Some desserts are elegant, charming and full of simplicity. What we’re talking about here is one such dessert. A mango mousse melts on the tongue and its taste lingers long after it’s over. But we’re adding another layer of flavor to the mousse by incorporating Cadbury Dairy Milk Silk to it. The bright color and soft sweetness of the mango mixes with the airiness of the whipped cream. And then the Cadbury Dairy Milk Silk ribbons add a taste that’s familiar and delicious. The lightness of the mango plays with the intense chocolate flavor, making each bite a marvel. Here’s how to make it.
Ingredients:
For the mango mousse:
- 2 large ripe mangoes (Alphonso, Kesar or Badami are best)
- 1 tsp lemon juice
- 1/2 cup sweetened condensed milk (adjust to taste)
- 1 tsp vanilla extract (optional)
- 1 tsp gelatin or agar-agar (for setting)
- 2 tbsp cold water (for blooming the gelatin)
- 1 cup heavy whipping cream (well chilled)
For the Cadbury Silk swirl:
- 1/2 bar (about 40g) of Cadbury Dairy Milk Silk
- 2 tbsp cream or milk (to melt the chocolate)
For garnish:
- Mango cubes
- Chocolate curls
- Crushed pistachios or edible gold leaf
Method:
- Peel and chop your mangoes, then blend them into a puree using a handheld mixer or blender.
- Strain it to remove any fibres.
- Stir in the lemon juice and vanilla extract. The lemon adds brightness and prevents the mango from darkening. If it’s not sweet enough for your taste, add some condensed milk to it, or a sprinkle of sugar.
- Sprinkle the gelatin or agar-agar over cold water and let it bloom for 5 minutes. Then gently warm it over low heat, in a microwave or on the stovetop, until fully dissolved. Let it cool slightly, then stir it into the mango puree. This step helps your mousse set into the perfect texture -- not too firm, nor too runny.
- Whip the chilled cream until soft peaks form. If you overwhip, it could turn grainy or become runny.
- Now gently fold the whipped cream into the mango puree, a little at a time. First add some of the whipped cream, fold that in, then some more of the cream and so on. It should be airy and creamy.
- Melt your Cadbury Dairy Milk Silk with a tablespoon or two of cream or milk, stirring until glossy and smooth. You can melt it in the microwave in 15 second bursts. First heat for 15 seconds, then stop to stir, then heat for another 15 seconds. Continue in this way until it’s fully incorporated. Or use a double boiler. Place the chocolate in a bowl and place that bowl in a larger bowl filled with water and placed on the stove. Once mixed in with the cream or milk, let it cool slightly, but not so much that it firms up.
- Now pour your mango mousse into serving glasses or ramekins, stopping halfway. Drizzle in a spoonful of melted Silk and swirl with a skewer or knife for that marbled effect. Top with more mousse and repeat the swirl on top. You can even make alternating layers of mousse and chocolate if you prefer.
- Refrigerate the mousse for at least 4 hours, or overnight if you have the time. It will set into a soft and creamy texture, rich but light.
- Once chilled, top with mango cubes, chocolate curls, pistachios, or some edible gold. Serve immediately.
Notes:
- Make sure the chocolate mixture is at room temperature before you swirl it into the glass. If it's too hot it will sink to the bottom and if it's too cold, it won’t blend well. So make sure it's just right.
- Try to use clear glasses to show off the swirls.
- You can add more flavors depending on what you like. Some cardamom will give it a nice spice twist, while rose water will give it a distinct Indian taste.
- At the base, you can add some crushed cookies or sponge cake bits. This will give more texture to the mousse.
- You can use this same recipe for a cake. Simply add some biscuit base in the pan, then pour in the mango mix and chocolate mix, swirl them as explained and bake.