Eggless Mango Mousse Dessert | No Gelatine, No Bake, 4 Ingredients

Mango season = dessert season! This Eggless Mango Mousse is the easiest 4-ingredient dessert you can make without oven or gelatin. Made with fresh paneer, mango pulp, and agar, it sets into a creamy, melt-in-mouth dessert in just 4 hours. No eggs, no cream cheese needed. Kids love it, and it looks fancy in glasses too. Best part? You can use fresh, frozen, or tinned mango pulp.

Easy no-bake eggless mango mousse with paneer and agar. No gelatin, no eggs, sets in 4 hours. Perfect summer dessert recipe with fresh mango.

Eggless Mango Mousse Dessert | No Gelatine, No Bake, 4 Ingredients

Prep Time: 15 mins

Setting Time: 4-5 hours

Serves: 4-5 glasses

Ingredients:

- Fresh cream/Amul cream: 100 ml, chilled

- Paneer/Cottage cheese: 100 g, grated/finely crumbled

- Mango pulp: 200 g, fresh or frozen - 1 cup

- Condensed milk: 1/2 cup (200 g / 1/2 tin)

- Agar agar powder: 1 tsp (3 g)

- Water: 60 ml / 1/4 cup

- Mango essence: 1/8 tsp, optional

- Mango chunks: for garnish

Method:

1. Dissolve agar: Mix 1 tsp agar powder in 60ml water. Let it bloom 5 mins. Boil on low flame 1-2 mins till it dissolves completely. No granules. Keep aside.

2. Blend mango mix: In blender, add grated paneer, mango pulp, condensed milk, mango essence, and hot dissolved agar. Blend till smooth and creamy, 1 min.

3. Whip cream: Whip chilled fresh cream till soft peaks form. Don't overwhip or it will become butter.

4. Fold gently: Add whipped cream to mango-paneer mixture. Fold with spatula - cut and fold motion. Don't beat or mousse will deflate.

5. Set: Pour into glasses/cups. Tap to remove air bubbles. Refrigerate 4-5 hours or till set completely.

6. Garnish: Top with fresh mango cubes before serving.

Note: 

This is an eggless, no-bake, no-gelatine dessert. Uses agar as vegetarian gelling agent.

Notes & Tips: 

Paneer tip: Use fresh, soft paneer. Hard paneer = grainy texture. Grate it finely or blend longer.

Agar agar vs Gelatine: 1 tsp agar agar = 1 tbsp gelatine. 

Agar agar needs boiling to activate. If it doesn't boil, dessert won't set.

Mango choice: Alphonso/Hapus gives best colour + taste. If using sour mango, increase condensed milk to 3/4 cup.

Setting time: Agar agar sets faster than gelatin. 4 hours in fridge = perfect. Don't freeze or it becomes icy.

Whipping cream: Cream must be chilled + bowl must be chilled. Warm cream won't whip and mousse becomes runny.

No cream option: Skip whipping step. Just blend everything. Texture will be more like pudding, less mousse-y.