Alphonso Mango Mousse Recipe – Easy Indian Summer Dessert

Last Updated on 2 months by Neha Deshmukh

Alphonso Mango Mousse Recipe – Easy Indian Summer Dessert

Hey everyone! If you’re anything like me, the moment mango season hits, you’re constantly searching for new ways to enjoy these golden beauties. And honestly, what’s better than a light, airy, and utterly delicious Alphonso Mango Mousse? It’s the perfect Indian summer dessert – so easy to make, and guaranteed to impress. I first made this for a family get-together, and it disappeared fast! Let’s get into it, shall we?

Why You’ll Love This Recipe

This Alphonso Mango Mousse is a dream come true for mango lovers. It’s incredibly refreshing, naturally sweet, and takes just 15 minutes of prep time. Plus, it requires minimal cooking – perfect for those hot summer days when you want something sweet but don’t want to spend hours in the kitchen. It’s a simple dessert that feels a little bit fancy, and it’s always a crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up this delightful mousse:

• 2 ripe mangoes (Alphonso)
• 3 tablespoons sugar (approximately 45g)
• 0.75 cup whipping cream (approximately 180ml)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Alphonso Mangoes: The King of Mangoes

Seriously, if you can get your hands on Alphonso mangoes, do it. They’re known for their incredibly rich, sweet flavor and smooth texture. They’re a little pricier, but trust me, it’s worth it. If you can’t find Alphonso, you can substitute with other sweet varieties like Kesar or Honey mangoes.

Whipping Cream: Choosing the Right Fat Percentage

For the best mousse texture, you want whipping cream with a fat content of at least 30%. This helps it hold its shape when whipped. I usually go for 35% – it whips up beautifully!

Sugar: Adjusting Sweetness to Your Preference

I’ve used 3 tablespoons of sugar in this recipe, but feel free to adjust it based on how sweet your mangoes are and your personal preference. You can always add a little more if you like things extra sweet, or reduce it if your mangoes are already very ripe and flavorful.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, slice the mangoes along the seed and scoop out the pulp using a spoon. Don’t worry about getting every last bit – a little bit left on the seed is perfectly fine (and a delicious little snack for the cook!).
2. Next, blend the mango pulp and sugar until smooth to create a beautiful, vibrant puree. This is where the magic starts to happen!
3. Now, place the whipping cream in a bowl over ice water and beat until stiff peaks form. This is key for a light and airy mousse. The ice water helps the cream whip up faster and stay cold.
4. Gently layer the mango puree and whipped cream in a serving glass or bowl. I like to start with a layer of mango, then a layer of cream, and repeat.
5. Cover with cling wrap and refrigerate for at least 1 hour. This allows the mousse to set and the flavors to meld together.
6. Finally, garnish with chopped mango pieces before serving chilled. A little extra mango never hurt anyone!

Expert Tips

Want to take your mango mousse to the next level? Here are a few of my go-to tips:

Achieving the Perfect Mousse Texture

The key to a perfect mousse is gentle folding. Don’t overmix the mango puree and whipped cream, or you’ll lose the airiness.

Preventing Mango Mousse from Becoming Icy

Using ripe mangoes and not over-freezing the mousse will prevent it from becoming icy. The natural sugars in ripe mangoes help keep the texture smooth.

Using Cold Equipment for Whipped Cream

Make sure your bowl and whisk are chilled before whipping the cream. This helps it whip up faster and hold its shape better. I often pop them in the freezer for 10-15 minutes beforehand.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Mango Mousse

Substitute the whipping cream with chilled coconut cream. It whips up beautifully and adds a lovely coconut flavor. My friend, Priya, swears by this version!

Gluten-Free Mango Mousse (Naturally Gluten-Free)

Good news – this recipe is naturally gluten-free! No modifications needed.

Spice Level: Adding a Hint of Cardamom or Saffron

A pinch of cardamom or a few strands of saffron infused in the mango puree adds a beautiful aromatic complexity. My grandmother always added a tiny bit of cardamom – it’s a lovely touch.

Festival Adaptations: Mango Mousse for Holi or Summer Celebrations

During Holi, I sometimes add a tiny bit of rose water to the mango puree for a floral twist. It’s perfect for celebrating!

Serving Suggestions

This mousse is delicious on its own, but you can also serve it with:

• A sprinkle of chopped pistachios or almonds
• A few fresh mint leaves
• A side of crumbled biscuits or shortbread cookies

Storage Instructions

Leftover mango mousse can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh!

FAQs

Got questions? I’ve got answers!

What is the best type of mango to use for mousse?

Alphonso mangoes are the gold standard, but Kesar or Honey mangoes are great substitutes.

Can I make this mousse ahead of time?

Yes, you can make it a few hours ahead of time. Just keep it refrigerated until ready to serve.

How do I prevent the mousse from separating?

Don’t overmix the mango puree and whipped cream. Gentle folding is key!

Can I use a different sweetener instead of sugar?

You can try using honey or maple syrup, but it will slightly alter the flavor and texture.

What if I don’t have whipping cream – can I use something else?

Unfortunately, whipping cream is essential for the mousse’s texture. There isn’t a great substitute that will give you the same results.