Five minutes to make this cool,creamy,no cook,eggless Mango Mousse. Best part its totally vegetarian as there is no Gelatin or the hassle of cooking with Agar Agar(China Grass). if you follow me, then you know that I like easy, quick, hasslefree and tasty recipes and this recipe fits the bill on all accounts.
Its a fusion dessert, you have the traditional mango flavor with saffron, cardamoms and nuts and the smooth texture of mousse. This recipe was shared by my friend Poulomi. She made it and bought it to a potluck and it was such a hit that i had to get the recipe from her right away and since then have made it lots of times
This time I made it to celebrate my 100th post! I had to make something sweet to mark this milestone in my blogging journey. I am so thankful for the support from family,friends and readers who encourage me to continue to cook and share. Every Like,Comment and Share encourages me to do what I love the most-innovate in the kitchen!
Thankful for the many new friends I have made along the way and for the journey thus far.
Yields 15-18 bowls
5 minPrep Time
5 minTotal Time
- 20 oz Mango Pulp from can(3/4 of a 30 oz can)
- 16 oz plain yogurt
- 14 oz Condensed Milk
- 8 oz Sour Cream
- Few strands of Saffron and Green Cardamom(optional)
- Almonds/Pistachios and Saffron for garnishing
- Preheat oven to 450 F
- Blend all the ingredients
- Pour into individual containers or in a rectangular pan(oven proof)
- Put in the preheated oven.Once preheated, turn off the oven. IMPORTANT-OVEN SHOULD BE OFF.
- If using individual containers,place on a heavy baking sheet/tray and place the Baking sheet/tray on topmost rack.
- If using a large rectangular pan, place directly on middle rack(Don't have to put it on a Baking sheet/tray)
- Leave for 5-6 hours or overnight.
I make it just before sleeping and leave it overnight in the oven and take it out as soon as I wake up, it sets perfectly. Its important to place small individual containers on a baking sheet(I used 2 sheets) and place on topmost rack. A large rectangular pan may be placed in the middle of the oven. No need to put on a baking sheet/tray. We are just trying to provide a warm oven for the mousse to set, not to bake it.
Here is the step by step pictorial recipe-
Pour Condensed milk
Add Sour Cream
Add mango pulp
Add plain yogurt
Add saffron strands and Green cardamom(Elaichi)powder and blend well
Pour into individual containers or one large rectangular pan(Read notes)
I used 2 Baking sheets/trays!
Beautifully set next morning
Decorate with chopped Almonds/Pistachios and Saffron
Cover individually with foil and keep in fridge. can be made 2-3 days ahead of time.
UPDATE- For a lowfat version of the Mousse, you can completely skip the sour cream and just use full fat yogurt. You can also use fresh mango pulp,just strain it before using.
Please like my Facebook page to continue to get healthy,easy and tasty recipes from me
For Cookie Pizza/Fruit Pizza,click here
For Kali Masoor Dal-Dhaba Style,click here
For Homemade Cough Syrup/Tea for Cough and Cold,click here
For Lauki ke Appe/Kofte,click here
For Kulfi-Indian Ice Cream, click here
For Palak ki Puri/Paratha click here
For Moong Dal Appe-South Indian style,click here
For Oatmeal Avocado Appe, click here
For Pesto Moong Dal Appe, click here
For Sambar-A Tried and Tested Recipe,click here
For Minced Chicken Kebabs click here
For Mexican Spirals/ Black Bean Pinwheels,click here