August is already here. August not only brings shower to our life but it also brings a sad face; it’s the official end of the mango season. These days many veggies and fruits are not bound with seasonal tag; they are available in the market through out the year. I wonder what is keeping the science at bay when it comes to mango. May be mangoes are meant to be seasonal only; maybe that’s why they are so close to our hearts.
I wanted to absorb the ultimate flavor of mangoes. I already shared different recipes with mango like Mango Margarita, No Cook No Bake Sweet Mango Yogurt, Fresh Mango & White Chocolate Cupcake etc. But this time I had to do something quick and simple due to my health reason. Though I had saved these mangoes for a cheesecake it’s far away now. Anyways, my final product is a vegan tropical dessert: No Cook No Bake Mango Mousse.
Mango Mousse Recipe
Preparation Time: 05 mins
Cooking Time: 10 mins
Resting Time: 0 mins
Total Time: 15 mins
Yield: 2 servings
Ingredients:
Ripe mangoes: 2, large
Coconut cream: ½ cup
Sugar to taste (if your mangoes are not sweet enough)
Equipment:
Food processor
Large mixing bowl
Serving glasses/bowls
Preparation:
Before you start working on your mousse remember few things. First, read the Tips before you start. And second, make sure all the ingredients are chilled (not freezed).
Peel the mangoes and chop into cubes. Put the chopped mangoes in food processor and make a puree of it. The puree will be very dense and thick. Add coconut cream little by little and blend.
Add sugar according to your taste if needed. My mangoes were way too sweet so I dint need any sweetener for this.
Transfer the puree into serving bowls and refrigerate for 1 hr atleast or until you are ready to serve. Remove from refrigerator before 5 mins of serving and garnish with chopped mangoes, pomegranate and mint leaves on the top. Serve immediately.
Transfer the puree into serving bowls and refrigerate for 1 hr atleast or until you are ready to serve. Remove from refrigerator before 5 mins of serving and garnish with chopped mangoes, pomegranate and mint leaves on the top. Serve immediately.
Enjoy the last breeze of Summer.
Very nice recipe, colour is so nice. Thanks for sharing . Is it going to set in the fridge without any jelly.
If you are using thick coconut cream, you won't need any jelly/gelatin to set the mousse. Just refrigerate it for enough time; say, 3-4 hrs (if possible). Otherwise you can also use dairy free whipping cream which will give you similar result like regular whipping cream.