Eggless mango mousse recipe

Surely when you hear about Mousse, you imagine a difficult and very caloric dessert, would you believe me if I tell you that it is not? Today in recipes we choose for you an exquisite, very light and is done in “a two per three”: MOUSSE Mango without egg. Sweetly lightly! This dessert is perfect for those who want to maintain the shape without giving up sweetness, for all those people with healthy diets and of course, for the allergic to the egg. If you are vegan you can replace the grenetina with agar agar, the Greek yogurt for vegetable yogurt and the cows milk with vegetable milk. If you do not get low fat in fat you can use the whole life of a lifetime but remember, the calories will increase a bit. This dessert is high in proteins and has only 206 calories per portion unlike the traditional mousse with egg that contains 270 calories. Anything else to say?

Ingredients to make mango mousse without egg:

1. First of all, moisturizes the jelly jelly. It is important to perform this step first, thus the hydration time will be greater, which will enhance its gelifying qualities. I recommend placing the gelatin in a wide container, it will be more effective for this process because the mixture will hydrate evenly. That said … Lets go to the mess! First add the water (at room temperature) in a wide container, step followed by the jelly in the form of rain, thus avoid lumps. Mix with a fork until completely dissolved. After a while (at least 4 minutes), the jelly will look like a piece of silicone, that will mean that …! It was perfectly hydrated, usually an envelope of Grenetina contains approximately 7 grams that are equivalent to a tablespoon. While 1 gelatin leaf equals 2 grams of Grenetina powder, approximately.

Trick: A broad container, dissolve the mixture and a long break, guarantee a perfect hydration of the grenetina.

2. Wash and cut the handle rudely. Then, deposit the piece inside the blender and crush very well. Pass the pulp obtained by a strainer. Discard the chopper and reserve the juice. Next, the mixture returns to the blender and adds the yogurt. It processes even a homogeneous consistency.

3. Already at this point, you need to finish the hydration process of the flavorless gelatin. Prepare a water bath to dissolve the grenetina.

Trick: The water bath avoids the excess heat that reduces the gelifying qualities of the flavorless gelatin.

4. Mix the gelatin with warm milk.

Trick: milk must be warm, thus the jelly will be easily integrated.

5. Liquefy the milk (milk and gelatin) next to the mango strain (mango and yogurt). Mix until a mousse consistency. A mousse has a consistency similar to a flan but more spongy.

6. Pour the mango mousse with jelly inside the packaging of your preference: dessert glasses, a shape with shape, a long glass, a beautiful cup, etc. After spending at least 2 or 3 hours refrigerated, you can even unmold this dessert if you feel like it.

7. What delight! Refreshing, very spongy, subtly sweet and … without egg! Result? A much lighter dessert without regrets You can repeat! To decorate this wonderful culinary creation, you can use peppermint or mint. Nobody can resist! You are invited to savor this egg -free maus and live your own culinary experience. How would you present it? Ah, I see many photos in the future! Also look at this chocolate mousse without egg or this chocolate mousse without egg or cream if you are interested in other flavors.