Fresh mango eggless Mousse

The spring is here, the sun is shining and the best produce abounds. This is the right time to take advantage of all the seasonal fruits,especially mango,sweet, juicy , ripe and delicious. This recipe takes advantage of using the ripest mangoes, so please do not use hard,not fully ripened mangoes as the mousse will reflect in taste. I love this simply serve in cocktail glasses with some fruit on the bottom and some on top as a garnish. It is best to allow the mousse to set up to 24 hours refrigerated or at least 4, any less and it will not set perfectly.

Photograph by Rahul mahtani

3 large ripe juicy mangoes

2 cups heavy whipping cream,whipped stiff

1/4 cup to 1/2 cup condensed milk ( depending on sweetness desired )

1 packet vegan lemon jello OR agar agar dissolved in 2 cups water plus 2 tbsp freshly squeezed lemon juice

Prepare jello as per manufactures instructions and set aside.

Peel the mangoes . Place the flesh of 2 mangoes in a food processor fitted with a metal blade. Slice and dice the last one, set it aside.

Pulse the mangoes in the food processor,do not make a paste. Pour in the condensed milk, the heavy whipped cream and the cooled vegan jello. Pulse a few times to combine .Taste for sweetness, adding more condensed milk as needed.

In a decorative glass place some of the diced mango fruit and top with mousse, top off with more fruit .

Refrigerate overnight or at least 4 hours . Serve.