Mango Mousse with Gulukand
Recipe type: Indian
 
Ingredients
  • 2 cups half and half
  • 2 cups Mango puree (tin, sweetened. For fresh mangoes, see notes).
  • ½ cup cashews
  • ½ cup Gulukand
  • ½ tsp saffron strands
  • 2 tbs of mixed nuts for garnish
  • 1 pkg gelatin or agar agar (optional)
  • Sugar - adjust according to taste, if needed.
Instructions
  1. Soak the cashews in 1 cup of half and half for 30 minutes. Grind into a paste.
  2. Soak gelatin in hot water till dissolved or prepare agar agar by mixing it in hot water and boiling it. (Optional)
  3. Whip the rest of the half and half till it forms soft peaks.
  4. Add gelatin/agar agar (if using).
  5. Combine mango puree with whipped half and half and whip on low till it's all mixed.
  6. Add the cashew paste and blend.
  7. Now, add gulukand. Whip for 30 seconds.
  8. Check for sugar, and add if needed. (See notes).
  9. Transfer the mixture to a serving pot. Garnish with saffron strands, gulukand, nuts. You can also sprinkle castor sugar for decoration (use sparingly).
  10. Refrigerate for 4 hours and serve cold.
Notes:
  1. If you don't have tinned mangoes, puree 3-4 large, sweet mangoes. If the mango is fibrous, it's would be good to seive it. It should make two thick cups of puree.
  2. Add ¾ cup of sugar if the mango puree sweetend. Go by your taste buds when adding sugar. Gulukand is a sugar preserve so always add sugar at the end.
Recipe by The Lady 8 Home at https://www.thelady8home.com/mango-mousse-with-gulukand/