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Eggless Mango Mousse in Chocolate Cups

  • Author: Debjani
  • Yield: 6 People 1x


Units Scale

For Making 6 Chocolate Cups:

  • Bittersweet Cooking Chocolate: 200 g
  • Silicone Cup Cake Liner: 6

For Making Mango Mousse:

  • 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.

For Decoration:

  • Ripe Mango: 1, chopped
  • Sprinkle 1 Tsp.
  • Chocolate Chips: 1 Tsp.


Making of Chocolate Cups:[url href=""]%Making of Chocolate Cups Recipe[/url]

  1. Break Chocolate into small pieces or if using Chocolate chips then you don’t need to chop those.
  2. 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.
  3. Now place Cupcake liners in a Cupcake Mold and pour around 1 Tbsp. melted chocolate in each liner.
  4. Coat Cupcake liners using a Pastry Brush and after coating all the liners refrigerate those along with the mold for around 20 minutes.
  5. Now coat each Cupcake liner with melted chocolate and again refrigerate to set the chocolate.
  6. If required coat Cupcake liners one more time with Chocolate and refrigerate.
  7. [url href=""]%Chocolate Cups Recipe[/url]

Making of Mango Mousse:

  1. Make a smooth puree of two Ripe Mangoes using a food processor and strain the puree using a strainer.
  2. 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.
  3. Refrigerate Mango Puree for around 10 minutes.
  4. Refrigerate Whipping cream before using it for around 30 minutes along with the Bowl and even the whipping attachment.
  5. 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.
  6. Add 3 Tbsp. of icing Sugar to the Cream while whisking it.*
  7. It took me 4 minutes to whip the cream and to create a soft pick which is essential for Mousse.
  8. Refrigerate the cream for around 5 minutes.
  9. 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.
  10. Mix Gelatin with a spoon vigorously and mix it with the chilled Mango Puree properly.
  11. Now mix the Mango Puree with the Whipped Cream using a spoon very carefully. Don’t overmix.
  12. Transfer the Bowl to the refrigerator again for around 10 minutes.

Assembling Mango Mouse within the Chocolate Cups and Decoration:

  1. Fill a Piping bag with Mango Mousse and keep that aside.
  2. Peel Cupcake liners carefully from the Chocolate Cups.
  3. Place few chopped mangoes on the bottom of the Chocolate Cups and pipe each Chocolate Cup with Mango Mousse.
  4. 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.
  5. [url href=""]%Mango Mousse in Chocolate Cups Recipe[/url]


No added Sugar required in case of using Canned Mango Puree.
*If using Whipping Cream with added Sugar then no need to add Icing Sugar separately.

  • Category: Dessert
  • Cuisine: Indian
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