This Desert is ideal for those who are extra-sensitive to the smell of eggs and, is a real treat for the summer (mango) months! Not difficult to make at all and a 'must try' for summers. It is very tasty on it's own too but, is 'real yum' when served with fresh, chopped mangoes and slightly whipped, pouring cream!
Ingredients- 1) Mango juice (tinned)- 400 ml.; 2) Pulp of ripe mangoes- 460 gm.; 3) Heavy cream or 'malai'- 330 ml for the mousse + 250 ml for serving; 4) Powdered sugar- 170- 180 gm. + 3-4 Tbsp. (or more/less, depending on your taste) to be mixed in the cream for serving; 5) Gelatin- 5 Tbsp.; 6) Skinned and chopped mangoes for decoration and serving- 2 ripe, firm mangoes; 7) Vanilla essence- 1/2 tsp.; 8) Dessicated coconut- 20-25 gms. (optional).
Method-
1. Sprinkle gelatin on the juice in a stain-less steel pan and keep aside to soak for 15-20 minutes.
2. When the gelatin has soaked-up some liquid and is swollen, add 60 gm. powdered sugar and put the pan on gentle heat, stirring frequently, till all the gelatin and sugar are dissolved. Keep aside to cool. You can cool it in a water-bath too.
3. Mix together mango pulp and 30-40 gm sugar in a blender till you get a smooth mixture.
4. Whip together 330 ml. cream and 80 gm. powdered sugar till sugar dissolves and cream is thick ( but not stiff). Beat the cream only when juice+ gelatin mixture has cooled down.
5. Now take a big bowl and mix together the juice+gelatin mixture; mango pulp and cream in it, with gentle hands, taking care that no unmixed juice is left at the bottom of the bowl. Lastly fold-in the dessicated coconut (optional).
6. Rinse a medium-sized mold (metal) to moisten it. Let all excess water drain-off. It should be only slightly moist (for the ease of unmolding later), not wet.
7. Pour the mixture in this mold and immediately put it in the freezer for 15-20 minutes after which it can be shifted to a lower shelf till it is fully set and firm to the touch.
8. When the mousse is set, take it out of the fridge to unmold. Warm some water in a big pan or wok (kadahi). Dip the mold containing mousse in warm water for 2-3 seconds. When you tilt the mold slightly, you'll see the mousse sliding a little. Now put the serving platter up-side down on the mouth of the mold and invert the whole thing together. The mousse will slide on to the platter along with some melted mixture. Put it in the freezer again for 10-15 minutes, to firm-up.9. Now decorate the mousse by arranging some chopped mangoes on and around it. Whip 250 gm. cream with 3-4 Tbsp. of powdered sugar and vanilla essence ( more or less of both can be used depending on your taste) till sugar melts but cream is still of pouring consistency.
10. The only thing left now is serving and eating! Chill the desert in the freezer for a few minutes before serving; then pour cream over it and serve.
This desert doesn't take very long to make, nor is it very complicated but, it's still very very satisfying!
Enjoy!
