Summer calls for something indulgent yet fresh, so we combined the rich airiness of mousse and the goodness of sweet mangoes. Not only does this mango mousse taste sweet, fresh and creamy, there is an extra element to it – Cadbury Crispello! We urge you to prepare this rich mango Mousse with Crispello Chunks today and serve it as an indulgent treat at picnics, parties or even an after-lunch treat.
Easy Velvety Mango Mousse
(Makes 10 servings)
Ingredients
- 1 ½ tsp gelatin
- 4 tbsp water
- 2 cups whipping cream
- ⅓ cup sugar
- 1 ½ to 1 ¾ cups mango puree (check notes)
- ½ tsp cardamom powder, optional
- 1 or packs of Cadbury Crispello, chopped into small chunks (reserve a bit for topping)
Method:
- Let’s start with the powdered gelatin first. Sprinkle it over a small bowl filling with a few tablespoons of chilled water. Set aside for 4-5 minutes for the gelatin to bloom.
- After the gelatin blooms, heat it in the microwave for 20-30 seconds to melt it and then stir until it has fully dissolved.
- Take a big bowl, preferably a pre-chilled metal bowl and add the whipping cream to it. Using a stand mixer or hand mixer, whip the whipping cream on medium speed until soft peaks form. This takes around 4-8 minutes.
- Once soft peaks form, add the sugar and continue whipping until stiff peaks form.
- Next, while still whipping add the mango puree and the cardamom powder, if you are using it. Stop until just mixed.
- Use a spatula to carefully fold the concoction, from the bottom to evenly incorporate. Do not be vigorous in your effort to mix, otherwise you will deflate the whipped air from it.
- Next, strain the dissolved gelatin through a sieve into the mango-whipped cream bowl and beat for about 10 seconds to mix again.
- Now, carefully fold in about ¾ of the chopped Cadbury Crispello chocolate chunks using a spatula.
- Spoon the freshly made mango mousse into individual serving cups or a large dish. Then sprinkle the remaining Crispello chunks on top of each serving or the large dish itself.
- Refrigerate for at least 4 hours for the mousse with Crispello chunks to set. Overnight refrigeration is best. This mousse keeps well in the fridge for up to 4 days.
Notes:
- For the mango puree using around 1 ½ cups of puree will give a subtle, mellow mango flavor, adding a little more, say 1 ¾ cups gives it more robust flavor, choose either.
- You can add extra Crispello on top just before serving if you want the crunchiest topping.
- For a fancier touch, garnish with a swirl of whipped cream and a whole Crispello piece.
Tips & Tricks for the Perfect Mango Mousse with Cadbury Crispello Crunch
Mango mousse is easy to make but when something as delicate as the crisp Cadbury Crispello is added to the mix, it can be a little challenging to retain the crunch, and we are here to help:
1. Use Cold Equipment for Whipping Cream
To get the best results when whipping cream, make sure your tools are cold. Place your mixing bowl and beaters in the fridge or freezer for about 10–15 minutes before you start. Cold equipment helps the cream whip faster and hold its peaks better, which gives your mousse that light, airy texture.
2. Get the Right Mango Purée Consistency
The consistency of your mango purée really matters. Aim for a smooth, thick purée. Alphonso or Kesar mangoes work beautifully, especially if you’re using canned versions. Avoid using overly watery purée, as it can thin out the mousse and make it too loose or soggy.
3. Don’t Overbeat the Cream
Whip the cream just until stiff peaks form—this means when you lift your beaters, the cream will stand up without flopping. Be careful not to overwhip, as this can make the cream grainy or even start turning into butter. A soft, pillowy texture is what you’re going for.
4. Fold, Don’t Stir
When incorporating the mango purée and Crispello chunks into the whipped cream, always fold gently using a spatula instead of stirring or beating. Folding helps maintain the volume and fluffiness of the whipped cream, ensuring your mousse stays light and airy instead of dense.
5. Use Crispello Smartly
Crispello adds an amazing crunch and chocolatey twist, but timing is key. Fold in about three-quarters of the chopped chunks just before chilling the mousse. Save the rest to sprinkle on top right before serving to keep that signature crispy crunch. Chop the pieces small enough to distribute well, but not so fine that you lose the crunch.