• Carolyn

Mango mousse & Kheer

Because why have just one, when you can have two?





Mango mousse


Pulp of 3 mangoes

1 packet gelatin

1 cup mango juice/ water


For the kheer


1/2 cup vermicelli

2 cups milk

1/2 cup condensed milk

1/4 tsp cardamom powder


Method


Mango Mousse

-Puree mangoes in a blender

-Add gelatin along with mango juice/water to a microwave safe bowl. Allow it to sit for 10 min. Stir well

- Microwave for 1 min. Stir well

- Add this to the mango puree and stir until well combined


Kheer


-Add milk to a heavy based pan and cook on a low flame until it begins to reduce

- Add the condensed milk and vermicelli and cook until it thickens

- Add cardamom powder and let it simmer for a few minutes


Presentation


To create the angled presentation, place the serving glasses in a muffin tray and your preferred angle. Carefully pour the mango mixture into the glasses and chill in the fridge for a minimum of 2 hours

Pour the cooled down kheer into the glasses along with the set mango mousse and chill for 30 minutes until serving


Garnish with chopped nuts



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