Mousse is a form of creamy dessert typically made with cream and eggs, but classically french peoples use only egg yolks, egg whites, sugar and chocolate or with pureed fruits..My version of mousse is eggless but not less flavourful definitely a rich dessert, where i replaced egg yolks and egg whites with cream and agar-agar powder.. Agar agar powder is quite an important ingredient to make out this creamy mango mousse dessert, if u r nt able to get agar agar powder u can definitely goes to gelatin powder...Agar agar powder gives a lovely texture to hold the mousse and the cream provides the delicious fluffy texture, while having this dessert it will just melt in your mouth...
2cups Fresh Mango puree
1/2cup Sugar
1cup Heavy cream
2tsp Agar agar powder or Gelatin powder
Few chocolate pieces
Heat in simmer , both the sugar and heavy cream until the sugar gets dissolved...gradually add the agar agar powder to the simmering cream and sugar until the agar agar powder gets dissolved..Finally add the fresh mango puree to the cream and put off the stove..
Pour the mango puree to cups or ramequins and refrigerate for an hour until the mousse gets set..Garnish each cup with few chocolate pieces and serve immediately..
Enjoy!!
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