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Mango Lassi Mousse

Mango Lassi Mousse Cups

Inspired by a classic summer drink, these no-bake mango lassi mousse cups are super luscious and creamy, made with a white chocolate and yoghurt base, with flavors of mango and cardamom.
Servings 4 cups
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
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Equipment

  • Hand whisk
  • Saucepan
  • silicon spatula
  • Electric mixer with whisk attachment

Ingredients
  

  • 200 grams white chocolate
  • 70 ml liquid whipping cream
  • 100 gs Greek yoghurt
  • 120 ml mango puree
  • 1.5 tsp cardamom powder
  • 1/4th tsp salt
  • 220 ml liquid whipping cream for whipping
  • 20 grams extra mango puree for topping
  • Whipped cream for topping
  • Finely chopped pistachios and almonds for topping

Instructions
 

  • Place the chocolate in a heat-proof bowl
    200 grams white chocolate
  • Add the yoghurt, whipping cream, mango pulp, cardamom powder, and salt to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture.
    Pro tip: If the mangoes are not as yellow as you'd like, add a few drops of yellow food coloring at this step.
    70 ml liquid whipping cream, 100 gs Greek yoghurt, 120 ml mango puree, 1.5 tsp cardamom powder, 1/4th tsp salt
  • In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks. Do not overmix at this step or the cream will split during the next mixing step.
    220 ml liquid whipping cream
  • Once the milk mixture reaches room temperature, gradually pour it into the whipped cream while folding it gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy.
  • Pour the mousse into your chosen cups, then place a few dollops of fresh mango pulp on top of the mousse and swirl it in. Chill for at least 6 hours or overnight until fully set.
    20 grams extra mango puree
  • Top with whipped cream and chopped nuts and serve cold.
    Whipped cream, Finely chopped pistachios and almonds

Notes

Make Ahead:
This dessert can be made the night before. I recommend serving it within 24 hours.
Storage:
The mousse can be stored in the fridge for up to 3 days. Make sure to cover with cling film. 
 
Course: Dessert
Keyword: mango, mango lassi, mango lassi mousse, mango mousse