Egg-less Mango Mousse Shots

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It's a Diwali week and no meal is complete without a dessert. So what could be better than using mangoes to your dessert. Mangoes need no introduction. It is known as King of all fruits. So many recipes can be made from mangoes, whether it is raw or sweet. So I thought of making some Mango Mousse Shots, after all, its time for mangoes again for this year. Living out of India, I always crave for Indian mangoes. According to me, Indian mangoes are the best in the world. There are more than 25 varieties of mangoes grown in Indian. But the most famous and expensive of all is Alphonso Mangoes. It is only grown in Maharashtra region in Ratnagiri, Raigad and Konkan belt, in India. These mangoes are so sweet and juicy that they are exported worldwide.

Indian mangoes are not available throughout the year but here local mangoes are available throughout the year. And mango purée is also available at your local grocery store. So this recipe can be made throughout the year whenever you want to make. But tastes best during summers.
There are many versions of this, but I am sharing my version of this recipe. Mousse is known to be light and fluffy texture which melts in the mouth. Basically, the mousse is made up of egg white sugar and cream. Where eggs and sugar are beaten up to stiff peaks and then beaten cream is folded to the egg white mixture. This is the most common recipe for mousse. 

But in my recipe, the mousse is made up of cream, cream cheese and mango puree. The base layer will be of simple sponge cake, the second layer will be of mousse and the top layer will be garnishing. These mousse shots are so decadent and delicious, that every bite will melt in your mouth. The process might look long, but I tell you, it the easiest thing on earth and will be stellar of the evening. So let's get started.

Prep Time:-30 mins   Standing Time:- 4-5 hrs  Total Time:- 6 hrs
Total Serving:- 8 persons

1 cup = 250 ml 
¾ cup = 200 ml
½ cup = 125 ml 
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml


* Sponge Cake Sheet:- 1 small 
* Heavy cream:- 1 1/2 cups
* Cream cheese:- 200 grams
* Sugar:- 1/2 cup
* Mango puree:-1/2 cup
* Vanilla extract:- 1 teaspoon
* Unflavored gelatin:- 2 packet (7 grams each)
Mango juice:- 1/4 cup
* Water:-  3 tablespoons


1) Take 1/4 cup of water and add a sachet of gelatin to it. Mix well and keep aside to bloom. (If you are using sheets, then cut 2 sheet into pieces and soak them in 3 tablespoons of water, wait till it dissolves, then heat it for 30 seconds in a microwave).

2) Now take chilled cream cheese in a large bowl and whisk till soft peak. Into that, add 1/2 cup of sugar and chilled heavy creme, and whisk until the cream cheese and cream are mixed thoroughly. (At this point, add 1 drop of vanilla extract, It's totally optional)

3) Coming back to the gelatin mix, until now the gelatin will bloom completely, heat it for 30 sec in a microwave. And add it to mango mix nicely. Now gently fold the whipped cream and creme cheese into the mango puree mixture. Do this in batches so that it doesn't lose its fluffiness and volume. Your mango mousse is ready.

5) Take a sponge cake and roughly crumble it. Now take 7-8 shot glass and place them into the glasses. It will be your first layer. Moisten the cake nicely with simple sugar syrup with the help of a pastry brush or a spoon.(You can use mango juice instead of sugar syrup if you want a richer taste of mango. My personal favorite is simple syrup.)

6) Now with a help of a spoon or pastry bag divide the mousse into the shot glasses over the cake crumbs. Level the mousse properly with the help of a spatula covering all the edges. Refrigerate until it is set completely.

7) Serve it with chilled whipped cream on top.

Spread the joy of cooking..!

*  You can replace the cake base with any butter biscuit crumbs. For that, combine 1 cups of biscuit with 3 tablespoons of melted butter. Transfer and divide it into the glasses and spread evenly. press it firmly with the help of any flat bowl. Refrigerate it for 30 minutes. Your base is ready.

* You can make mango puree by cutting one big size mango into pieces and churn it into a blender until a smooth puree. (I have used the ready made mango puree in this recipe)

* You can set it in a large truffle bowl and serve it.

Serving Tips:- Serve it as a dessert at the end of the meal. 

No calorie count for this recipe.

Do try my recipe and leave your comments before.Till then happy cooking.

Creative Commons License by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License