Nowadays my little one stopped having almost anything other than Sorbets, Curd and Ice-cream! I can’t blame her or anything else other than the pathetic weather of North India for this 🙄 I decided to give her fruit based food especially cold desserts and tried some Mango Cheesecake last week and that worked well :-). In addition, she is having lassi with Mangoes too. Seeing this, I decided to make something else with Mangos, so that she can enjoy her portion of Fruits more. However, I was not able to make anything else entire week since I was too much busy with office core 😥 and finally decided to spent entire afternoon today to create something special for her with a twist of Mango. I made my mind for simple Mango Mousse but given to the hot weather here was not in a mood to use Eggs in my Mousse and finally prepared some Eggless Mango Mousse for her.
While checking my crockeries for serving the cold Mousse I was in a dilemma with the choice of the bowl as usual and suddenly decided to make some edible Cups with Chocolate to serve my Mousse and my idea clicked! These Cups worked as a positive catalyst for my mango dessert; my little one was amazed by the look of the Mango Mousse in Chocolate Cups! In fact, Hubby was also praising my fancy Chocolate cups filled with Mango Mousse!
I was planning to make Chocolate Cup from some time and found it really easy to make Chocolate Cups. I first saw these cups in Facebook Food Group CAL a few months back and then Bowl prepared using Balloons was a hit in Master Chef India. After some R&D on YouTube, I found these cups can be prepared either using Silicone or Paper Cupcake Liners or by using simple Plastic Cups. I have used my Silicone Cup Cake liners for making those and found that it is not at all difficult to make Chocolate Cups.
Coming to the Mousse, I avoided using Eggs in my Mango Mousse and used Lyangra variety of Mangoes since I love the smell of this particular variety and also Lyangra Aam is not typically sweet like other varieties. I used gelatine in my Mousse to give it a body as the egg was not used.
- Bittersweet Cooking Chocolate: 200 g
- Silicone Cup Cake Liner: 6
- Ripe Mangoes: 2, chopped
- Gelatin: 2 Tsp. ( I used unflavoured Solar Gelatin)
- Whipping Cream: 200 ml (I used Amul Whipping Cream)
- Icing Sugar: 4 Tbsp.
- Ripe Mango: 1, chopped
- Sprinkle 1 Tsp.
- Chocolate Chips: 1 Tsp.
- Break Chocolate into small pieces or if using Chocolate chips then you don’t need to chop those.
- Take Chocolate in a Deep Microwave safe bowl and heat it at high temperature for 40 seconds and mix vigorously using a fork or spoon until chocolate melts completely.
- Now place Cupcake liners in a Cupcake Mold and pour around 1 Tbsp. melted chocolate in each liner.
- Coat Cupcake liners using a Pastry Brush and after coating all the liners refrigerate those along with the mold for around 20 minutes.
- Now coat each Cupcake liner with melted chocolate and again refrigerate to set the chocolate.
- If required coat Cupcake liners one more time with Chocolate and refrigerate.
- Make a smooth puree of two Ripe Mangoes using a food processor and strain the puree using a strainer.
- I’ve added 2 Tbsp. Icing Sugar in Mango Puree to make it a bit sweeter since I’ve used Lyangra variety of Mango which is not typically sweet.
- Refrigerate Mango Puree for around 10 minutes.
- Refrigerate Whipping cream before using it for around 30 minutes along with the Bowl and even the whipping attachment.
- I've used the whisk attachment on my hand blender for whipping the cream; if you are not available with a mixer then use a manual whisk or fork to whip the cream.
- Add 3 Tbsp. of icing Sugar to the Cream while whisking it.*
- It took me 4 minutes to whip the cream and to create a soft pick which is essential for Mousse.
- Refrigerate the cream for around 5 minutes.
- Now heat around 5 Tbsp. water and sprinkle gelatine over the hot water and leave it for 5 minutes in room temperate to allow Gelatin to activate.
- Mix Gelatin with a spoon vigorously and mix it with the chilled Mango Puree properly.
- Now mix the Mango Puree with the Whipped Cream using a spoon very carefully. Don’t overmix.
- Transfer the Bowl to the refrigerator again for around 10 minutes.
- Fill a Piping bag with Mango Mousse and keep that aside.
- Peel Cupcake liners carefully from the Chocolate Cups.
- Place few chopped mangoes on the bottom of the Chocolate Cups and pipe each Chocolate Cup with Mango Mousse.
- Top Mango Mousse with a piece of Mango, some Chocolate Chips and few Sprinkles and refrigerate Mango Mousse in Chocolate Cups for 15-20 minutes before serving.
*If using Whipping Cream with added Sugar then no need to add Icing Sugar separately.
Dessert Recipes other than Mango Mousse from my Blog: