Mousse is a light airy dessert which should be light and creamy, also it should be fluffy and thick in consistency. Generally the light and airy texture comes from whipping raw egg whites and then folding it into the main flavour mixture. Living in India, and if I at all go with the crowd, people here do not consume raw eggs which is obviously a personal turn off for me as well. So raw whipped egg whites would be a big NO for me.Now if we come to eggs, I also prefer egg free and vegetarian desserts so I will never prefer adding eggs or gelatine in my dessert until and unless there is no other option left. And no I’m not a vegetarian, I am very much a hardcore non veg eater but I like my desserts vegetarian which is a personal choice.
So no eggs, no gelatine, how would I set my mousse then! In the 21st century everything is possible, sky is the limit and this is just a mousse. We have options like china grass (agar agar), veg gelatine but again I won’t be using them in my mousses. I like to set my mousse with white chocolate, yes you guys! white chocolate is my go to setting agent. Also it enhances the taste and combines well with most of the flavours. This mousse tastes absoulutely amazing, rich, creamy, thick, light, airy and yes! you won’t miss the eggs.
Use fresh mangoes rather than canned, it does matter, but if mangoes are not in season you can go for this Keynote Mango Pulp. I had used it once and its pretty good. So lets get started with the recipe.
- Chopped Mango Pulp - 1 cup
- Chopped White Chocolate - ½ cup
- Fresh Cream - ½ cup
- Whipping Cream - ¾ Cup
- Condensed Milk - ¼ cup (optional)
- To make the white chocolate ganache, in a heavy bottomed pan pour the fresh cream and bring it to a slow boil on low flame.
- Then pour the hot cream over a bowl of chopped white chocolate and leave it for few minutes and let the chocolate melt.
- After that mix it with a spatula and let the chocolate mix in fully. You will get a smooth shiny white chocolate ganache. Just keep it aside.
- Next pulse the chopped mangoes into a paste in a mixer grinder.
- Now take a clean bowl, and pour in chilled whipping cream. Whip it to stiff peaks with a hand mixer.
- To the whipped cream add in condensed milk, white chocolate ganache, mango pulp and continue beating it.
- Mix everything well and then fill into bowls or glasses as desired.
- Let it set for few hours or overnight in the fridge.
- Garnish with chopped mangoes and serve chilled.