Just before the holidays, my colleague Usha got this delicious and mouth watering Mango Mousse pie for a team potluck. It was love at first sight for me :) and I couldn't keep my eyes off. It looks beautiful and just melts in your mouth.
Since I never tried any mousse recipe, I assumed it will be a time consuming process. Anyhow, I wanted to give it a try as the taste was so much worth the effort. When Usha sent me the recipe, I was so surprised at the short list of ingredients and how easy it is to put together. I made it thrice so far and every time it comes out great. This pie can be decorated with drizzle of melted chocolate or a dollop of whipped cream with fresh mango pieces or maraschino cherry.
After our New year's party at home, I made this mango pie to give it to our neighbor as a thanks for not complaining about the noise and he loved it. It makes a perfect gift for anyone.
What you need:
(makes one 8 inches pie)
(use dry ingredients measuring cups)
Unflavored gelatin - 2 Envelopes
Regular Cream cheese - 4 oz
Whipped cream - 1 cups
Mango pulp - 1 1/2 cups
sugar - 1/4 cup (add to your taste and also according to how sweet mango pulp is)
Hot water - 1 1/2 cups
2 Pre-baked 8 inches pie shells (I used the store bought ones with graham cracker crust)
Steps to follow:
Since I never tried any mousse recipe, I assumed it will be a time consuming process. Anyhow, I wanted to give it a try as the taste was so much worth the effort. When Usha sent me the recipe, I was so surprised at the short list of ingredients and how easy it is to put together. I made it thrice so far and every time it comes out great. This pie can be decorated with drizzle of melted chocolate or a dollop of whipped cream with fresh mango pieces or maraschino cherry.
After our New year's party at home, I made this mango pie to give it to our neighbor as a thanks for not complaining about the noise and he loved it. It makes a perfect gift for anyone.
What you need:
(makes one 8 inches pie)
(use dry ingredients measuring cups)
Unflavored gelatin - 2 Envelopes
Regular Cream cheese - 4 oz
Whipped cream - 1 cups
Mango pulp - 1 1/2 cups
sugar - 1/4 cup (add to your taste and also according to how sweet mango pulp is)
Hot water - 1 1/2 cups
2 Pre-baked 8 inches pie shells (I used the store bought ones with graham cracker crust)
Steps to follow:
- Dissolve gelatin in hot water
- Add the gelatin mixture into a blender along with cream cheese, whipped cream, mango pulp and sugar
- Blend until everything incorporate
- Pour the mixture into the pie shell
- Refrigerate the pie to set for at least 3-4 hrs. Best if set overnight
Instead of pie shell, this mousse mixture can also be poured into a glass dish to set and cut into desired shapes.
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