This is a quick and really delicious Chocolate Mango Mousse Recipe that is eggless. Make the best use of Mangoes this season and enjoy the with Chocolate Mango Mousse.
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Mix hot water and gelatin n keep aside to set it.
Heat Pan and add chocolate and fresh cream and mix it on low flame
Add gelatin and mix it. Remove from the fire and keep it aside
Peel and cut mangoes into small pieces
Puree in blender adding sugar and milk
Add gelatin and hot water and soft in it and add grated peel (orange and lemon rind)and fruit juice and set it aside
Mix flavoured gelatin and mango puree and chill. When it starts to thicken, add whipped cream and beat it.
In a tin, pour little mango mousse and then add little chocolate mousse. Again pour mango mousse and then add little chocolate mousse.
Take your butter knife and swirl it through the mousse, making rounded vertical zig-zags from one side of the pan to the other.
Chill for at least 4 hours.
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 358Calories from Fat 215
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 15g75%
- Trans Fat .8g
- Cholesterol 74mg25%
- Sodium 32mg2%
- Potassium 187mg6%
- Total Carbohydrate 32g11%
- Dietary Fiber 1.1g5%
- Sugars 31g
- Vitamin A 33%
- Vitamin C 43%
- Calcium 5%
- Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Mix hot water and gelatin n keep aside to set it.
Heat Pan and add chocolate and fresh cream and mix it on low flame
Add gelatin and mix it. Remove from the fire and keep it aside
Peel and cut mangoes into small pieces
Puree in blender adding sugar and milk
Add gelatin and hot water and soft in it and add grated peel (orange and lemon rind)and fruit juice and set it aside
Mix flavoured gelatin and mango puree and chill. When it starts to thicken, add whipped cream and beat it.
In a tin, pour little mango mousse and then add little chocolate mousse. Again pour mango mousse and then add little chocolate mousse.
Take your butter knife and swirl it through the mousse, making rounded vertical zig-zags from one side of the pan to the other.
Chill for at least 4 hours.
