Layers of fresh no-bake mango mousse, homemade rabdi, and fresh mangoes – this no-bake dessert is the perfect addition to your dessert table. Easy, quick, and delicious.
Rabdi is one of my favorite South Asian desserts. If you don’t know, rabdi is a thick, milk-based dessert. It’s sweet, creamy, caramelised, and super delicious. It’s always my go-to dessert whenever I visit any Indian sweet shops.
During summer, sweet shops take it to the next level and make mango rabdi. It’s mixed with fresh mango puree, and the flavor is out of this world. That’s where the inspiration for this dessert came from.
I wanted to give it that traditional flavor and creaminess, so we have fresh mango mousse that’s no-bake and eggless, layered it with a homemade rabdi that’s sweet and creamy, and topped with fresh mangoes.
Both elements are super easy to make and can be made a day in advance, making them perfect for your dinner parties!
Let’s her into the details of the recipe.
PS: If yoy love mangoes, you will love these recipes!
Homemade Rabdi
Rabdi is super simple to make at home; all you need are 3 ingredients – water, milk powder, and sugar. It takes a little time to cook and thicken, but not much effort. You can also add some cardamom pods and saffron to make it more flavorful.
Here are the steps for making the homemade rabdi.
- In a heavy-bottomed saucepan, add water and cook on high heat until it starts boiling.
- Lower the heat, then add the cardamom pods and saffron (if using), and sugar. Then add the milk powder while mixing continuously to avoid lumps. Mix until it’s completely combined.
- Cook the mixture on medium-low heat, mixing it every few minutes so that the milk does not scald or burn at the bottom. Continue cooking until the milk reduces by half. This will take about 30 minutes.
- Make a cornstarch slurry with the remaining milk and add it to the mixture. Mix it until combined, then continue cooking on low heat until it thickens and caramelizes. The mixture should reduce to 1/4th of the original quantity. Mix it more often when it reduces further, as it may burn quickly.
- Take it off the heat and let it cool completely before using. Remove the cardamom pods.
No-bake Mango Mousse
The mango mousse is super creamy, doesn’t require any cooking, and is made with fresh mangoes, which makes it fresh and flavorful. The sweeter the mangoes, the more flavorful the mousse!
Here are the steps for making the mango mousse.
- In a small pan, add the cream, milk, and mango puree and mix until combined. Cook it on low heat for 2 minutes, until it almost starts boiling. Meanwhile, place the chopped white chocolate in a heat-proof bowl.
- Pour the hot cream mixture on top of the chocolate, let it sit for 2 minutes until the chocolate starts to melt, then whisk until the mixture is smooth. Set aside until cool.
- In another bowl, add the liquid whipping cream and whip it to medium peaks. Do not overwhip at this step, or the cream will split when you’re mixing it further.
- Pour the cooled chocolate mixture into the cream and fold it gently with a spatula until combined. Be careful not to knock the air out of the cream, or the mousse will be dense and not airy.
- To assemble, fill the mini cups with the mango mousse halfway, then add a layer of the rabdi, and top it with more mousse.
- Let the mousse cups chill in the fridge for 6-8 hours until set. Top with chopped fresh mangoes, and serve cold.
This is one of those desserts that will have everyone raving for days, but it’s simple to make, which is a win-win combination! If you love mangoes, this dessert will be your next favorite.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Mango Rabdi Mousse Cups
Equipment
- 8 Mini cups or one large dish
- Electric mixer with whisk attachment
- Saucepan
- Silicone spatula
Ingredients
Rabdi
- 1 liter water
- 4 cardamom pods optional
- 1/4 th tsp saffron optional
- 85 grams milk powder
- 125 grams white granulated sugar
- 7 grams cornflour
- 30 grams full-fat milk for cornflour slurry
Mango Mousse
- 70 ml liquid whipping cream
- 70 ml full-fat milk
- 100 ml fresh mango pulp
- 200 grams white chocolate
- 225 grams liquid whipping cream for whipping
- 200 grams fresh mangoes chopped
Instructions
Rabdi
- Start by bringing water to a boil in a heavy-bottomed pan over high heat. Once it reaches a rolling boil, reduce the flame.
- Add cardamom pods and saffron strands (if using), and sugar. Stir well, then gradually whisk in the milk powder, making sure there are no lumps and everything blends smoothly.
- Let the mixture simmer over medium-low heat, giving it a stir every few minutes to keep it from sticking or burning. Keep cooking until the milk thickens and reduces to about half its original volume – this will take roughly 30 minutes.
- Make a cornstarch slurry using the remaining milk and pour it into the pan. Stir well and continue cooking on low heat. The mixture will begin to thicken and deepen in flavor and color. Cook until it’s reduced to a quarter of its original amount. As it thickens further, stir more frequently to prevent scorching.
- Remove from heat, discard the cardamom pods, and let it cool down completely before using.
Mango Mousse
- In a saucepan, combine the cream, milk, and mango puree. Warm it gently over low heat for about 2 minutes, just until it’s on the verge of boiling.
- While that’s heating, place chopped white chocolate in a heatproof bowl. Pour the hot mango mixture over the chocolate and let it sit for 2 minutes so the chocolate softens. Then whisk until smooth and silky. Allow this to cool to room temperature.
- Meanwhile, whip the liquid cream in a separate bowl until soft to medium peaks form. Be cautious not to overwhip, or it may curdle when combined.
- Once the mango-chocolate mixture has cooled, gently fold it into the whipped cream using a spatula. Mix until fully incorporated, taking care to keep the texture airy and light.
- Spoon the mango mousse into small serving cups, filling them about halfway. Add a generous spoonful of the cooled rabdi, then top with more mousse.
- Refrigerate for 6-8 hours or until fully set. Just before serving, garnish with diced fresh mangoes and serve chilled.
Notes
- Use full-fat milk powder for richer rabdi: Skimmed milk powder won’t give you the same creamy, indulgent texture. For best results, stick to full-fat.
- Don’t rush the rabdi: The flavor and thickness come from slow cooking and reducing the milk. Stir regularly, especially as it thickens, to prevent burning.
- Saffron is optional but adds depth: A few strands of saffron elevate the rabdi with both flavor and color – worth including if you have it.
- Let everything cool completely before combining: Both the rabdi and the chocolate mixture should be at room temperature before layering or folding into the whipped cream. This prevents curdling or splitting.
- Gentle folding = light mousse: Avoid overmixing the whipped cream with the chocolate mixture. A light hand helps retain the mousse’s airy texture.
- Set overnight for best results: Although the mousse sets in 6-8 hours, chilling it overnight enhances the flavor and texture — perfect for make-ahead desserts.
- Customize the toppings: Fresh mangoes are a classic finish, but you can also add chopped pistachios, dried rose petals, or a drizzle of saffron syrup.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
