How to Achieve a Light and Airy Texture in Bournvita-Infused Mango Mousse

Mango mousse is the dessert of the season, as the mangoes ripen and hang low from the trees. Add cream to the mix, and you have an amazing dessert that transcends seasons and occasions. It is not just a summer favorite, but also an evergreen one with its age-wide appeal and amazing taste. However, that trademark light and airy texture that is part and parcel of mousses, is a little tricky especially if you add one too many elements in it that can cause it to deflate. We are talking about that little extra Bournvita added to the mix. A mango mousse with the surprise element of the nostalgic Bournvita might just hit the spot and make for an excellent treat.

The Foundation of the Mango Mousse

The heart of this dessert is, of course, the mango mousse and to make it you need a bunch of sweet mangoes like the Alphonso variety, which are prized for their flavor, fibrous-less nature and their unbeatable sweetness. Scoop out the pulp from the mangoes, discard the outer husk and seed and blend them into a smooth puree. Strain the mango pulp through a sieve for that silky, almost custard-like finish, to get rid of any fruit fibers.

Add in the sweetened condensed milk, lemon juice, and vanilla extract, all of which enhances the sweetness and flavor of the mango. As for the next step, you need work on the gelatin. Add the gelatin to a little bit of cold water and let the gelatin bloom – let it sit and absorb the water before you heat it to dissolve. Stir this warm gelatin into your mango puree. If you prefer a vegetarian version, agar-agar does the trick. Make sure to let the mango concoction cool slightly before the next stage.

The Secret: Whipped Cream

This is the real game-changer changer when it comes to making the mousse packed with airiness – whipped cream. Make sure to chill your metal bowl and beaters ahead of time. This small prep step makes all the difference in achieving soft, cloud-like peak of your whipped cream. Make sure to stop when the cream forms soft peaks, any more than that, can make your mousse collapse or make it feel greasy. After your whipped cream is ready, the golden rule is to fold, not stir. Use a spatula and gently combine the whipped cream into the mango base. Think of it like handling a fragile cloud — soft, slow, and with care.

The Bournvita Twist

This is where your mousse gets the upgrade it deserves, with the layer of Bournvita serving a nice contrast in flavor and texture to the creaminess of the fruity mousse. Before adding the Bournvita into the whipped cream, dilute it with a bit of warm milk, for it to dissolve smoothly without any clumps. Once cooled, immediately fold it into the freshly whipped cream to have a smooth, chocolatey cream that complements the mango without overpowering it.

Assembling the Layers

In serving glasses or small bowls, alternate layers of mango mousse and Bournvita-infused cream. This boosts the aesthetics, for sure, plus the layering enhances that you get the best of the two flavor contrast in each bite. Make sure to chill your assembled mousse for at least 4 hours, most preferably overnight. This helps the gelatin (or agar-agar) set and allows the flavors to really blossom in those hours.

The Final Garnish

Top your mousse with fresh mango cubes, chocolate shavings, or a sprig of mint. For an interesting combination, sprinkle crushed biscuits, praline, or even a sprinkling of more Bournvita powder. Want to make it a showstopper at a party? Drizzle a bit of chocolate sauce or add a splash of rum or mango liqueur for an-adults only dessert.

Pro Tips for Perfection

• Make sure to chill everything from the whipping cream, the metal bowl, metal beaters before whipping.
• Make sure to not overmix after folding in whipped cream as it might just deflate the airy texture you tried hard to whip.
• Use ripe, non-fibrous mangoes for a smoother puree.
• Setting time is crucial, make sure to always allow enough chilling time for the mousse to firm up.
• For vegan versions, substitute whipped cream with coconut cream and gelatin with agar-agar.