Vegan Mango Mousse
It was about 7-8 years ago I had Mango Mousse at a friend's home. I was so impressed that I immediately got the recipe and bought the ingredients and made it. Same day another friend stopped by and I offered her this new creation. This friend of mine is very much interested in trying out new vegetarian recipes but she did not eat mousse saying it has gelatin and gelatin is not a vegetarian. Later I started looking for a vegetarian/vegan jelling agent and it ended with Agar Agar Powder. Agar Agar powder is used as a jelling agent in Thai, Indonesian, Vietnamese cuisines. It is made from sea weed. Later I became vegan by choice and stopped using creme cheese or cool whip/whipping creme and started using silken tofu as a replacement. Here is the recipe that my 'non tofu loving' friends loved as well :)
1/2 pack silken soft tofu (about 5-6 oz preferably organic)
2-3 tbsp sugar (adjust according to your taste)
1/2 tsp cardamom powder
2-3 saffron threads
3 tbsp agar agar flakes
1/2 cup water
Peel and cut the mangoes into pieces throwing away the pit. Juice orange and lime. Place mango pieces, tofu, lime juice, orange juice, sugar, cardamom, saffron in a mixer jar and puree until smooth. Start heating water in a small vessel. Add agar agar flakes when water starts boiling. Let the water boil for 2 more minutes and add it to the pureed mixture. Mix it for another 2-3 minutes. and pour it in a nice shaped bowl. Place few mango slices as garnish and refrigerate the mold for at least 6-8 hours.
Run a wet knife around the mold when you are ready to serve. You can flip the mousse in a decorative dish and cut as you cut the cake. Or you can spoon the pieces. Garnish with mango slices before serving.