A simple mango mousse that is creamy, light, and refreshing all at once. Delicately bound by a bit of gelatin, it is the eggless, no-sugar-added sweet of your dreams. The mango purée can be canned, frozen, or a quick homemade one.
Be sure to plan ahead because this dessert needs to chill for at least 2 hours.
In a small bowl add two tablespoons of water and thoroughly whisk in the gelatin. Allow it to sit for 5 to 10 minutes to hydrate.
While the gelatin is dissolving, make the whipped cream. Add 1/4 cup cream if using it as a garnish. In a stand or with a hand-held mixer, whip the cream into soft peaks; about 3 minutes. Watch carefully, so you don't over-whip the cream. If garnishing with whipped cream, reserve 1/2 cup.
In a medium bowl combine the mango purée, salt, gelatin, and lime juice. Strain the mixture through a fine mesh sieve to catch any undissolved gelatin. Gently stir the mango mixture into the whipped cream in three batches.
How to Make Mango Purée
Peel and pit the mango. Roughly chop the mango flesh and purée it using a blender or food processor. Add water—a tablespoon or two—if the mixture is too thick to blend in a blender. If your mangoes aren't very sweet, feel free to add a bit of honey or sugar as needed.
Garnishing and Storing
Garnish your lovely dessert with abandon, or not. It will be yummy either way! And take a peek at my ideas above in the ingredient list.
The purée will keep in the refrigerator in an air-tight container for up to four days. If freezes reasonably well but it won't have the same body.
Notes
You have a number of options for mango purée beside making your own:
Many grocery stores carry either frozen mango cubes or purée
I often reach for a canned mango purée since my freezer space is negligible. I get the Alphonso purée if I can, but the Kesar variety works well too.
I am not an agar agar expert, however, I have reviewed Food52's do's and don'ts for this ingredient. They suggest halving the powdered agar agar amount to gelatin.
Stir 1/2 teaspoon of agar agar into 2 tablespoons of water.
Over medium heat, combine the mango puree and agar agar. Stir frequently until the mixture begins to simmer and the agar agar is dissolved, no longer than 4 minutes. Remove.
Cool the mixture for 10 minutes until it is cooled but not set. To the mango puree, stir in the lime juice, salt, and cardamom. Fold the mango mixture into the whipped cream in three batches. Spoon into individual dishes or a large serving bowl. Refrigerate for 4 hours or overnight.