One of our favorite fruits is mango. When it is in season, the kids ask for it every day. Almost all desserts revolve around mango, whether mango mousse, mango pudding, jello, or plain custard. As a kid, mango custard was one of the most common desserts during mango season. It’s just classic French vanilla pastry cream with mango puree. It’s absolutely delicious. Of course, the mousse makes for a lighter and airier dessert because of the addition of whipped cream.
Ingredients and substitutes
Agar-agar/gelatin—I’m not a vegetarian, but I prefer to use agar-agar instead of gelatin because it’s plant-based and, therefore, a bit healthier than gelatin. Eggless vanilla pastry cream – This is, of course, eggless, so vegetarian.If you can eat egg yolks, you can use my decadent and delicious classic French vanilla pastry cream. But I usually prefer to keep my desserts light for the family, and eggless works better in terms of fewer calories. Whipping cream – Adds lightness to the mousse and gives it that melt-in-the-mouth feel. Always use a high-fat content when making mousse, or it will be very limp and not set firm.
Step-by-step instructions
Prepare mango puree
Save a few mango slices for garnish. Peel, cut, and blend the mangos in a blender. Strain through a sieve and set aside. Divide – You will need one cup for the jello and one cup for the mousse (approx).
Prepare vanilla pastry cream – as directed in the following post
Eggless Vanilla Pastry Cream. While still warm, add one cup of mango puree and combine. Cover with cling wrap and keep warm.
Whip the cream
Whip the fresh cream using a whisk attachment.
Dissolve the Agar-Agar
Place agar-agar in 1/4 cup water. Let sit for two minutes to dissolve. Boil this mixture for about three minutes on low. Set aside to cool slightly, not entirely.
Assemble mouse
First, add a couple of tbsp cooled mango pastry cream to the agar-agar and combine well. Then, add the agar-agar mixture to the whole batch of mango pastry cream. This will prevent the agar-agar from setting too quickly. Next, fold in the whipped fresh cream. Pour or Pipe equal amounts of the mousse into a desired bowl, cups, or ramekins. Let chill in the fridge for a few minutes while you prepare the jello.
Prepare mango jello
Place one cup of mango puree in a saucepan. Add sugar and agar-agar. Cook for about 3 minutes on low. Set aside but keep warm so the agar-agar will not set.(if agar-agar does set, just warm it up again, and it will dissolve)
Top the jello
While still warm, top each mango mousse with mango jello. Let chill completely. The mousse will set in an hour, but it tastes great when chilled. Garnish with mango slices when ready to serve.
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