This fluffy mango mousse, topped with real mango slices, whipped sweet cream, and chopped pistachios, will leave your mouth watering and reminiscing about the flavors of Mango Lassi. Chef Keya Bhatnagar demonstrates how to easily make this delicious treat, perfect to impress your house guests.

Prep time – 30 Minutes

Wait time – 4 Hours 

Serving Size – 4-6 People

Ingredients:

70 ml. heavy cream

70 ml. milk

115 ml. mango puree (preferably canned)

3 tsp. gelatin powder

30 ml. cold water

220 gm white chocolate

225 ml. heavy cream (unsweetened, whipped to stiff peaks)

4 strands saffron 

For Garnish:

Whipped Cream, Chopped Mangos, and/or pistachios 

Method:

In a small bowl, bloom the gelatin by sprinkling the gelatin powder evenly over the surface of the cold water. Let it sit for 5 min. and stir.

In a saucepan, mix milk, cream, mango puree, and saffron. Heat the mixture to a simmer but ensure it does not boil.

Once the mixture is hot, remove it from the heat and whisk it into the bloomed gelatin. Mix till completely smooth.

Put the white chocolate in a large bowl and pour the hot mango mixture over it.

Mix until the chocolate melts completely and no lumps remain.

Allow the mixture to come to room temperature, then gently fold in the whipped cream

Once fully combined, transfer to an 8 in. round serving dish or 4-6 individual bowls.

Pop any bubbles that may have formed on top. Refrigerate for at least 4 hours or overnight.

Once the mousse is set, garnish with desired toppings such as whipped cream, chopped mangos, and/or pistachios, and enjoy!

Sidenote: This recipe is perfect to be used in other desserts as well, as a filling for a delicious chiffon cake. Re-whip and add more cream for the perfect mango frosting.