Re: Recipe of the week - Mango Mousse
Dosa, how could you go wrong with this one 
perhaps the mangoes were too watery? did you measure them? normally for one packet of jelly they ask for two glasses water .. instead of water we use two glasses of mango pulp or fresh mangoes for this recipe…
If the cream wasnt thickened enough , then again it wouldnt work , so you need to get the cream to the soft peak forming level …
Did you add the cream right when the mixture was really hot? if yes , then that kills the cream’s texture … you have to wait at least 20 minutes and then add cream into it ..
Even then , the mixture does look like a cake batter , even looks thinner then that … but dont worry , keep it in the fridge in a bowl or mold you are using … slowly the jelly will take shape and the cream will stiffen up and that will give your mousse a perfect shape ..
If you are using fresh mango, then the texture wont be fluffy … coz there is so much fibre in that pulp and it has weight … so the end texture you will get is that of soft icecream … now try it again …