How to Make Mango Mousse with Crunchy Crushed Oreo Topping

It’s mango time and we have a soft, light and creamy dessert for you - a mango mousse with crushed Oreo topping. The mangoes have a natural sweetness that’s familiar and refreshing. By adding Oreos on top, you’re adding a note of chocolate to the mousse. The two flavors interact beautifully with each other, offering depth with each bite.

Mousses are also really easy to make. They take time to set, which means you’ll need to plan ahead if you’re planning to serve them on a special occasion. But they are delicious and satisfying to eat. Whether you’re serving them to kids or adults, at a get together or a more formal party, or even if you’re just making it for yourself, we can assure you that you have a hit on your hands.

So, follow these simple steps and enjoy a delicious dessert.

Ingredients

For the mango mousse:

• 2 large ripe mangoes (Alphonso or Kesar preferred)
• 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 (optional)
• 2 tbsp cold water (for blooming gelatin)

For the crushed Oreo topping:

• 10 Oreo cookies
• 1 tbsp melted butter (optional)

For the garnish (optional):

• Mango slices or cubes
• Mint leaves
• Chocolate shavings
• A dusting of cocoa powder or edible gold dust

Method:

• Peel and chop the mangoes. Then blend them in a stand mixer or with a handheld mixer until you have a smooth, thick puree. If you prefer, you can strain the puree to get rid of any fibrous bits. Add a spoonful or two of milk if it's too thick and hard to work with.
• Then stir in the lemon juice and vanilla extract. The lemon juice not only enhances flavor but also keeps the colour bright. And the vanilla adds a refreshing flavor to the muse. Each bite will be strong and energizing.
• If you want a firmer set mousse, sprinkle gelatin or agar-agar over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom. Gently heat until fully dissolved, then stir into the mango puree. Let this mixture cool before folding it into whipped cream. This step is optional. You can avoid it if you want only natural ingredients in your mousse. But if your priority is a sturdy and strong mousse, this addition will help.
• In a cold mixing bowl, whip the chilled heavy cream until it forms soft peaks. This step gives the mousse its light and airy texture. Make sure you don’t over whip. You want soft peaks. If you beat too much, it will lose its structure and become runny.
• Slowly and gently, fold the whipped cream into the mango mixture. Add one spoon of the whipped cream to the mango mix, gently fold it in, then add another spoonful and so on. In this way, little by little, mix it all in.
• Now transfer the mousse into serving glasses or bowls and place in the fridge for 4 hours or overnight if possible
• Once the mousses are set, it’s time to prepare the topping. Crush the Oreos in a food processor or pop them in a ziplock bag and smash with a rolling pin. Then stir in a tablespoon of melted butter if you want a crustier feel.
• Once chilled, take the mousses out of the fridge. Top with crushed Oreos and serve immediately.

Notes:

• Instead of just using the Oreos for topping, you can also use it as a layer. First add some of the mousse to the glass, then a thin layer of Oreo crumbs, then more mousse and so on. Then chill in the fridge. Top with more Oreos or any other topping of your choice.
• You can also add more toppings like melted chocolate, a sliver of mango or a single mint leaf. You can also add some powdered sugar on top or sprinkle some cinnamon powder over it.
• If you’re just topping with the Oreos, make sure you do it just before serving, so that they retain their crunch.
• Be gentle when whipping the cream. You want soft peaks, not stiff ones.
• Use coconut cream instead of heavy cream and agar agar instead of gelatin for a vegan mousse.