A birthday without a cake is incomplete, so I made this basic eggless cake to cut during the online zoom party. It was a simple cake without any icing and I was not happy! Then I opened my freezer to find some whipping cream. I usually stock some Rich Gold soy cream which I use for making the occasional cake with cream icing. I also had some mangoes and I was suddenly excited since this meant I could make a mango mousse.
One ingredient that is essential for a good mango mousse is whipping cream. You can use soy cream which is already sweetened or you can use full fat dairy whipping cream, but using whipping cream is essential as you will not get the desired texture with low fat cream.
And the birthday boy loved it too! Make sure you make mango mousse once before the mango season ends! You will be so glad you did! All you need are two ingredients- mangoes and cream. This is so luscious and lighter and easier to make than mango ice cream. And if you don't find whipping cream, make mango cream with simple cream or this lusciousdudh克里with just mangoes and milk.
Mangoes are one of those fruits that can be combined with dairy if you are making a traditional dessert like aamrakhand that has been made for hundreds of years ordudh克里that is eaten with chapatis or puris, both being my favourites.
A light, airy and creamy dessert made with the king of fruits, the alphonso mango
500 ml (2 cups) chilled whipping cream*
皮的芒果,切成铜bes. Add the mangoes and the chilled cream into a blender and blend on high speed for 4 to 5 minutes until the cream is thick and the mango is well blended and nicely incorporated into the cream.
Pour into one large bowl or 6 individual bowls. Chill for 3 to 4 hours or overnight. Decoratively arrange fresh mango pieces over the mousse and serve chilled.