Easy Mango Mousse

After easy Mango cupcakes, here is another easy mango mousse. I have made it for many parties and everyone have loved it a lot. The easiest dessert ever. Since this is mango season, I thought of sharing this as well. I have adapted this recipe from here.

My kids call it mango ice cream and love it very much.

RECIPE:

Ingredients: {serves 4}

1.25 Cups Mango pulp (fresh or canned)

1 Cup Yogurt/ thick curd

1/2 a tin sweetened condensed milk (around 200 grams)

Saffron strands/ Cardamom powder for flavour (optional)

Step by step recipe:

1. Add mango pulp in a blender jar.

2. Add Yogurt and sweetened condensed milk.

3. Add in saffron strands.

4. Blend for a minute until everything is combined well.

5. Pour into individual OVEN PROOF molds.

**Please keep it to set in small bowls. These bowls are very small and largest one is only about the size of my palm.**

6. Preheat the oven at 180 C for 10 mins. Then SWITCH IT OFF. We need only the warmth of the oven. No need to bake the mousse. So don’t forget to switch off the oven after preheating it.

7. Place the mousse inside the oven covered overnight or for 8 hours.

*Cover with a foil when you keep. I have not shown in this picture.*
**Please note that the oven is OFF before placing the bowls. OFF all night.**

8. After keeping overnight, see how well it sets.

9. Now keep it in the fridge for couple of hours for it to cool.

Enjoy chilled mousse topped with little chopped dry fruits if needed!

Notes:

* If you don’t have oven, just keep them covered in the warmest place of your house and it will set overnight. Just that it may not turn set completely but still turns delicious.

* Make sure the mango pulp is thick and not watery. Alphonso mangoes or its canned pulp gives best taste to this mousse.

* The curd/ yogurt should be thick and not watery to be used in this recipe. If it is watery, sieve and use.

* Do NOT add water at all while blending.

* Both fresh mangoes or canned mango pulp can be used in this recipe.

* Do NOT bake this in the oven. Preheat the oven and SWITCH IT OFF. Then place it inside. Make sure the dishes are oven proof. Else may break in the heat.

* You can easily double or triple the measurements for making in bulk.

* I have also made in bulk for a party in disposable aluminium ware. You could use that too. Here is a picture:

*Easy to serve individual portions*. **Note that I have filled less than half of the bowl. If you put large quantity, it won’t set.**

* If kept for setting in a large casserole or bowl instead of small bowls, it does not set as much but still tastes the same. But please keep it to set in small size bowls if you can.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.