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.
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.
Here is the written recipe followed by the step by step pictorial one-
Mango Mousse-No Eggs,Gelatine or Agar Agar
Ingredients
- 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
Instructions
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Preheat oven to 450 F
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Blend all the ingredients
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Pour into individual containers or in a rectangular pan(oven proof)
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Put in the preheated oven.Once preheated, turn off the oven. IMPORTANT-OVEN SHOULD BE OFF.
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If using individual containers,place on a heavy baking sheet/tray and place the Baking sheet/tray on topmost rack.
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If using a large rectangular pan, place directly on middle rack(Don’t have to put it on a Baking sheet/tray)
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Leave for 5-6 hours or overnight.
Notes
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-
Ingredients
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.
Enjoy chilled!
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Aanchal
Ani
How much time we need to preheat the oven? And we need to keep 2 -3 days in refrigerator ?
Aanchal Gupta
Hi Ani, Preheat the oven till it gets to 450 F. Once it reaches that temperature,turn it off.My oven usually beeps when it reaches the set temperature. You just have to refrigerate it to chill and serve. It stays good in the refrigerator for 2-3 days, if you want to make it a few days ahead of time.
santosha
its so yummy.. can u tell me where you bought those pots?
Aanchal Gupta
Hi Santosha, thanks. I bought these clay pots from a store called Pantaloons in Kolkata few years back. Thanks for visiting my blog.
Hetal
Can u use homemade mango pulp and Greek yogurt?
Aanchal Gupta
Hi Hetal, You can use Homemade pulp, just be sure to strain it. if you are trying to replace the sour cream with Greek yogurt, make sure its full fat Greek yogurt. The fat in the sour cream is needed for the smooth texture. Thanks for visiting my blog.
Easy Mango Mousse | 3 ingredient, Eggless, No gelatin/agar agar – Healthy Cooking With Mitha
[…] Adapted from: Food,fitness,beauty and more […]
Aanchal Gupta
Hi Mitha,thanks for trying out my recipe and for the mention on your blog.
Tandel
if we use the individual containers , should it be oven proof too ?
Aanchal Gupta
Hi Tandel, even though we are not baking the mousse, we are putting it into a hot oven, so it’s best to use oven proof containers.
Poonam
Hi Aanchal i tried this recipe to the tee but I found it a little khatta & not sure is it supposed to set as a piece it was more like a mousse
Aanchal Gupta
Hi Poonam, if you use fresh yogurt it should not be sour. And it’s supposed to be soft like mousse, not cut into pieces. Hope you will try it again with fresh yogurt.
Swetha
Hello,
This looks so yummy and easy. In place of plain yogurt can I use home made yogurt?
Also, for blending can I use my Indian mixer or Hand blender?
Aanchal Gupta
Hi Swetha, you can certainly use Home made yogurt. Keep in mind, home made yogurt has a lot more water in it than the store bought one and is a little more sour.It may not set as well. You could maybe hang it and remove the extra water before making mousse. You can certainly use your Indian mixer/ hand blender. As long as it’s mixed well, doesn’t matter what you use. Please let me know how it turns out. Thanks
Swetha
Hi Anchal,
Didn’t notice your reply. Hence, a few days back I halved your recipe and tried, and guess what it turned out super yummy! Just now I am going to make another batch to finish up remaining condensed milk and sour cream.
Aanchal Gupta
Hi Swetha, so happy to know that the mousse turned out yummy and you are making a second batch! Thanks for the feedback.
Shainzone
Hi,Aanchal
Hope you are doing great.
I have tried your recipe. I skip sour cream & use whole milk full fat greek yogurt. It turns great in taste. Just one think which i have noticed is sometime it gets little loosy & watery even if it’s chilled in the refrigerator for good amount of time. I also set in the oven as per your instructions.
Thanks for the recipe !!
Aanchal Gupta
Hi, thanks for the feedback.I think its watery because you are skipping the sour cream. Since there is no gelatin or setting agent, I recommend not skipping the sour cream.Please try and let me know.