Mango Mousse
A light and creamy dessert that can be served on it’s own or sandwiched between layers of cake to make Mango Mousse Cake
Ingredients
- 3-4 ripe mangoes not over-ripe, but they should be sweet
- 1 sachet of halaal mango-flavored gelatin dessert powder about 85gm
- 1 cup sugar you will adjust according to taste depending on sweetness of your mangos
- 1 1/2 cup whipping cream whipped to soft peaks (don't over-whip)
- 1 tsp. vanilla
Instructions
- Prepare the gelatin as per the box instructions and set aside till it comes to room temperature (do not let it set).Peel and slice up your mangos, and set aside about half a cup of cubed pieces of mango for later. Put the remaining mango slices into your blender and add the gelatin liquid and some sugar, blend together until completely smooth and then taste for sweetness. If it’s perfect for you, then pour it into a big glass bowl, then throw in the mango cubes and mix, leaving a few pieces aside for final decoration.Whip the cream with the vanilla and a tbsp. of sugar, making sure you don’t whip until stiff, the cream should have soft peaks. Then remove a little of the cream for decoration, and gently fold in the remaining into the mango mixture until completely incorporated. Cover with plastic wrap and refrigerate preferably overnight for the mousse to set. Serve in bowls with some whipping cream n mango cube topping. Ultra delicious!Enjoy!
can we use the mango pulp as we donot have good mnangoes
Yes that would be fine. 🙂
can we use chinagrass instd of gelatine
Yes you can dear.
Dear fauzia, i am planning to try this recipe tonite. However i am worried about the amount of geletin.It is 85grams, meaning 5-6 tbsp….is the amount fine? wont it be too much?
I use the dessert packet/flavoured gelatin and it works out perfectly for me. If you are used to the gelatin you normally use, then please alter the amount to suit your personal experience with the brand you are using, basically we want the mousse to have that thick mousse-like consistency. Different gelatins have different strengths.
If I am using mango plup for this recepie intead of fresh mangoes how much pulp will I need?
Around 500-600gm of mango pulp
how much mango pulp? i mean how many cups? as u know that mangoe comes in different sizes ? so kindly explain this point. and how many servings this recipe fulfills ? (i know that this second question is a bit foolish as i’m a big lover of souflais and mousse my self one big bowl would b enough for me )
Salam! Plz fauzia wat is gelatine and whipped cream?
W/Salaam, gelatin helps to thicken certain liquids to get them to a semi-solid consistency…like what is used to make jelly. Whipped cream is heavy cream with over 35% fat content which is whipped until light and fluffy and can be used to frost cakes or as a dessert topping.
Hello Fauzia, by mango gelatin dessert powder you meant normal mango jelly or is it some special type as it is hard for me to find halal gelatin , thanks a lot
Hi Fatima! Yes I use mango jelly powder and it works perfectly. 🙂
salam i cant get halal gelatin, wat else can i use to make mango mousse and how to use in da receipe, thanx
W/Salaam, you can use agar-agar (natural gelatin) or mango jelly powder.
did you use vanilla essence?
Yes I did.
As already answered in a previous comment above, you will need around 500-600gm of pulp. That’s around 2 and a half cups to 3 cups. This should be enough for 10-12 people depending on portions.
thanx alot
Salaam fauzia. Quick question, if I wanted to chocolate mousse instead, how many chocolates do I need to use and which gelatine toe would I need. It wouldn’t be the mango gelatine right? Thank you.
W/Salaam, please refer to my chocolate mousse recipe here: Chocolate Mousse
fauzia here in mumbai-india we r getting gelatine in powder form, the plain one,dont knw abot the flavour, so how much tbsp/tsp should i use??
Gelatines have different strengths, I would suggest that you try with 1 tbsp first. See how the results turn out. If you want it thicker, next time you can add more gelatine, and if you prefer the mousse lighter or more fluid, you will then use less.
oh oh 🙂 jazakAllahu khair dear 🙂
a.s.how much china grass i use
W/Salaam, approximately 2-3 tbsp.
dear fauzia your recipes are simply owesom i love it keep it up 🙂
can i use instead nestle cream instead of whipped cream as its not available here ?
You need a cream that can whip up to soft peaks. Try checking for double cream or heavy cream.
As’salaam Alaikum Wa’rahmatullahi Wa’barakatahu.
I was just wondering if you could help me, I have a few places i can buy halal flavored gelatin from however i’m not 100% sure if i could trust them completely; so i was hoping you could assist me and share with me where i could buy halal Gelatin from. Please
Jazak’Allah Kairun
Wa’alaikum As’salaam Wa’rahmatullahi Wa’barakatahu. 🙂
W/Salaam, if you are from the UK, here is a good website. http://www.saras.co.uk/desserts.html
salam
After mixing in the whipped cream with the mango mixture at the end should i mix it with the spoon or should just fold in? thx a tone love ur allllllllll recipes its really inspiring me to cook jazakallah
W/Salaam, fold it in.
I’m planning on making this for a dinner party. How far in advance can I make the mousse?
Up to 2 days ahead of serving. I prefer making it the day before.
Salaams!
I normally dont make desserts. However for Christmas holidays I intend to try variouse. ;)Hope they turn good.
My question is…’gently fold in the remaining whip cream in the mango mixture until incorporated well’….what do you mean by ‘ gently fold’
Thanking you for your answer..and all the lovely recipes.:)
Regards
W/Salaam, it means to mix with a light hand using a folding motion instead of vigorous stirring.
ASAK Fauzia,
I made this last night but it didn’t set the way mousse should.. Is there a way to fix it? Add more gelatin? If so, how?
Thank you!!
W/Salaam, you can add more gelatin but also make sure that you do not over mix once the whipped cream goes into it.
asalam alykum i like ur site
asalam alykum i like ur site please would like to know if you can get recipe of kashata za njugu please.Thznks in advance
W/Salaam, will try.
W/Salaam, will try.
Asaluamu alaikum. Can I use
Asaluamu alaikum. Can I use normal gelatine and how much should I use please thanx
W/Salaam. 1 tbsp should be
W/Salaam. 1 tbsp should be enough.
salam. By vanilla here in the
salam. By vanilla here in the recipe you mean vanilla essence ..right?
W/Salaam, yes vanilla essence
W/Salaam, yes vanilla essence. 🙂
Salam Fauzia
Salam Fauzia
I could not find mango flavor gelatin(jelly). Only have plain gelatin, will it work?
Thanks
W/Salaam, yes that is fine.
W/Salaam, yes that is fine.
cAN’T this be altered to
cAN’T this be altered to serve as date mousse as in sandwiching for a date cake?
Do you know of the method?
You can. Replace mango with
You can. Replace mango with deseeded dates and use vanilla or plain flavoured gelatin/jelly powder.
AA
AA
can i use Mango pulp instead of fresh mangoes
Yes you can.
Yes you can.
salam………..can i use
salam………..can i use simple jelly powder instead of gelatin…..m little confused about gelatine n jelly powder….whts the diff??
W/Salaam, for this recipe yes
W/Salaam, for this recipe yes you can.
Salaam , can u please let me
Salaam , can u please let me know whether mousse should be set overnight or for some specific hours?
W/Salaam, it normally takes
W/Salaam, it normally takes about 3 hours but preferably overnight if you have the time.
Hi Fauzia.
Hi Fauzia.
From your previous comments I know I can use mango plup instead of ripe Mangos. However, instead of using Gelatine am I ok using mango jelly?
Tthanks
Hi, yes that is fine.
Hi, yes that is fine.
Is it alright if I made the
Is it alright if I made the mango mixture a day before without folding in the whipping cream mixture? I made the mango mixture today but didn’t have any whipping cream, so I will mix the whipping cream tomorrow. Will that make a difference in the recipe?
If you already used gelatin
If you already used gelatin in the mango mixture, then it will set by tomorrow so it would become difficult to mix in the whipping cream and the consistency might change.
Is there anything I can do to
Is there anything I can do to fix this problem?
Am really not sure that there
Am really not sure that there is anything that will help once the jelly has set in the mango mixture. If it was a cooked pudding I would have asked you to warm it up to loosen it back up and then let it cool to room temperature before adding the whipped cream. But since this isnt a cooked pudding am worried that that might change the taste of the mousse.
Oh ok. 🙁 Well, I just
Oh ok. 🙁 Well, I just checked the mango mixture, but it stills seems to be as liquidy/thick as it was yesterday when I made it. So I am hoping when I add the cream, it will be alright and be the right consistency for a mousse. Thank you for everything.
Perfect! InshaAllah it will
Perfect! InshaAllah it will be awesome with the addition of the whipped cream. 🙂 Be sure not to overwhip the cream as it sort of gets stirred around in the mango mixture so it will end up getting whipped a bit more that way. 🙂
InshaAllah! I think since I
InshaAllah! I think since I used mango jelly instead of gelatin, it did not completely settle. I have a few more questions. Should I use a hand mixture for about 5-10 seconds to whip the cream? Also, my mango mixture is the color of mango pulp, a darkish orange color, is that how it should look? It will be a lighter color after adding the cream, right? Lastly, should the mousse settle within a few hours after refrigerating or by tomorrow? Sorry about the many questions!
Yes whip the cream separately
Yes whip the cream separately as directed until it reaches soft peaks. Then gently fold it into the mousse, start with a little of the cream in the mousse then add all the rest and fold until mixed. And yes it will be much lighter once the cream goes in. The setting should take at least 3-4 hours and is at its best after 8 hours or so.
Ok, thank you very much!
Ok, thank you very much!
can I just use already
can I just use already whipped cream (cool whip) instead of whipping cream?
Yes you can.
Yes you can.
so would I still need to add
so would I still need to add the gelatin?
It is recommended, yes.
It is recommended, yes.
Can I beat egg whites to make
Can I beat egg whites to make the whipping cream,if so how many egg whites needed for this recipe
No, egg whites are not a
No, egg whites are not a substitute for whipping cream.
Can we use powdered cream ?
Can we use powdered cream ?
Yes you can. Make sure to
Yes you can. Make sure to whip the cream according to the packet instructions before folding it into the mango mousse mixture. 🙂
What is China grass. I will
What is China grass. I will highly appreciate when you reply.
It is a type of gelatin
It is a type of gelatin substitute that is made from plants.