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Mango Mousse Cups

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Wondering how to make a perfect Mango Mousse?



Have a hankering for mango mousse? Try this perfect recipe!

Have a hankering for mango mousse? Try this perfect recipe!

Well, just roll up your sleeves and follow this simple but a bit long recipe! It’s tried and tested and what’s more comes from an amazing young patissier, Arti Malhotra from New Delhi. She taught me a couple of exquisite dishes and I will be posting the recipes soon. To start with, here’s an ode to the sublime mangoes!



photo 4


Ingredients for Vanilla Sponge (1 Kg)
3 Eggs
140 g Sugar
120 g Butter
120 g Flour
1 tsp Baking Powder
1 tsp Vanilla Essence
600 ml Milk (Room Temperature)
Instructions for making sponge
Preheat the oven at 150 degree C and prepare a greased and lined baking tin.
Sift the flour along with baking powder and keep aside.
Cream the butter and caster sugar till light and fluffy.
Add beaten eggs, one at a time gradually, till well blended
Add the essence and mix well, and then fold in the flour mixture and milk alternatively
Pour the batter in the tin and bake for 45 minutes
Once done, remove and let cool on a cooling rack, until further used.


Mango Mousse 1

Ingredients for Mango Mousse

2 Egg yolks
15 gm caster sugar
2 no egg whites
40 gm caster sugar
100 ml mango pulp
100 ml whipped cream
1 tsp gelatin
Ingredients for Sugar Syrup
500 ml water
250 gm Caster sugar
Directions for making sugar syrup
Take water and sugar in a saucepan and boil till the sugar dissolves completely and thickens.
Keep aside and let cool.
Once cooled, keep in the refrigerator to chill.

This syrup is poured on the cake base.
Take egg yolks and caster sugar in a double boiler and whisk till the sugar dissolves completely and mixture coats the back of the spoon. Do not overcook.
Beat egg whites and gradually add the sugar till soft peaks are formed. Cover and keep in the fridge.
Whip the cream and keep in the refrigerator to chill.
Put the egg yolk mixture gradually into the mango pulp, add gelatin and slowly fold in the egg whites.
Fold in the whipped cream and pipe in the desired serving glass and let it set in the fridge for at least 2 hours.
Once set, decorate by making rosettes on top of each glass and sprinkle few chopped mango cubes, finally decorate either with a sprig of mint or with any kind of chocolate decorations.



photo 2
Serves 6-8

Note: Always use a clean and dry bowl to make meringues.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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