Hello Friends,

Welcome again!!

As a foodie, I believe eating a good meal is important for one’s overall well being and that’s why I keep exploring and sharing interesting recipes.  However, a great meal needs a great dessert to have a satisfying finishing. Therefore, I also keep trying different desserts from time-to-time such as Mango flavored Shrikhand (Amrakhand) and Paan Laddoo (Betel Leaf Laddoo) to name a few. Today’s recipe “Mango Mousse” is another such novelty. This is quick and easy to make dessert will delight your taste buds with its ultra-soft texture along with its heavenly mango flavor after you are done with your main course. Its mild sweetness will avoid you getting bored after first scoop and keep you indulged until the last due to its quickly melting in mouth deliciousness. this recipe is eggless and gelatin free, which All my friends and family loved it and I am sure you will like it too. Let me know your feedback in the comments.

Ingredients:

• 1 cup- Mango purée (store bought)
• 1 big tub (16Oz)- whipped cream/ Cool whip ( store bought)
• 2 table spoon- Mango purée for garnishing (optional)
• 1 table spoon- Pistachios to garnish (optional)

Note:- You can make mango purée and whipped cream at home as well. That I’ll will explain you in the last section of the recipe.

Preparation:

• Take a big mixing bowl and keep in deep freezer for at-least 20 minutes.

Method:

• Take an another big bowl and add ice to it, now put the cold mixing bowl over the ice.
• Take whipped cream in the bowl and add 1/4 cup of mango purée , fold purée with whipped cream softly with the help of spatula . One folded properly, add another 1/4 cup of purée and fold it again. Repeat the process for another 1/2 cup of mango purée in two parts.
• Scoop into serving glasses, garnish with mango purée and sprinkle some chopped pistachios.
• Cover the glasses with plastic cling (plastic wrap) and keep them in freezer for 2 to 3 hours. Later store in refrigerator. Serve cold.

Note:-

You can make mango purée and whipped cream at home as well. Methods mentioned below:

Mango purée- Peel a mango cut it into the small pieces, add mango pieces with 1 table spoon of water and some sugar according to the sweetness of mango in a grinder, make a fine paste. Strain it with the help of strainer to avoid lumps. Hot a pan and cook the paste for 4-5 minutes to reduce excess water. Keep it aside to cool down. You can store in the airtight container and keep it refrigerated. ( cooking the mango paste will help to keep it for longer)

Whipped cream- Take 1 cup of heavy whipping cream in the chilled bowl (follow the above mentioned process) and 2-3 powdered/ confectionery sugar. Whisk it with the help of hand mixer till it forms soft peeks. Keep it refrigerated.

Ingredients:

• 1 cup- Maida/ All purpose flour
• 1/2 cup- Mango pulp
• 1/2 cup- Condensed milk
• 1/2 cup- Milk
• 1/3 cup- powdered sugar/ organic refined sugar
• 1/3 cup- Melted butter
• 1/2 cup- Chopped dry fruits (optional)
• 1/2 teaspoon- Baking powder
• 1/4 teaspoon- Baking soda
• 1/2 teaspoon- Elaichi (cardamom) powder
• 1/4 teaspoon- Salt, if using salted butter skip adding

Method:

• Place the muffin liners in the muffin mould, also preheat your oven at 180 degrees Celsius/350 degrees Fahrenheit, 15 minutes before you start baking.
• Wet mixture- Take a big bowl add condensed milk, melted butter, Mango purée, Elaichi powder and sugar and whisk well to make homogeneous mixture.
• Dry mixture- Take another bowl add Maida, baking powder, baking soda n salt, mix them well and strain with the help of strainer to remove any lumps.
• Add dry mixture in the wet mixture bowl and fold gently with the help of spatula. Do not over do. Slowly add milk ( if needed) to make the consistency of batter like consistency of Mendu vada.
• Add chopped dry fruits and gently mix it.
• folding is the most important step and can make or break your muffins or cake. so do it
• Fill the batter in the muffin liners more than 3/4 volume of the liners. gently even the top with the spatula.
• Now put the filled muffin moulds in the preheated oven at 180 degrees Celsius/350 degrees Fahrenheit and bake for 25-30 minutes.
• The final check is a tooth pick or wooden skewer coming out clean from the mango muffins.
• After 3 to 4 minutes, remove them from the moulds, let them cool.
• Serve the muffins as dessert or a sweet snack.

Ingredients:

• 4 cups- curd
• 1/4 cup- sugar
• 1 tea spoon- cardamom (elaichi) powder
• 2- Medium Sized Mangoes
• Finely chopped dry fruits and saffron leaves for garnishing

Method:

• Take a muslin cloth and cover the curd in the cloth and hang it until all the water drips off from the curd.
• Make a purée of mango.
• Take hung curd, mango pure, sugar and cardamom (Elaichi) powder all together in a grinder and make a fine paste.
• Take out the Shrikhand/ Aamrakhand in a bowl and garnish with chopped dry fruits and saffron, keep it in the fridge.
• Serve chilled as a dessert.