Eggless Mango Mousse

Finally the summer vacation is over…It been hectic with commitments and also having toddlers at home ,it was breath taking…Wish i had more time to spend a day,of course while i am working towards the target..Somehow,i am done with my commitments…And June is here with much more expectations from me,a very calm and organised home and i should get tired of complete rest..haahaa…

Photography is my passion,i use my cam more than my phone and TV…But i never had so much time to explore with the light and food…Last ten days (before this shoot),i didn't click at all..So,I made a setup of my mini studio,despite hansika and her gang was much ready to mess up…Somehow i managed them to stay away in a room…And  i took only few shots and glad it came out well… 

About the dessert,I truly madly recommend this simple recipe.

Ingredients

Mango Pulp-1 1/2 cup

Condensed Milk-1/2 cup

Fresh Cream-1 cup

Mango Essence-1 tsp

Gelatin-2 tsps

Water-3 tbsps

Method

1.Grind the pulp into fine paste

2.Blend the mango pulp with condensed milk

3.Whip the cream till it reaches to stiff peak

4.Melt the gelatin with water and add it to mango pulp and mix it vigorously

5.Fold the whipped cream with the mango mix

6.Cut the cake using the mold itself,pour the mix and set it refrigerator for 2 hours

To make Mango glaze on top

Take equal amount of sugar and mango pulp and cook it until the bubbles settle down..Let it cool and then apply on top

To unmold ,slightly push the cake from the bottom and release the mousse....Since the underneath is cake,u can easily unmold it...But if  the mousse looks collapsed and not in form ,reset the mousse ,keep the mold in freezer for 5-10 minutes...I am sure it works,After u unmold it,place it in a tray until u need to u serve it

Thats a professional touch,keeping the mousse in cold mode for few minutes,Since our my refrigerator temperature doesn't suit to set the mousse...

Those u r concerned about using gelatin,U can substitute same amount of pectin or 8.5 grams of agar-agar...