Mangoes are finally in season again, and we’re got the perfect recipe for you -- a mango mousse with Bournvita infused cream. The freshness of the mango and the sweetness of the Bournvita cream is going to make this a great combination. The two sweet flavors - the natural sweetness of the mango and the nostalgic taste of the Bournvita - are going to make them a hit. Whether you serve it to kids, adults or enjoy it all for yourself, this mousse combination is sure to impress. So, without further ado, here’s an easy to follow, step by step guide to making a dessert that’s airy, creamy, rich and indulgent.
Ingredients:
For the mango mousse:
- 2 ripe mangoes (preferably Alphonso), peeled and chopped
- 1/2 cup sweetened condensed milk
- 1 tsp lemon juice
- 1 tsp vanilla extract (optional)
- 1 cup heavy cream or whipping cream, chilled
- 1 tsp gelatin or agar-agar (for extra stability)
- 2 tbsp water (to bloom the gelatin)
For the Bournvita layer:
- 3 tbsp Bournvita powder
- 1/4 cup milk
- 1/2 cup whipping cream
- 1 tbsp sugar (adjust to taste)
For the garnish (optional):
- Mango cubes or slices
- Chocolate shavings
- Mint leaves
- Crushed biscuits or praline for crunch
Method:
- Start by blending the chopped mangoes into a smooth puree. If you’re using particularly fibrous mangoes, strain the puree for a silky finish.
- Stir in the condensed milk, lemon juice, and vanilla extract and mix well. Remember, the lemon juice doesn’t just add brightness, it also enhances the mango’s natural flavor. Set aside.
- Now it’s time to bloom the gelatin. Sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom. Then gently heat it in the microwave or over a double boiler until fully dissolved.
- Mix the warm gelatin into the mango puree and set it aside to cool slightly.
- If you’re using agar-agar, boil it with a few tablespoons of water until completely dissolved and then mix into the puree.
- Using a chilled bowl and beaters, whip your heavy cream until soft peaks form. Don’t overbeat. You want it to be light and fluffy. As soon as it is, stop beating.
- Now fold the whipped cream gently into the mango puree. Don’t stir too hard, just softly fold it into each other.
- In another bowl, combine the Bournvita powder and milk, and warm it just enough to dissolve fully. Set aside to let it cool.
- Using a handheld mixer or stand mixer, whip the cream with a little sugar until soft peaks form, then fold in the cooled Bournvita mixture. You should have a creamy mix.
- It’s time to assemble. In your serving glasses or bowls, first add a layer of the mango mousse, then the Bournvita cream. Add as many alternating layers as you can fit into the serving bowl. Place in the fridge for about 4 hours or overnight if you have the time, to let it chill and set.
- Before serving, top with fresh mango chunks, mint leaves or some chocolate shavings. Perhaps a sprinkling of Bournvita powder or some crushed biscuits for a slight crunch. You can also add some chocolate sauce on top.Or top however else you’d like.
Tips:
- If you don't have gelatin, you can still make this mousse. Just let it sit in the fridge overnight. The whipped cream will solidify enough to hold structure, and you’re good to go.
- If you want a vegan version, use coconut cream instead of the dairy cream and agar-agar instead of gelatin. Skip the condensed milk and sweeten with maple syrup or jaggery instead.
- For some added texture, add a layer of biscuit crumbs at the base for a cheesecake-like feel. It will be crunchy, creamy and melt easily in your mouth.
- If you’re serving to adults at a party, you can consider adding a splash of dark rum or mango liqueur in the puree.
- The Bournvita layer calls for milk. It’s best to use whole milk since it can carry the weight of the other ingredients and will give the creamiest mousse. But you can also use skimmed or half and half. Or if you want, almond milk, soy milk, oats milk or any other variation also work.