When it comes to summertime recipes starring the season’s freshest mangoes, is there any treat more timeless than a classic mango mousse. Of course, pre-empting reader requests, this recipe by Isha Shetty – pastry chef extraordinaire behind Vanilla Miel – is an eggless and vegetarian one! Made without any gelatin, this eggless mango mousse instead relies on agar agar (a plant-based gelatin) to give it a silky-smooth and craveably-creamy texture! This recipe is also a no-bake one, coming together quickly without any oven-time involved at all. Win-win for a hot summer’s day? We think so too!
Key Tips For Making This Eggless Mango Mousse
- Use whipped cream with a minimum of 35% fat. Isha recommends Elle & Vire; however, if you don’t have access to 35 percent fat, you can substitute it for a half and half mix of dairy (Amul) and soy (Rich) cream to achieve the whipped consistency required for this mousse.
- Want to make this mousse vegan? Simply substitute the cream for thickened coconut milk.
- Don’t have any maple syrup on hand? You can substitute it for a good quality honey; or even skip the sweetener completely if your mangoes are adequately sweet!
- Keen to elevate the presentation? Serve this eggless mango mousse chilled in small glasses, garnished with edible flowers, fresh berries or simply neat cubes of fresh mango.
Eggless Mango Mousse
- 1½ cups blended fresh mango puree
- 1½ tbsp maple syrup (optional – depending on your sweetness preference)
- 1 cup whipped cream (35% fat minimum) (Elle & Vire) (see recipe notes for a vegan alternative)
- 1 cup water
- 1 tsp agar agar powder
- Blend the deskinned mangoes & maple syrup until smooth and pass through a sieve to remove any fibre.
- Whip cream until you have soft peaks.
- In a pot, whisk the agar agar along with the water until uniform, then bring to a boil and allow to boil for approximately 30 seconds.
- Add the mango-maple mix to the warmed agar agar mixture.
- Slowly, in three parts, fold in the thickened mango agar mix into the whipped cream until uniform.
- Pour into a glass or serving bowl and refrigerate until set, this should take approximately 2 to 3 hours depending on the cooling in your fridge.
- Garnish either with edible flowers, fresh berries or simply neat cubes of fresh mango.
- In case you don’t have access to 35 percent fat, you can substitute it for a half and half mix of dairy (Amul) and soy (Rich) cream to achieve the whipped consistency.
- In case you want to make it a vegan mousse, substitute the cream for thickened coconut milk
- In case you don’t have maple syrup, you can substitute it for good quality honey. You can also skip the sweetener completely if your mangoes are adequately sweet
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About Vanilla Miel
Taking inspiration from the simple elegance of vanilla and honey, Vanilla Miel is one of India’s only artisanal and art-inspired patisseries.
At the helm are the talented sister duo Mansi and Isha Shetty – a former corporate lawyer and qualified Le Cordon Bleu-trained pastry chef respectively. Their vision for Vanilla Miel is a sanctuary where their passions of art and pastry are combined. Their gourmet petit gateaux, entremets and tarts have anywhere between 3 to 6 layers each, with every single layer channeling a varying flavour and yet coming together beautifully once eaten, into a transporting experience. Follow them @Vanilla_Miel.
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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