Ingredients Jump to Instructions ↓

  1. 1 cup alphonso mango pulp

  2. 5 gms agar-agar (china grass) , blended into a smooth powder

  3. 1/4 cup milk

  4. 2 1/2 tbsp sugar

  5. 1 tsp lemon juice

  6. 1 tsp fresh ginger (adrak) juice

  7. 1 tsp finely crushed mint leaves (phudina)

  8. 3/4 cup beaten whipped cream

  9. For The Garnish

  10. beaten whipped cream

  11. 3 mango cubes

  12. 1 tsp finely chopped mint leaves (phudina) leaves

Instructions Jump to Ingredients ↑

  1. Soak the agar-agar in 1/3 cup of hot water in a deep pan and keep aside for 10 minutes.

  2. Add the mango pulp, milk and sugar, mix well and bring to boil, while stirring continuously.

  3. Remove from the flame and strain the mixture using a sieve.

  4. Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cubes vessel to avoid any lump formation.

  5. Add the lemon juice, ginger juice, mint leaves and beaten whipped cream and fold gently.

  6. Pour equal quantities of the mixture into 3 individual glasses and refrigerate for 1 to 2 hours or till the mousse sets.

  7. Serve chilled garnished with a swirl of beaten whipped cream, a mango cube and some mint leaves in each glass.


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