Mango Mousse (Vegetarian)–no egg, no gelatin

Mango Mousse, the word makes me drool. And it makes it even more tempting is the way it is served in tiny cute glass serving ware. I searched for a few mousse recipes online and also got one from a friend.. Mixed all these and made a recipe of my own!!!

 

Ingredients
White Chocolate Chips - 1 cup
Fresh Cream (Milky Mist) - 1/2 cup
Mango Crush - 3 table spoons
Nutmeg Powder - A pinch
Powdered Sugar - 2 table spoons
Honey / Golden Syrup / Corn Syrup - 1 table spoon
Pectin - 1 table spoon
Pistachio - A few + some for garnish

Method
Chill the fresh cream and the whipping container for 30 minutes at least
Using double boiler method, melt chocolate along with mango crush, pectin and honey and allow it to cool to room temperature
Whip the cream and powdered sugar together until it forms peaks.
Slowly fold the cream into the chocolate mixture. Fold until fully incorporated
Transfer into the serving mousse molds and allow it to set in the fridge for 2 hours
Garnish with pistachio and serve chilled!!!
 

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