- Submitted by Dahlia
(Mango Lychee Pie)
Mango Mousse is one of the go-to desserts that I make whenever I have a party at home. It is so easy to put together even for a large crowd. It can be made the previous day. Mousse is so light and airy that all the guests enjoy eating it after a heavy main course.
There is already a recipe for Mango Pudding shared by my friend Rani. For those who do not know the difference between pudding and mousse, I would like to give a small introduction here, Both pudding and mousse are creamy desserts with differnt flavours depending on the base mix. Pudding has a thicker consistency which comes because of the cornstarch or gelatin added to the base. On the other hand, mousse is light and airy because of the whipped cream or whipped egg whites that is folded in with the base. Here I have used mango puree as the base. Gelatin may or may not be used for setting the mousse.
Coming to my recipe of Mango Mousse, I make it both with canned mangoes as well as fresh mangoes depending on the season. I have shared both methods below. I prefer to make it eggless so that even my vegetarian friends can enjoy. I use gelatin for setting the mouse, which could be replaced with agar agar or veg-friendly mango jelly mix. The next main ingredient is the cream for which we can use heavy whipping cream, double cream or fresh cream with medium to high fat. Amul low fat fresh cream can be used but it does not whip up as nicely as the others with higher fat content.
I love to add Lychee pieces to my mango mousse as it makes a great pair. I love the texture variation when we bite into sweet lychee pieces. You could skip it if you can't find lychee.So here is my simplest recipe for Mango Lychee Mousse.
Video Instructions for making Mango Lychee Mousse
Recipe For Mango Lychee Mousse
Preparation Time : 30 minutes
Cooking Time : NIL
Serves : 10 - 12
Type I (with canned products)
- Mango Pulp - 1 can (30 oz)
- Cool Whip - 1 box (8 oz) ( You can whip up your own cream too)
- Condensed milk - 1 can (14 oz)
- Hot water - 1/2 cup
- Plain gelatin/ Mango jelly - 2 packets (14 gms or about 5 tsp)
- Lychee - 1 can (chop the lychees into small pieces)
- Mix the gelatin/jelly packets in the water and keep stirring it continuously until it is completely dissolved.
- Add this to the mango pulp along with the condensed milk and mix it nicely.
- Gently fold in the whipped cream (cool whip) with it. Also mix in chopped lychee pieces.
- Pour it into individual cups or in a large serving dish and refrigerate it.
- Continue to refrigerate till it is fully set.
- Garnish with fresh fruits, some mango puree or a mint leaf and serve as a light and finger licking dessert.
Type II (with fresh ingredients)
This method is specially useful for people living in India. Fresh mangoes and lychees are available during summers. Condensed milk, also known as Milkmaid is also found in all super markets. Finding whipping cream is little difficult in some cities and small towns. For cream to get whipped, it should have a high fat content, about 35%. This may not be easy to find. Amul fresh cream with 25 % fat content is found in many places. So I have made this using that. For making whipped cream, you need to use only the thick portion of the Amul Fresh Cream. For that, first freeze the fresh cream box for 3-4 hours so that the fatty part comes on top. It can then be scooped out. I will try to make a separate post on this in future.
- Mango Puree - 2 cups (I used 3 big mangoes)
- Full Fat Cream (or Heavy Whipping Cream) - 3/4 cup
- Sweetened Condensed Milk - 3/4 cup
- Hot water - 1/4 cup
- Plain gelatin/ Mango jelly - 2 tsp
- Fresh Lychee pieces - 1/2 cup
- The first step is to make a puree with the mangoes. I used 3 mangoes that I peeled, rinsed, chopped and then pureed. Reserve some puree for garnishing.
- Take this puree in a mixing bowl. Add the condensed milk with this.
- Mix everything and check for sweetness. If needed, add an additional 1-2 tbsp of sugar.
- Now is the time to whip the cream. Using a hand blender whip up the cream. (Note:- The heavy whipping cream or double cream is easier to whip up. In India sometimes whipping cream may not be easily available. Amul fresh cream is easier to find. Leave this box in the freezer for 3-4 hours. Just scoop out the thick part of the cream that rises to the top for whipping. Make sure to place a big bowl, a smaller bowl and whipping blades in the freezer. This step is really important to make whipped cream in a hot humd place like India. Take ice cubes in the bigger bowl and place the smaller bowl on top of it. Take the cream in this and whip it up.)
- Once stiff peaks are formed, the cream is ready. Keep this aside.
- Mix in the gelatin with the hot water and keep stirring until it completely dissolves. Add this to the mango mixture and mix again.
- Fold in the cream with the mango mixture little by little.
- Mix in some fresh lychee pieces.
- Pour into individual serving dishes or in a big bowl Top it with more fresh lychees and mangoes to make it look pretty. I also sometimes like to top with some fresh mango puree. Add a cherry or a mint leaf on top for colour.
- Let it set for 3-4 hours. Enjoy delicious mango mousse.
Serving Mango Lychee Mousse
- As I said earlier, once you prepare the mousse mixture, you can pour it in individual serving dishes or in a bigger bowl. While serving you can top it with some fresh mango puree or mango syrup. Also add some fresh fruit slices, cherry or strawberry piece and a mint leaf. This adds a beautiful presentation.
- If you put the same mixture in the freezer, you will get delicious home made Mango Lychee Ice Cream.
- Put the mix in a graham cracker pie crust and refrigerate for about 6-8 hours. You have delicious Mango Lychee Pie.
More Mango Recipes