Inspired by a classic summer drink, these mango lassi mousse cups are super luscious and creamy, made with a white chocolate and yoghurt base, with flavors of mango and cardamom. With no baking required, this is the perfect summer dessert that will satisfy all your mango cravings.
There are very few things in life that feel better than a chilled glass of rich and creamy mango lassi on a hot summer day. Although it’s primarily a South Asian beverage, mango lassi has become a widely loved summer drink throughout the world, and rightfully so.
If for SOME reason, you don’t know what “lassi” is, it’s basically a thick yoghurt-based drink that’s served mostly sweet, but sometimes salty. For mango lassi, the yoghurt is blended with fresh mangoes, sugar, and a hint of cardamom to bring out those delicious flavors. If you haven’t tried it, do yourself a favor, walk into your nearest Indian/Pakistani restaurant, and order one right now. Thank me later.
PS: if you love mangoes as much as I do, try out these recipes!
How To Make The Mango Lassi Mousse
This mousse is like a mango lassi that you can eat. It’s made with a white chocolate and yoghurt base mixed with mango and cardamom. The yoghurt makes the mousse super rich and creamy, making it melt in your mouth.
The recipe is SUPER simple, and it’s no-bake which makes it perfect for the summer months when you don’t wanna go NEAR the oven.
I have used laban for this recipe, which is basically a thinned-out yoghurt that’s primarily for drinking. In case you can’t find drinking yoghurt near you, I have provided instructions on how you can use regular yoghurt instead.
Here are the steps for making the mango lassi mousse.
- Add the laban (liquid yoghurt), liquid whipping cream, mango puree, cardamom powder, and a pinch of salt in a saucepan. Give it a quick mix and let it cook on medium heat when the mixture almost starts boiling. It should be hot but not boiling.
If you can’t find laban near you, mix yoghurt with milk to thin it out and use in the same way.
Tip: Use the best, sweetest mangoes you can get to make sure the mousse tastes amazing! - Meanwhile, place the white chocolate in a heat-safe bowl. Once the cream mixture is hot, pour it over the chocolate and let it sit for 1-2 minutes until the chocolate melts, then whisk until everything is fully combined.
- While the chocolate mixture is still hot, add the gelatin and mix until fully combined. If the mixture is not hot, the gelatin will not incorporate properly. Let the mixture cool down.
- Meanwhile, whip the remaining cream to medium peaks. Do not over mix the cream at this step as it has to be mixed further in the next step.
- Once the chocolate mixture has cooled down, pour it into the whipped cream while folding in gently with a silicon spatula. Fold until everything is well combined.
- Pour the mousse into any cup of your choice, then add a few dollops of fresh mango puree on top and swirl it in. Let the mousse set in the fridge for at least 6 hours.
- Top with whipped cream and chopped nuts on top and enjoy.
My favorite thing about this dessert is that while it’s super delicious and tastes/looks fancy enough to serve at a dinner party, it’s super simple to make and requires barely any cooking. Plus, you can make it a night before and be stress-free about your dessert on the day of your party.
If you love mangoes, you’re gonna fall in LOVE with this recipe and make it multiple times throughout summer (like me).
Ready to make it? Let’s get started!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Mango Lassi Mousse Cups
Equipment
- Hand whisk
- Saucepan
- silicon spatula
- Electric mixer with whisk attachment
Ingredients
- 7 grams gelatin powder optional, but recommended
- 35 ml ice-cold water for blooming gelatin
- 200 grams white chocolate
- 70 ml liquid whipping cream
- 100 ml laban (drinking yoghurt) can substitute with 60 grams regular full-fat yoghurt mixed with 40 grams milk
- 120 ml fresh or canned mango pulp
- 1.5 tsp cardamom powder
- 1/4th tsp salt
- 220 ml liquid whipping cream for whipping
- 20 grams extra fresh mango pulp for topping
- Whipped cream for topping
- Finely chopped pistachios and almonds for topping
Instructions
- Bloom the gelatin: pour ice-cold water into a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.7 grams gelatin powder, 35 ml ice-cold water
- Place the chocolate in a heat-proof bowl200 grams white chocolate
- Add the laban, whipping cream, mango pulp, cardamom powder, and salt to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture. Pro tip: If the mangoes are not as yellow as you'd like, add a few drops of yellow food coloring at this step.70 ml liquid whipping cream, 100 ml laban (drinking yoghurt), 120 ml fresh or canned mango pulp, 1.5 tsp cardamom powder, 1/4th tsp salt
- While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated into the milk mixture. Make sure your mixture is still hot, or the gelatin will not melt properly. Set it aside until it cools down to room temperature.
- In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.Do not over mix at this step or the cream will split during the next mixing step.220 ml liquid whipping cream
- Once the milk mixture reaches room temperature, gradually pour it into the whipped cream while folding it gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy.
- Pour the mousse into your chosen cups, then place a few dollops of fresh mango pulp on top of the mousse and swirl it in. Chill for at least 6 hours or overnight until fully set.20 grams extra fresh mango pulp
- Top with whipped cream and chopped nuts and serve cold.Whipped cream, Finely chopped pistachios and almonds
Notes
This is one of the easiest dessert recipes you can make this summer. If you give this recipe a try, let me know how you liked it in the comments, and of course, share it with me on Instagram.
Until next time!
