Mango Lassi Mousse Cups
Inspired by a classic summer drink, these no-bake mango lassi mousse cups are super luscious and creamy, made with a white chocolate and yoghurt base, with flavors of mango and cardamom.
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
Make Ahead:
This dessert can be made the night before. I recommend serving it within 24 hours.
Storage:
The cake can be stored in the fridge for up to 3 days, make sure to cover with cling film.
Note on Gelatin:
I use gelatin in my mousse recipe as it results in a stable structure. However, I know that many people may not be comfortable with using gelatin due to Halal or vegetarian issues. I personally use Halal gelatin as it’s easy to find in stores around me. If you live in the west, you will likely find it in South Asian or Middle Eastern stores.
If you can’t find Halal gelatin or don’t want to use animal products, you can skip the gelatin in the mousse. However, please know that the mousse will soften easily once it’s out of the fridge.