Taystit by Hasna

Food, Recipes, and Beyond

Mango Mousse Float

Mango Mousse Float


It is Mango season here and to be frank this is the only time I splurge on mangoes because you get the finest, juiciest, tastiest mangoes in season time. Mango is called the king of fruits, no wonder why! I just love it! It instantly mingles with anything you add it to, be it juices, cakes, ice creams, etc, and uplifts its flavor profile instantly. Mango Mousse float is a dessert that can be easily be prepared even by kids.

When you get hold of ripe, juicy preferably Alphonso mangoes, look no further, try my mango mousse float. Basically, this was an experiment to try a technique that had dawned on me a few days earlier. Since I had ripe mangoes in hand, I had to make my delicious mango mousse float. This dessert is more like an ice cream cake, the biscuits give you that cake texture and the whipping cream gives you the ice cream feel. I have used Digestive biscuits here to make my technique build up easier, I would suggest you use thinner biscuits like ulker tea biscuits, graham crackers, or Marie biscuits. And for the mousse layer, I had used dream whip sachets as I had run out of whipping cream, I would recommend using fresh whipping cream for better taste, to give that ice cream feel.


Mangoes are a fruit that is loved worldwide. Mango float also called mango royale is basically a Filipino dessert that consists of biscuit layers with whipped cream, condensed milk, and mangoes. In the actual recipe, you have pieces of mangoes going in between the layers, instead, I added a mango mousse layer. Also as the recipe is an easy one, I tried the technique of round desserts. Since I did not have ring molds, I used a plastic mineral water bottle alternatively and cut it in the shape of a ring, then cut it lengthwise and taped it, filled it with the dessert, and set in the fridge. Once set, you just have to remove the tape and pull off the plastic bottle mold and voila! You have your round looking dessert. This is a technique that I came up with, solely something that came up in my mind. If you will not be consuming the dessert immediately use gelatin or china grass to get that perfection without melting.
I haven't used it here as I completely dislike using gelatin for a regular dessert session unlike for parties.



This is the easiest dessert recipe one can make, a perfect recipe where you can ask your kids to join in for some fun making this dessert. I am someone who is very anxious when it comes to allowing my little one to help me! There was a time when she used to ask me if she could help me. That is around 2 years old, Allahumma Baarik; I know you might be thinking that she is too small for that, but I have noticed she grasps everything quickly maa sha Allah. So now when she is 3 and a half years old, I see a little grown up in her, she just pushes the chair to me and helps me in my chores. I just can't accept the fact of how fast kids grow. 

Basically, this dessert involves no cooking, so what is better than involving your little stars in such recipes. Like I said when she saw me prepping this dessert she just pushed the chair and start helping me with the process, It felt so good to have a fun kitchen session with my little one, even though it makes me uneasy. I urge you, you need to try easy recipes with your kids, it strengthens the bond between you and your kids.

Ingredients:


  • 1 old Mineral plastic bottle (for making ring molds)
  • 3 ripe Mangoes, preferably Alphonso
  • 12-15 Digestive biscuits (or any thin tea biscuits, preferably)
  • 2 cups whipping cream or 2 dream whip sachets
  • 1/2 cup condensed milk (1/4 cup each, for cream mixture and mango mousse)
  • 1 cup milk if using dream whip sachets*
  • 1 tsp vanilla essence
  • 10 gms Gelatin/ China grass (optional)
  • 3 tbsp cream (fresh or thick cream)
  • 1/2 cup milk (for dipping biscuits)

Instructions:


  1. Take an old mineral plastic bottle and cut two similar-sized discs, and cut vertically.
  2. Now tape the opening according to the size of your biscuits and set aside.
  3. In a bowl, whip 2 cups whipping cream separately, add 1/2 tsp vanilla essence each, and set aside.
  4. In one bowl of whipped cream, add puree of one mango and add fresh cream in the other bowl of whipped cream.
  5. Next add in 1/4 cup of condensed milk in each of the bowl if using dream whip or use 1/2 cup each if using whipping cream.
  6. Pour your mango mousse and cream mixture in two piping bags and place it in the freezer for 1 hour or 3 hours in the refrigerator for added stability. **


  7. Now dip your biscuits in milk for about 10 seconds and place in your ring molds and pipe in your mango mousse and next add in your dipped biscuit and pipe in your cream mixture. 
  8. Similarly, complete the process until done.
  9. Top the dessert with cube-shaped mangoes.

Notes:
  • Use ripe Alphonso mangoes, for best results use strandless mangoes (mangoes that have thin strands inside)
  • For added stability use 10 gms ( 5 gms each for 1 cup of whipping cream) of powdered agar-agar/china grass or gelatin. (I do not like to use gelatin for normal use, as we consume them immediately).**
  • Use thin tea biscuits if possible, like ulker tea biscuits etc. (I only had digestive biscuits so used them).
  • I used dream whip as I had run out of whipping cream, use fresh whipping cream if possible, whipping cream gives better taste and results.*


Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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