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 …
I h read and heard that two type of cream r there. one a light cream and other is hard creamy.
I never bought cream so for this which one cream i will buy. wt do i say to shop keeper? cream will be in pakd or which one i buy. plzzzzzzzzzzz guide me. thanx.
and yeah i live in lahore.
I am thinking for the sake of convenience you can also use whipped topping (in the freezer section of markets) instead of whipping up your own cream. I have had this at someones place and always wondered how they make it. Now i know.
is this whipping cream which is like a milky consistency, or whipped cream which is sweet and fluffy and intended for desserts, or table/coking creme which is a thick pasty consistency?
LadyBugs, this is Double Cream that is whipped till peaks form ... More or less similar to the sweet and fluffy cream used for desserts and cake decoration.
Guys, I feel this dessert doesnt come out as good with fresh mangoes .. so try to use thick mango puree instead ...
