Last Updated on 5 months ago by Neha Deshmukh

Mango Mousse Recipe – Creamy Indian Fruit Dessert with Saffron

Introduction

Oh, mangoes! Is there anything they can’t do? This Mango Mousse is one of those recipes I come back to every summer. It’s unbelievably easy, wonderfully refreshing, and just screams sunshine in a bowl. I first made this for a family get-together, and it disappeared within minutes! It’s a delightful twist on traditional Indian flavors, and honestly, it feels like a little bit of heaven with every spoonful. Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t your average dessert. It’s quick – seriously, 15 minutes of prep time! – and requires absolutely no cooking. It’s creamy, dreamy, and bursting with the sweet, tangy flavor of ripe mangoes. Plus, the delicate aroma of saffron adds a touch of elegance that elevates it from simple to special. It’s perfect for a light dessert after a spicy Indian meal, or just a sweet treat on a warm day.

Ingredients

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

• 2 small mangoes
• 1/2 cup milk (about 120ml)
• 1/4 cup fresh cream (about 60ml)
• 2-3 tablespoons sugar (adjust to taste)
• Few saffron strands
• 1 cup mixed fresh fruits (apple, banana, pomegranate, mango, pineapple, grapes)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Mangoes: Ripe, juicy mangoes are key. We’ll get into varieties in a bit!
• Milk: I usually use full-fat milk for extra creaminess, but you can use any kind you prefer.
• Fresh Cream: This is what gives the mousse its luxurious texture. Don’t skimp!
• Saffron: A little goes a long way. Don’t be afraid to use a generous pinch – it adds so much flavor and color.
• Fruits: Feel free to get creative with your fruit mix!

Mango Varieties for the Best Flavor

Choosing the right mango makes all the difference. Alphonso mangoes are the gold standard for Indian desserts – their rich, sweet flavor is unparalleled. However, they can be pricey and hard to find depending on where you are. Kesar mangoes are a fantastic alternative, offering a similar sweetness and aroma. If you can’t find either, Tommy Atkins or Kent mangoes will work in a pinch, but you might need to add a little extra sugar.

The Significance of Saffron in Indian Desserts

Saffron, or kesar as it’s known in India, isn’t just a spice; it’s a symbol of luxury and celebration. It’s been used in Indian cuisine for centuries, not just for its beautiful color and delicate flavor, but also for its medicinal properties. In desserts, it adds a unique floral aroma that complements the sweetness perfectly.

Using Fresh vs. Canned Mango Pulp

Fresh mangoes are always best, but if you’re short on time or it’s not mango season, canned mango pulp is a perfectly acceptable substitute. You’ll need about 1 ½ cups of pulp to replace two mangoes. Just make sure to choose a good quality pulp with no added sugar.

Adjusting Sweetness Levels

Everyone has a different sweet tooth! I find 2-3 tablespoons of sugar is perfect for me, but feel free to adjust it to your liking. Start with 2 tablespoons and taste as you go. Remember, the sweetness of the mangoes will also affect how much sugar you need.

Step-By-Step Instructions

Alright, let’s make some mousse!

1. First, peel and chop your mangoes. Add them to a mixer along with the milk, sugar, and saffron strands.
2. Blend everything until it’s super smooth and creamy. This might take a minute or two, depending on your blender.
3. Now, pour in the fresh cream and blend briefly – just until it’s combined. Don’t overmix!
4. Next, chop your assorted fresh fruits and place them in a mixing bowl.
5. Gently pour the mango custard over the fruits and mix to coat everything evenly.
6. Finally, refrigerate for at least 15 minutes before serving. This allows the mousse to chill and the flavors to meld together.

Expert Tips

A few little secrets to make your mousse extra special:

Achieving the Perfect Mousse Consistency

The key to a perfect mousse is a smooth, creamy texture. Make sure your mangoes are fully ripe, and blend everything thoroughly. If the mousse seems too thick, add a splash more milk. If it’s too thin, add a tablespoon of fresh cream.

Preventing Fruit from Sinking

To prevent the fruit from sinking to the bottom, gently fold it into the mousse instead of stirring. This helps to distribute it evenly throughout.

Infusing Saffron Flavor Effectively

For maximum saffron flavor, soak the saffron strands in a tablespoon of warm milk for about 10-15 minutes before adding them to the blender. This helps to release their color and aroma.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Mango Mousse: Substitute the milk and cream with coconut milk and coconut cream. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that any toppings or garnishes you use are also gluten-free.
• Spice Level Adjustment (Cardamom Infusion): Add a pinch of cardamom powder to the blender for a warm, aromatic twist. My grandmother always added a little cardamom to her mango desserts.
• Festival Adaptations (Holi, Summer Parties): Garnish with chopped pistachios and almonds for a festive touch, perfect for Holi or a summer party.

Serving Suggestions

Serve chilled in individual bowls or glasses. A sprinkle of chopped nuts or a few fresh mint leaves make a lovely garnish. It’s also delicious with a side of crumbled biscuits or a scoop of vanilla ice cream.

Storage Instructions

Leftover mousse can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh! The texture might change slightly after a day or two.

FAQs

Let’s answer some common questions:

What type of mangoes work best for this mousse?

Alphonso or Kesar mangoes are ideal, but Tommy Atkins or Kent mangoes can be used as substitutes.

Can I make this mousse ahead of time? If so, for how long?

Yes, you can make it a few hours ahead of time. However, it’s best to add the fruit just before serving to prevent it from becoming soggy.

How can I prevent the mousse from becoming too icy when refrigerated?

Use full-fat milk and cream, and avoid overmixing. Storing it in an airtight container also helps.

Is it possible to use other fruits besides the ones listed?

Absolutely! Feel free to experiment with your favorite fruits. Strawberries, blueberries, and peaches would all be delicious.

What is the best way to incorporate the saffron for maximum flavor and color?

Soak the saffron strands in a tablespoon of warm milk for 10-15 minutes before adding them to the blender.

Can I use mango juice instead of mango pulp? What adjustments should I make?

You can, but you’ll need to reduce the amount of milk you use. Start with ½ cup of mango juice and ¼ cup of milk, and adjust as needed to achieve the desired consistency. You might also need to add a little more sugar.