MANGO JELLY MOUSSE WITH CHOCOLATE…bidding a sweet farewell!
It was light, fresh & delicious. I was thrilled because it tasted really nice. Dressed it up with some bling, thanks to an idea I saw at Helen’s @ Tartlette, where she used beaten silver paper sheets to garnish. 
The good thing about this fruity delight is that it can me made in advance & can sit in the fridge for 2-3 days. I dare say it would taste great with passion fruit too…just a thought over the top of my head, since we don’t get passion fruit in India.
While on the fruit story, let me share with you pictures of an old man who comes by my door religiously every morning at 8am with a rickety old cart full of lovingly arranged fruit. He gets up at 3 every morning, goes to the wholesale bazaar (mandi) & picks up his fruit. Even though I get my fruit from my regular fruit & vegetable vendor, I always buy something from him. He’s here every single morning with a hope in his heart. How can I let him down? Take a look. I also took a picture of the rickety old broken scale he uses…everything goes for weights, even stones!! LOL!! 
And the next picture is of an old village lady who decided to join in with the photography blitz. She was just walking down the road selling stuff from the basket on her head. The list of stuff on sale was more than even Walmart would store under their roof!! It was hilarious…she was insistent that I just take a look at her wares. I didn’t as I was in a hurry, but I took some pictures nevertheless as she was very excited to be snapped.The poor fruit seller was not to happy man to lose his 5 minutes of fame to a lady who stole his thunder!!
Back to the recipe for Meeta…
Mango Jelly Mousse with Chocolate
Ingredients:
Mango pulp – of 5 mangoes / sieved
Chocolate ganache – 1/2 cup
Gelatin – 3 tsps
Cream – 100 ml
Powdered sugar – 1 tbsp
Slivered almonds & pistachios , beaten silver sheets
Method:
- Blend the mango chunks with an immersion blender & sieve for fibres.
- Put the gelatin in 1/4 cup of boiling water, mix well & let is sit for 2 minutes until dissolved.
- Put a tbsp of ganache into each wine glass & gently swirl around to spread.
- Whisk the gelatin well into the mango pulp.
- Put into the freezer for 5-10 minutes to set.
- Pour over mango pulp into each glass & chill for an hour for the mango pulp to set.
- Top each glass with a tsp of whipped cream & garnish with slivered almonds & pistachios.
- Top with some beaten silver paper (chandi ka vark) if desired.
- Chill until served.
A refreshing, light & elegant dessert!
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
23 Comments
Manggy
Gorgeous presentation! I’m sure you thought long and hard about the ganache climbing up the sides 😉
Gosh, fruit man does not look happy at all 🙁 I think it’s very sweet of you to buy something from him even if he’s not your regular fruit guy.
Nags
looks lovely D 🙂
Judy
What a lovely story! The photographs are marvelous, and, with the story, I feel like I’m right there with you. The dessert looks fabulous, too. Super!
Meeta
oh deeba! this is a wonderful post. i remember my nani woold never buy anything at the market – she always bought all her fruit and vegetables from the vendors that came to the street. she said it’s the least she can do to support them. this meant we always had several vendors coming to our street as word got around. lovely pictures! and a lovely dessert for the mingle. thanks for joining!
Ivy
What a lovely story, I also like taking pictures of street vendors and always buy something from them. Haven’t seen that kind of scales for ages now. Beautiful pictures and creative recipes.
Anonymous
Very nice dessert idea.
Btw, we do get passion fruit in India – Though I don’t know if they are available at shops, I know houses in Kerala and Bangalore that have Passion fruit vines 🙂
Pearlsofeast
Deeba, this truely sounds elegant dessert.Very nice pictures.Love the chandi varak and gorgeous plate that your mom has gifted you.
Purnima
Deeba, gorgeous dessert as ever! R u sure its just a tsp of whipped cream on top 😀 I can just keep looking at the beauty and artistic pic wt the lovely silver platter, its antiqueeeeeeeee n lovely pattern carved all over – hey the vendors too look happy to b shot! Tks for sharing this yummy dessert!
Jeanne
LOL – like Manggy, I spent a while contemplating how you got the chcolate to “climb”! Very clever and a stunning presentation. The highlight of the post for me though were the pictures of the fruit sellers – beautiful.
Cham
An elegant dessert Deeba 🙂
nadia
this is a dream- please no one wake me up only ot find out my dream takes place across the sea…
beautiful deeba..
i tell my nieces and nephews i am half mango and half iced mochas!
dwiana
Can’t pass by this post Debra. Love so much mango and chocolate ehhmm of course! I don’t mind eat them everyday:)
The fruits street seller just remind me with Indonesia. They are a hard worker and most the time look happy the way the are. I miss them terribly.
Bharti
Lovely post Deeba. The pictures bring back memories of being in India. It’s been a long time since I visited.
The dessert looks very pretty and how wonderful that you channelized your energy towards this! I’m working towards becoming a teacher and I just can’t deal with kidz when they reach 5th grade. I don’t know what I’ll do with my own!
Glass Slipper Cakery
Deeba- You pictures are absolutely stunning!! Love your dessert! I hope to stop by the fruit seller stand one day!!
noble pig
I just love, love your photos of the people. So beautiful and the food just as delectable. Thanks for sharing this with us!
A_and_N
I love mangoes. Why do you insist on torturing me?
Alexa
Deeba,
I love those pictures. The connection to your fruit seller is what makes the food we eat and feed our families so much more meaningful. What a beautiful, heartwarming post. And the recipe sounds elegant and delicious.
Dhanggit
oh Deeba what great post in homage to my favorite fruit! This dessert sounds delectable. I have never tried mixing mangoes and chocolate yet..this sounds fantastic!! I love all the photos you put here 🙂
Núria
Wow Deeba… I’m impressed! What a wonderful dessert!!!! I would love to try it, the mixture of ingredients really attract me 😀
Sireesha
Awesome presentation…..I am drooling now.
A_and_N
OK This is A. I’ll comment even thought N has already done that 🙂
Obviously there is no use talking about the mousse 😛 because it looks fantastic like everything else you make.
But I must say that it appears that you’ve been bitten by the photography bug big time! Lovely pics.
And did you find a magnet or something underneath that balance? Just kidding!
Mike of Mike's Table
I love mangoes and am jealous of the much better mangoes you get on your side of the world. I absolutely love how you presented this mousse. The chocolate was a very stylish touch.
Also, those people photos made me smile
Dhana
I just got a lot of mango pulp..now I know what to make with it!! Great recipe…