Wednesday, 24 June 2015

Mango Mousse

Mango Mousse

The French Cuisine often lends its popular favourites to other cuisines and one of the common example  of this is the Mousse or Souffle`.

A light and airy texture mixed with egg and cream is called a Mousse or a Souffle. The basic difference between them is that a mousse is just chilled to set and souffles are cooked/baked. Both can be sweet or savoury. The literal translation of the word mousse means "foam" while the more gentle souffle means "breath".  It does sound wonderfully dreamy and exotic for food!!

Mango Mousse

Mango Mousse drizzled with Balsamic Vinegar

Serves 6

4 cups finely chopped, peeled ripe mangoes
1/2 cup sugar
2 tbsp gelatine
1/4 cup water
pinch of salt
juice of one lemon
juice of one lime
3 eggs
2 1/2 cups cream

Peel and cut 4 cups of fresh sweet ripe mango cubes: tightly packed. Keep aside.

In a pan warm 1 cup cream with 1/2 cup sugar. Dissolve and bring this to a boil for 5 minutes. Stir constantly.

In another bowl blossom (see tip) 2 tbsp gelatine powder. Add the gelatine to the hot cream mixture. Stir till smooth.  Add a pinch of salt.


In a food processor whip 3 eggs until creamy. With the machine running pour in the hot liquid mixture, this will cook the eggs. 
Turn the machine off.

Now add the all the mango cubes. Add half the lime and lemon juice.
Pulse this until just smooth but not runny.
Taste prior to adding the remaining the lime and lemon juice – you need to balance the sweet and the tart.

Completely cool the mixture in the refrigerator or on an ice water bath until it is just cold but not hard – it should be soft and wobbly not completely set.


Beat 1 1/2 cup chilled cream to soft peaks.

Fold this into the mango mixture. Pour into individual cups or one large bowl. Cover and chill to set.

Serve cold with fresh mango.

To blossom gelatine you will need to add a little room temperature water over the gelatine and leave it for 5 minutes.

Generously pack-in the 4 cups of mango – rather more than less.

This dessert is best eaten chilled yet not frozen. It can be put into the freezer for 10 minutes before serving to get the perfect temperature.

Choose a sweet balsamic vinegar to splash over. Start with less as you can always add more.

Mango Vodka, Mango Rum and even a Chocolate liquor is another alternate to splash on instead of the balsamic vinegar. The choice is always yours!

The fruits sweetness can vary each time. Add up to 1/4 cup sugar if needed or you like
 desserts on the sweeter side.  However if you are using Indian Alfonso or Pakistani Anveratol  which are the sweetest the simple mango flavours enhance this dish and the sugar is enough; You may need to taste it as you go along and add the lemon and lime to the mixture.

Mango Mousse with a splash/drizzle of Balsamic Vinegar and chopped fresh mangoes

Optionally....Drizzle a tsp of the best balsamic vinegar and a slice of freshly chopped mangoes to add the extra touch.

You can  also use limoncello to the mixture instead of the lemon juice for an added touch.

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

For more recipes from Niloufer's Kitchen: French Bistro 

Comments from readers

July 11th 2015
Rashna Daroga It was absolutely yummy!

July 8th 2015

Sheeraz Y. Wania i will second that…. smile emoticon it was absolutely DELICIOUS!

July 7th 2015

I had the best Mango Mousse in the world on Sunday @ Niloufer's house It was made with the finest mangoes from Pakistan, with a drizzle of Balsamic Vinegar splashed over....An unusual combo that was stunning ! 

July 02nd 2015

Maheen Subzwari Thanks niloufer for sharing such yummiest recipes;)

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