Mango mousse is a crowd-pleasing dessert. From kids to adults, everyone loves this dessert. It is also easy to make this dessert. Gelatin is used in these type of sweet desserts to give it a thick consistency. As you know, Gelatin is a protein made from animal products and popularly debated for many health issues. I totally avoided gelatin in this recipe, so this mousse will be creamy and not as thick as you would find in restaurants. However, I liked it this way and did not find a significant difference, though.
Whipping Cream 2cups
Powdered sugar 1/2 cup
Wash, peel and chop the Mango flesh roughly. Discard the mango seed and skin.
In a blender or mixer puree the mango flesh into a smooth paste. Two fresh alphonso mangoes yield 1 cup of puree. If you are using store bought mango pulp, use a cup of pulp for 2 cups of whipped heavy cream.
Gently mix the whipped heavy cream using a spoon until smooth. I used land o lakes whipped heavy cream.
Mix whipped heavy cream, mango puree and powdered sugar together gently and chill it in a refrigerator for at least 2 hours. Garnish it with mango puree.