Okay! I promise this would be the last Mango recipe for this season. No more tempting you guys with juicy mangoey stuff 🙂 After making a few mango recipes, I was still itching to try just one more recipe. But what more could I try – I had already made Mango Milkshake, Mango Lassi , Mango Iced Tea, Mango Salsa & Mango Sorbet. To complete the list, I wanted to either try a mango cake or a mango fudge.
There was only one problem with either of these recipes – I would have more than one serving and that would mean I could binge eat. Yes, I am greedy like that when it comes to food 😀 Just then, I saw a simple recipe for Mousse and realized, it had been on my to-do list for quite some time. So why not try out a mango based mousse, I thought.
I knew a few ways of making mousse, in fact there are so many variations all over the internet. One of the easiest ways is to whip up some cream and fold in mango pulp. Most of the restaurants serve mousse this way here anyway. Of course I had no whipping cream in my fridge. The other alternative was to use eggs. I must admit that I have come to a point in my life where I can’t stand eggs in desserts. I love eggs, don’t get me wrong. But I don’t like that hint of eggy flavor in the desserts. So this option was a complete no-no as well.
And that’s when I remembered Aquafaba – a perfect egg substitute that has been taking the internet by storm over the past few years. Really, Aquafaba is a fancy name given to chickpea (garbanzo beans/kabuli chana) stock – the cooking liquid. With canned chickpeas, the stock works really well. I made my own aquafaba however. I soaked the Garbanzo Beans (Kabuli Chana) overnight. Boiled them in pressure cooker until soft with 3/4th cup of water. And this water is called Aquafaba. On beating this, it forms stiff peaks just like egg whites. With all the theoretical knowledge, I ventured into making this mousse work with Aquafaba. As I began whipping the chickpea stock, I saw it going nowhere. Even after ten minutes, the water was too watery. But it did work. After almost 20mins of whipping it nonstop at high speed. Soft peaks were formed and the dessert was made. Aquafaba has a weird taste even after whipping, so I used vanilla essence to mask any taste/smell. Gladly, the final outcome was so good – perfectly light and airy and no one could guess the mousse was made with Aquafaba.
To make Vegan Mango Mousse | Easy Mango Mousse Recipe
What I used –
- Thick Mango Pulp, ½ cup
- Aquafaba, ½ cup
- Sugar, 3-4 tsp
- Vanilla Extract, ½ tsp
How I made –
1. In a bowl, add thick mango pulp along with sugar and whip until really smooth and creamy. Set aside.
2. In a large bowl (I insist, as the aquafaba can splutter all over the counter), add aquafaba and start whipping it at highest speed on your electric whisk for 20 mins or more. The liquid takes almost 10 mins to break into bubbles and after than another 10 mins to form soft but stiff peaks.
3. Add vanilla extract to the whipped aquafaba along with the thick mango pulp. Fold in gently until the mousse is quite light and airy.
4. Put the mousse into small shot glasses and refrigerate until ready to serve.
- If you have canned chickpeas, strain off the liquid and that’s aquafaba.
- If you don’t have canned stuff. Soak ½ cup of chickpeas overnight. Strain off the water. Pressure cook chickpeas in 3/4 cup of water for 4-5 whistles. Strain this water and use as aquafaba.
- For Aquafaba to form stiff peaks, keep whisking continuously for 20 mins or more at high speed until soft stiff peaks are formed.
- Mango Pulp should be very thick without much water.
- Adjust sugar quantity as per liking.
- Gently fold in mango pulp into aquafaba. Don’t whisk at that stage.
- I used vanilla essence/extract to mask any taste/smell from aquafaba.
- Mousse tastes best when served cold.
Taking this to the Fiesta Friday #126!