Mango Mousse- Eggless
Who
says boys can’t cook or can’t innovate the new recipes? Our friend suggested a
very nice and simple recipe of Mango Mousse the other day and trust me I have
never had something as yummy as this particular mousse recipe before. So let’s
not spend more time on the introduction of this recipe and strait go to the
recipe.
Ingredients:
- Cool Whip: 16 Oz (2 containers of 8Oz each)
- Sweetened Condensed Milk: 14 Oz
- Sour Cream (Heavy or Light): 14 Oz (sometimes comes in 15 Oz can & that’s perfectly fine)
- Mango Pulp: 1 tin (30 Oz)
Method:
- Take
a glass bowl.
- Mix cool whip and sour cream together with the help of a spatula. Please do not
use hand blender as it may make cool whip little runny.
- Now start pouring sweetened condensed milk and keep folding it in the above
mixture.
- Once it’s whipped altogether nicely, start pouring the mango pulp. Here I have
used Kesar Mango pulp but you can use any other pulp available to you.
- Mix everything together well with the help of a whisk. I usually use plastic wire whisk.
- Now storing it is all upto you. Either you can pour it in individual transparent cups and top it with one or two drops of mango pulp for decoration. Or you may keep it in one big glass container and serve it as you go.
- Serve it chilled. i always make it ahead of time and keep it in the refrigerator either for over night or an hour or two before serving. however that doesn't mean you can't make it on the spot. This mousse tastes yummilicious even served immediately after making it.
- I prefer individual cups which are easy to serve and it looks really awesome. If I am making it ahead of time then I usually individually wrap it with plastic wrap and put it in the refrigerator.
- Decorate the mango pulp dots with the help of a tooth pick and serve chilled.
