Mango Mousse (eggless)

This recipe was on my to do list for such a long time. Finally I got to try it. It was really good and thick but it doesnt have that egg mousse consistency (if you know what I mean). Also, this recipe doesn't contan gelatin or agar agar.

 But when you try, whisk the fresh cream till soft peak consistency and then fold in with the cubed mango. But be careful when u beat the fresh cream coz at first it will become liquid then it reaches soft peaks and then look out----- past the soft peak stage, it will turn buttery- the fat will separate. So stop immediately when the soft peak stage is reached.

Mango puree: 4 cups

Sugar syrup: 1/2 cup

Amul cream: 1 cup

Thick curd: 2 cups

Mango cubed: of 1 fruit

Prepare sugar syrup by dissolving half cup sugar with half cup water and heating it on medium flame for about 3 minutes.

Take the mango purée, cream, curd and sugar syrup in a bowl and blend it with your cake mixer. Not too much.
What you can do is, do not add cream at this stage when u blend it. Whisk the cream till soft peak stage and then fold in to the blended mix. Be very careful coz past the soft peak stage, the fat will separate from the cream.

Mix in the cubed mangoes and pour in to a serving bowl or individual bowls and refrigerate till set.