SIMPLE MANGO MOUSSE

25 MINS, PLUS 30 MINS SOAKING

SERVES 6

This is a simple egglessmousse recipe that I used to prepare at the Taj Mahal Hotel in Mumbai for vegetarians who do not eat eggs.

– 500ml whipping cream

– 2 heaped tbsp caster sugar

– 750ml mango pulp; 750ml tinned or fresh mangoes, peeled, chopped and and passed through a sieve

– 1 tbsp granulated sugar

– 1 tsp lime juice

– 1 tsp ground cardamom or ground cinnamon

– 2 tbsp or 3 sachets vegetarian gelatine powder (check the packet for instructions)

To decorate (optional) – Mango slices

– Lime zest

– Chocolate shavings

Place the cream in a deep bowl, sprinkle the caster sugar over the top, stir gently and refrigerate until ready to whip.

Blitz the mango pulp in a blender with the granulated sugar, lime juice and ground cardamom and taste for sweetness and flavour.

If using powdered gelatine, you must sprinkle the gelatine over 125ml water and leave it to rest. Do not stir! If using gelatine sheets, soak in a little cold water until they soften. Leave them both to soak for 30 minutes or so before heating and dissolving.

Very gently warm the gelatine until dissolved and mix well. Pour the gelatine into the mango mixture and blitz for a few seconds. Whip the cream to create peaks that will stand.

Pour a little mango pulp into the bottom of each glass or bowl. Pour a layer of cream on top, then layer gently with the mango pulp. Fill a piping bag with the remaining cream, pipe on top of the mango and chill until set.

Serve garnished with a few mango slices, some grated lime zest or a sprinkling of chocolate shavings, if you like.