Mango Mousse Cup, No Bake, No Gelatin, No Egg (Easy Recipes in 15 minutes)

The dessert I made today is no baked mango mousse cups. The desserts are delicious, but they take a lot of time to make. Especially when you have guests at home, there are a lot of things to prepare. This mango mousse without egg and gelatin could be made in just 15 minutes, and the ingredients are very easy to get. Then come on and try to make it.

Ingredients

• Mango 600g
• Whipping Cream 250g
• Condensed Milk 80g
• Biscuit 75g
• Unsalted Butter 25g

Cup Size: 280ml

Instructions

This dessert requires minimal ingredients and can be prepared in just 15 minutes. It’s perfect for those times when you want something sweet but doesn’t have a lot of time or energy to spare. So let’s get started!

Creating the Biscuit Base

To begin, gather 75g of biscuits of your choice. Place them in a food processor and pulse until they are finely crushed. Alternatively, you can put the biscuits in a food bag and crush them using a rolling pin. Once crushed, add 25g of melted butter to the biscuit crumbs and mix well. The butter helps bind the mixture together. Press the biscuit-butter mixture into the cups and use a rolling pin to firmly press it down. Place the cups in the refrigerator to chill while we prepare the mango mousse.

Preparing the Mango Puree

Take one large mango and cut it into pieces. Set aside some mango pieces for garnish. Use the remaining mango pulp to create a smooth mango puree. You can do this by blending the mango pieces until they form a thick, creamy consistency. The vibrant color and tropical aroma of fresh mangoes will infuse our mousse with an irresistible flavor.

Whipping the Cream

In a bowl, pour 250ml of chilled whipping cream and add 80g of condensed milk. Use an electric whisk to whip the cream and condensed milk until it forms soft peaks. This creamy base will provide a luscious texture to our mango mousse.

Layering the Mango Mousse Cups

Take about one-third of the whipped cream and transfer it to a piping bag or laminating bag for easy handling. Add one-third of the mango puree to the remaining whipped cream and mix well. The combination of mango and cream creates a delightful balance of flavors. Transfer half of this mixture into another laminating bag. Repeat the process by adding another third of the mango puree to the remaining cream, mixing thoroughly, and transferring it to a separate laminating bag.

Now it’s time to assemble our mango mousse cups. Begin by filling the cups with the three colors of cream in alternating layers. Start with one color, then add the second color, and finally, the third color. This layering technique not only looks visually appealing but also creates a beautiful gradient effect.

Finishing Touches

Before we conclude, let’s not forget about the garnishes. Reserve a small amount of the white cream for decoration on top of the mousse. Then, top each cup with a dollop of mango puree. Squeeze a small dollop of the reserved cream on top and garnish with diced mango pieces. These finishing touches add an extra touch of elegance and flavor to our mango mousse cups.