Heavenly No-Bake Mango Mousse Bars
🥭 Heavenly No-Bake Mango Mousse Bars
These creamy and refreshing Mango Mousse Bars are the perfect treat for summer! They are easy to make and feature a light, airy mango filling coated in smooth white chocolate.
📝 Ingredients (Based on Video Steps)
| Component | Approximate Ingredients (Quantities estimated based on visual ratios) |
| Mango Base | Diced Mango (1 cup or 2-3 small mangoes) |
| Liquid Sweetener (e.g., honey, maple syrup) | |
| Agar Agar Powder (Approx. 1 tsp) | |
| Mousse | Heavy Whipping Cream (1 cup) |
| Cooled Mango Base | |
| Coating & Decoration | White Chocolate Melts (for dipping) |
| Crushed Freeze-Dried Mangoes (for topping) |
🔪 Method
1. Prepare the Mango Base
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Puree Mango: Place the diced mango and a small amount of liquid sweetener (like honey) into a food processor or blender and blend until smooth puree forms.
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Cook Puree: Transfer the mango puree to a small pot and turn the heat to medium.
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Add Agar Agar: Add the agar agar powder to the puree and mix thoroughly.
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Sweeten: Add more honey or preferred sweetener and stir continuously until the mixture simmers and the agar is completely dissolved.
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Cool: Remove the pot from the heat and set the mango mixture aside to cool completely.
2. Make the Mousse
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Whip Cream: Place the heavy whipping cream in a bowl and whip using a stand mixer or hand mixer until stiff peaks form.
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Temper (Optional): Add a spoonful of the cooled mango puree to a small separate bowl and mix it together with a spoonful of the whipped cream to lighten the puree.
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Fold: Pour the tempered mango mixture (or the entire cooled puree) into the whipped cream. Gently fold them together with a spatula until a uniform, pale yellow mousse forms.
3. Mold and Freeze
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Pipe into Molds: Transfer the mango mousse mixture to a piping bag (or use a spoon) and pipe it into the popsicle/mousse bar molds, filling them about halfway.
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Insert Sticks: Insert the popsicle sticks into the center of the mousse.
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Fill and Smooth: Finish filling the molds to the top with the remaining mousse. Use a knife or spatula to scrape the excess and smooth the surface.
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Freeze: Freeze the bars overnight until they are completely solid.
4. Coat and Decorate
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Prepare Topping: Crush the freeze-dried mangoes into small pieces using a rolling pin or food processor.
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Unmold: Carefully pop the frozen mousse bars out of the silicone molds.
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Chocolate Coating: Melt the white chocolate (you may want to add a little coconut oil to thin it). Dip each frozen bar individually into the chocolate coating, letting the excess drip off.
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Decorate and Enjoy: Immediately sprinkle the crushed freeze-dried mangoes onto the chocolate coating before it sets. The cold bars will set the chocolate quickly. Serve and enjoy!
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