How to Make Creamy Mango Mousse with Pistachios and Silk Shavings

Mango mousse is a luxurious, rich dessert. It’s light and airy to eat, but it’s also bursting with flavor. The tropical sweetness of the mangoes and the slight chocolate from the curls on top are a divine and understated combination. The crunch from the pistachios is like a cherry on top, transforming the dish into a masterpiece, full of subtle flavors and textures.

Also, this mousse is easy to make. It requires no baking, is easy to make and only requires a few ingredients, and has a melt in your mouth texture. This mango mousse with pistachios and Silk shavings is also a great option, whether you’re preparing for a party, as something to share with friends or just something you want to whip up over the weekend. It’s also visually stunning and is going to impress everyone before they take a bite of it. So, here’s what you need to make it:

Ingredients:

For the mango mousse:

• 2 large ripe mangoes, peeled and diced (or 1 ½ cups mango puree)
• ½ cup granulated sugar (adjust according to sweetness of mangoes)
• 1 tsp lemon juice (enhances the mango flavor)
• 1 cup heavy whipping cream (chilled)
• ½ tsp vanilla extract
• 2 tsp gelatin powder (for setting the mousse)
• 2 tbsp warm water (to dissolve gelatin)

For the pistachio and Silk chocolate garnish:

• ¼ cup pistachios, chopped
• ½ cup Cadbury Dairy Milk Silk chocolate bar for shavings

Method:

1. In a blender or food processor, puree the diced mangoes until completely smooth.
2. Add the lemon juice and sugar and blend again until well combined. The lemon juice enhances the natural tanginess of mangoes, balancing their sweetness.
3. This step is optional, but you can strain the puree, passing it through a fine mesh sieve to remove any fibrous bits. This will result in a silky texture. Set aside.
4. In a small bowl, mix 2 tsp gelatin with 2 tbsp warm water. Let it sit for 5 minutes until it blooms. Then microwave the bloomed gelatin for 15 seconds or until fully dissolved.
5. Now stir the melted gelatin into the mango puree, mixing thoroughly to ensure an even consistency.
6. Now, it’s time to whip the cream. If you can, place the bowl and whisk in the freezer for about 10 minutes before you use it, since the cream needs to stay cold. Using a hand mixer or stand mixer, whip the chilled heavy cream and vanilla extract on medium speed until soft peaks form.
7. Then gently fold the mango puree into the whipped cream using a spatula. Be careful not to deflate the airy texture. Be very delicate and light handed.
8. Now spoon the mousse into serving glasses, bowls or ramekins, smoothing out the tops. Chill for at least 3 hours, till the mousse is firm.
9. In the meantime, make the chocolate curls with the Cadbury Dairy Milk Silk. Take a room temperature bar and gently scrape it with a vegetable peeler. You will have thin, delicate curls. You can also use a sharp knife and scrape the chocolate at an angle. If you’re looking for finer ribbons, you can use a cheese grater too, creating a subtler topping.
10. Add the pistachios and chocolate curls over the chilled mousse. Also add mango pieces and mint leaves if you want a more intense topping.
11. You can serve the mousse with mango coulis, by simply adding some pureed mango sauce over the mousse. You can also dip the rims of your glasses in melted chocolate and let it solidify , then add the mousse to them. You can serve with coffee or spiced tea for a nice set of contrasting flavors.

Tips:

• Use sweet, ripe mangoes like alphonso or kesar. If the mangoes are slightly tart, add more sugar to the mousse.
• Make sure not to overwhip the cream. That will make the mousse grainy. On the other hand, underwhipping will result in a runny mouse. The best sign is soft peaks. You know you have the right consistency when they form soft peaks. Stop as soon as you see any.
• If you have the time, you can chill the mousse overnight. The flavors deepen and the mousse tastes even better.
• You can add a hint of cardamom to enhance the mango flavor and give the dish an Indian twist.