Mango Mousse sandwich | How to make Mango Mousse sandwich

By Sujata Hande-Parab  |  28th May 2017  |  
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  • Mango Mousse sandwich, How to make Mango Mousse sandwich
Mango Mousse sandwichby Sujata Hande-Parab
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About Mango Mousse sandwich Recipe

A light and fluffy fruit sandwich made with mousse. I have used mango here but any kind of other fruits can be used for the same.

Mango Mousse sandwich is one dish which makes its accompaniments tastier. With the right mix of flavours, Mango Mousse sandwich has always been everyone's favourite. This recipe by Sujata Hande-Parab is the perfect one to try at home for your family. The Mango Mousse sandwich recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mango Mousse sandwich is 25 minutes and the time taken for cooking is 35 minutes. This is recipe of Mango Mousse sandwich is perfect to serve 4 people. Mango Mousse sandwich is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mango Mousse sandwich. So do try it next time and share your experience of cooking Mango Mousse sandwich by commenting on this page below!

Mango Mousse sandwich

Ingredients to make Mango Mousse sandwich

  • For mango Mousse Amul whipping cream – 1/4th cup(chilled overnight and whipped).
  • mango puree- 1 cup
  • sugar - 1/4th cup
  • Powdered gelatin or agar agar - 1tsp
  • lemon juice - 1/2 lemon
  • water - 1 1/2 tbsp
  • For pumpkin Cookie - Butter - 1/2 cup room temperature
  • sugar - 1/2 cup + 1/4th cup
  • pumpkin puree - 1/2 cup
  • Vanilla Essence - 1/2 tsp
  • flour - 1 1/2 cup
  • cinnamon powder - 2tsp + 2tsp.
  • Baking powder
  • baking soda
  • salt a pinch
  • cloves - 4 nos
  • For Garnishing – sprinklers or chocolate shavings or tutti frutti

How to make Mango Mousse sandwich

  1. Mango mousse - Sprinkle the gelatin into the cold water and set aside.
  2. In a separate bowl, beat the whipping cream until soft peaks form and set the bowl aside. Make sure that cream is frozen overnight.
  3. Wash, cut and blend the mango cubes into puree. Strain through a fine metal sieve set over a bowl.
  4. Set a small saucepan medium to low heat and add the mango puree, lemon juice and sugar.
  5. Boil the same for 5-6 min until sugar is been dissolved.
  6. Add bloomed veg gelatin mixture into it and whisk well. Keep whisking the mixture to avoid any lumps.
  7. Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently or whip the mix.
  8. Refrigerate for about 2-4 hours.
  9. Pumpkin cookie - In a bowl beat the butter, sugar on medium speed 3-4 minutes. Add the pumpkin puree and vanilla beat at least for 2-3 mints.
  10. Add cinnamon powder, cloves powder. Mix well.
  11. In another bowl take flour, baking powder, baking soda and salt. Mix well.
  12. Add dry ingredients to the sugar butter mixture and beat on low until combined. Refrigerate it for at least 45 min - 1 hour.
  13. Preheat oven to 180° C prepare baking tray with parchment paper or dust with little flour.
  14. In a bowl take 1/4th cup sugar with 2 tsp cinnamon. Make a small ball out of cookie dough or scoop up level tablespoons then roll in cinnamon sugar mixture. Flatten the same with a spatula.
  15. Place on cookie sheets 3 inches apart and bake 14-15 minutes until golden brown.
  16. Remove cookies from oven and press a chocolate kiss or fill the center with any jam. Cool completely on wire racks.
  17. Assembling _ Place a scoop of mousse on the bottom cookie. Gently press a second cookie over it.
  18. Garnish it with sprinklers or chocolate shavings or tutti frutti.
  19. Freeze until ready to serve. The ice cream or mousse variations and sandwiches are best eaten the day they are made.

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