Farsi Puri is a traditional Diwali savoury snack recipe from Gujarati cuisine that is crispy and flaky.
This traditional Gujarati snack is made with 5 ingredients such as plain flour, semolina and basic spices.
It is the perfect and tasty teatime exclusive snack that melts-in-your-mouth with a hot cup of tea.
This papaya sambharo is a spicy stir fry made out of raw papaya and green chillies! It is a super quick recipe made with unripe grated papaya and a simple tempering of mustard seeds. Serve it with fafda and kadhi chutney.
Make the freshest kadhi chutney for fafda with homemade papaya no sambharo. Fafda is a much loved Gujarati snack recipe.
These eggless pistachio cupcakes are flavoured with cardamom and topped with a silky saffron buttercream frosting. The perfect bake for special occasions or the festive season.
This simple Eggless Bakery Style Honey Cake requires minimum effort but yields amazing results! A simple, delicious sponge cake that is perfect with a morning coffee, afternoon tea or for any happy occasion.
Pairs beautifully with a cup of Karak Chai.
Black Chickpea Hummus is a smooth dip made with black chickpeas instead of regular chickpeas. It has a nuttier and earthier flavour compared with regular hummus that you just have to try! Naturally vegan and gluten-free, it takes just 5 minutes to make.
This Black Chickpea Curry or Kala Chana nu Shaak is a Gujarati style curry. Black chickpeas are simmered in a sweet and tangy tomato tamarind gravy. Naturally vegan and gluten-free.
Paneer Kali Mirch is a creamy paneer curry that is flavoured with freshly cracked black pepper. The creamy gravy is a rich combination of cream, thick yogurt and cashew.
Khatta Mag is a green moong bean curry cooked in a spiced yogurt gravy. Prepare this delicious Gujarati dish for a quick mid week meal.
These Kesar Pista Coconut Ladoo are so easy to make at home with condensed milk. They have a divine melt in the mouth finish and are not dry. Perfect for Diwali, Navratri and other occasions.
You can easily make instant mawa at home using creamy ricotta and cream. Use in your favourite Indian recipes whether sweet or savoury.
You can also make mawa or khoya with milk powder.
Dodha Barfi (Doda Burfi) has a soft, grainy texture and is made with gently roasted mawa and a simple sugar syrup. Popular in Punjab, it's perfect for Indian festivals and special occasions. It's made with 3 main ingredients, plus cardamom powder and nuts for extra flavour.
You will love these other Indian Milk Sweets and Desserts.
Make homemade Chinese takeaway style Salt and Pepper Chips within minutes. Thick cut chips are tossed with crunchy vegetables and an irresistible five spice salt and pepper seasoning.
Naturally vegan and gluten-free.
These badam malai peda are flavoured with sticky sweet caramel. The perfect fusion dessert for special occasions and festivities.
You'll love these incredible Indian fusion dessert recipes.
Make a creamy and silky Strawberry Fool with the addition of rose. It is a sublime and delicious English summer dessert. My version is made with a creamy blend of Greek yogurt and double cream.
Amritsari Paneer Bhurji is a delicious paneer curry made in a thick onion tomato gravy and a special dhaba style masala.
Take the classic biscotti, flavour it with exotic mango pulp and make it vegan. Twice baked, it is just as crisp as the original recipe.
Tofu Bhurji or Indian style Tofu Scramble is a delicious breakfast recipe. Naturally vegan and gluten-free.
Tandoori Halloumi and Mushroom Skewers - a delightful fusion of smoky, spiced goodness perfect for BBQ season. Marinated in a rich blend of yogurt and aromatic spices, these skewers are grilled to perfection.
Make the best tikka at home with this homemade tandoori marinade or tandoori sauce recipe. Use this paste for paneer, veggies, tofu, chicken, burgers and even pizza!
This delicious nutty Pistachio Halwa is made with semolina, milk, sugar and crushed pistachios. It is an easy to make Indian dessert, perfect for a quick treat or as a delightful Diwali or Eid mithai.
In this Chili Tofu recipe, crispy tofu and chillies are tossed in a garlic chilli sauce. The recipe is a plant-based twist to my Indo-chinese chilli paneer recipe.
This eggless Mango Mousse is light, creamy and packed with the flavour of ripe mangoes. Made with just two ingredients - mango pulp and fresh cream, it's one of my favourite easy make-ahead desserts that's perfect for summer, parties and special occasions.
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Imagine the flavour of a ripe Indian mango folded into softly whipped cream. I'm reminded of the tropical Solero ice creams I loved growing up!
Light, creamy and full of sunshine, it's one of those party desserts I make that always disappears quickly!
Every summer our house fills with Indian mangoes. Some become a smooth mango lassi with pulp, some creamy mango shrikhand and others end up as mango ras. But when I need an effortless dessert that still feels special, this mango mousse is usually the first thing I make.
[feast_advanced_jump_to]It can't get any easier than this! Full quantities are in the recipe card below.
Mango pulp — I prefer making fresh mango pulp at home from ripe plump mangoes. Fresh Indian Alphonso or Kesar mangoes are equally delicious when they're in season. Alphonso is richer and more intensely flavoured; Kesar is slightly sweeter and more golden.
If you're using supermarket mangoes, choose ones with deep orange flesh and a rich, fragrant aroma. The better the mango, the better the mousse.
When I don't have fresh mangoes, I usually reach for Natco Alphonso or Kesar mango pulp because it's consistently sweet, deeply flavoured and available all year round.
I often use leftovers to make a quick mango mocktail.
Cream — Double cream (heavy whipping cream if you're in the US), whipped to medium soft peaks. I found that whipping chilled cream gives the lightest texture.
I usually spoon the mousse into individual glasses and top each one with fresh mango cubes and chopped fruit, a little extra mango pulp, and a small sprig of mint.
If I'm entertaining, I'll often add a swirl of whipped cardamom cream as well.
If you're putting together a summer dessert table, serve it alongside my Mexican fresas con crema.
This is one of those desserts that's actually better made in advance. I nearly always prepare it the day before serving and leave it to chill overnight.
The texture becomes even silkier, and all that's left to do is add the garnish before serving.
I recommend using fresh cream (double cream in UK or heavy whipping cream in US).
I've found ripe Alphonso and Kesar mangoes are naturally sweet enough. If I think the mango needs a little extra sweetness, I only add icing sugar.
The cream was probably overwhipped. Stop at soft peaks and fold the mango through gently.
Yes. I love eating it straight from the freezer after a few minutes on the worktop. It reminds me even more of a tropical ice cream.
I wanted this recipe to celebrate the flavour of mango, so I kept testing ways to simplify it rather than adding more ingredients.
All my dessert recipes on the blog are eggless, so I needed an ingredient that would still give that airy mousse like finish. I settled on fresh cream that's whipped as it worked perfectly in my eggless white chocolate mousse, 2 ingredient caramel mousse and this eggless peanut butter mousse.
I tested hung yoghurt, which works in my eggless chocolate mousse, but it softened the mango flavour and added an unnecessary step. Cream cheese produced a slight tang that I love in my no bake mango cheesecake, but not in this mousse. Condensed milk created a denser dessert that reminded me more of mango kulfi.
Both fresh Indian mangoes and good-quality Alphonso or Kesar mango pulp work beautifully.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe was first published in April 2023. This post has since been updated but the recipe remains the same.
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