless Mango Mousse
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 Large Mangoes 2 cups Mango Puree
- ½ cup Whipping Cream Low Fat
- ¼ cup Cooking Chocolate
- ¼ cup Sugar
- ½ teaspoon Vanilla Essence
- 1.5 tablespoon Icing Sugar
Instructions
- In a blender jar, add mango pieces and sugar. Puree until smooth.
- Meanwhile, melt the cooking chocolate with 1 tablespoon of cream in a double boiler. Set it aside until it is just warm.
- In a large mixing bowl, add whipping cream, vanilla essence and icing sugar. Whip on high speed until the cream is doubled up in volume. It should fall in soft peaks, stop whipping at this point.
- Add the prepared mango puree to the whipped cream. Gently fold it in until both the cream and mango puree are well mixed.
- Now prepare the serving glasses by pouring 1-2 teaspoon of chocolate ganache all around it.
- Fill in the glass with prepared mousse. Top off with cut mango pieces.
- Keep it in the fridge for 2-4 hours before serving.
Detailed step-wise picture recipe of making Mango Chocolate Mousse | Easy Eggless Mango Mousse
1. In a blender jar, add mango pieces and sugar.
2. Puree until smooth.
3. Meanwhile, melt the cooking chocolate with 1 tablespoon of cream in a double boiler. Set it aside until it is just warm.
4. In a large mixing bowl, add whipping cream, vanilla essence and icing sugar.
5. Whip on high speed until the cream is doubled up in volume.
6. It should fall in soft peaks, stop whipping at this point.
7. Add the prepared mango puree to the whipped cream.
8. Gently fold it in until both the cream and mango puree are well mixed.
9. Now prepare the serving glasses by pouring 1-2 teaspoon of chocolate ganache all around it.
10. Fill in the glass with prepared mousse. Top off with cut mango pieces.
11. Keep it in the fridge for 2-4 hours before serving.
Recipe Notes
- Adjust sugar quantity depending on the sweetness of the mangoes.
- Adding melted chocolate is optional.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
liliputs
Gb what brand of cream u buy for this... I don’t have any idea about this cream brand ... the cream used in soup or any sabji are same or different... I want to know the brand and type of cream can u pls help
chcooks
Sorry, I missed this comment. I used Amul Whipping Cream 🙂 But you can also use regular Amul Cream and add to it, Whipping cream powder (BlueBird brand) that is easily available these days.