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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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Quick recipes that always turn out to be a party hit! I have tried the Mango Tiramisu and the Mango Mousse, everytime wishing I had made some more!