WHAT IS MANGO MOUSSE?
Creamy And Rich Mango Mousse (Without Gelatin) is sweet, fluffy, and easy to make. Originally from France, Mango Mousse has become popular in Pakistan, where many have their own version—this is mine. It’s a favorite dessert in fancy Pakistani restaurants in Pakistan. Mango-based desserts are incredibly popular in Pakistan, reflecting the nation’s deep love for mangoes. The affection for this tropical fruit is as strong as the passion for classic Pakistani recipes like Chicken Biryani or Beef Nihari. This Pakistani dessert recipe is exceptionally creamy, thanks to the smooth heavy whipping cream and fluffy egg white. It’s even fluffier than my Anday Ka Halwa or Mango Delight.
DOES MANGO MOUSSE HAVE GELATIN?
While some mango mousse recipes use gelatin, this one does not. In fact, most authentic mousse recipes typically don’t include gelatin.
INGREDIENTS YOU’LL NEED!
Mangos- I used Costco’s Ataulfo Mango, they work well for me as I am no where a big city so I don’t have access to any delicious Pakistani Mangos. Sugar and salt- Just need some sugar and just a pinch of salt goes a long way. Heavy Whipping Cream- After Whipping the cream to stiff peaks just stick the cream back in the fridge until the instructions call for it again. Egg White- Whipping the egg white until stiff peaks is an extremely crucial step.
HOW TO MAKE MANGO MOUSSE?
HOW TO STORE IT?
This Mango Mousse isn’t suitable for freezing, but it can be stored in the fridge for 3-4 days. I usually seal the bowl with plastic wrap to keep it airtight. When hosting, you can prepare this Pakistani dessert a day or two in advance. The care for this mousse is quite similar to how you’d handle Authentic Kheer. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Mango Mousse!!!
