Mango Mousse

When I got married, my mother-in-law told me one thing that is so true about my husband. She said "He is never going to say that food is good. If he goes for second serving, assume that he liked it". Till today (12 years now), he always goes for second and many times third serving of the food that I cook. But how many times in these 12 years has he told me that food is good? I believe I can count that with my fingers. Anyway, he doesn't even ask me to make something in particular. One day, we went to Hot Breads and he bought a piece of sponge cake filled with Mango Mousse. He liked it so much that I decided to make it at home. I searched online and found a video on Wareh wah chef. I started making this since then. I make it for the parties at home and fill it in 3 Oz cups and freeze a week before. Just have to get it out of the freezer and place on a tray when it is time for dessert. And everyone loves it particularly kids.

One Year Back - Chocolate Almond Spread
Ingredients:
Sweetened Condensed Mango pulp - 1 can (You can get this in Asian grocery stores)
Water - 3/4 cups
Heavy Whipping Cream - 2 cups chilled or 1 tub 16 Oz Cool whip thawed in the refrigerator (See Notes)
Mango flavored jelly crystals - 2 packets (90 gms each) Or 2 TBSP agar - agar powder
Sugar - 1/2 cup if using heavy whipping cream. Omit if using cool whip.

Method:
Empty the pulp into a large bowl. Rinse the can with 3/4 cup of water and pour the water into a saucepan. Keep on low heat. Add the crystals and keep stirring till they dissolve. It need not boil. Turn off the heat. Keep stirring occasionally to prevent skin from forming. When cool,  add the contents of the sauce pan to the bowl which has mango pulp in it. Stir well to combine.

If you are using whipping cream, whip it to soft peaks with sugar. Fold in the cool whip or whipped cream.  Pour into the serving cups and refrigerate. You can even freeze this. Better still, you can use graham cracker pie crust and fill it with it and let it set in the refrigerator.

Mousse stays fine in the refrigerator for 2 - 3 days. For longer storage, freeze it. If you are a fan of mousse, you should check out these posts too. Strawberry Mousse, Almond Mousse, Eggless Dark Chocolate Mousse.

Notes:
I prefer to use cool whip in this recipe because of one reason. I can use low fat or non-fat cool whip and the texture will be just fine. If you are alright using gelatin, instead of the jelly crystals, you can use 2 envelops of gelatin. Soften with 1/2 cup of water. Let it bloom then warm with another 1/4 cup of water. When it is melted, add it to the mango pulp and proceed. You can get Mango flavored jelly crystals in asian grocery stores particularly Indian and Pakisthani stores.

Check out what other ladies are cooking/baking/blogging on the last day of the marathon.
Srivalli, Azeema, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani,  PJ,  Priya Suresh,Priya Mahadevan,  Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena.


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