Recipes

🥭 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 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. Cook Puree: Transfer the mango puree to a small pot and turn the heat to medium. Add Agar Agar: Add the agar agar powder to the puree and mix thoroughly. Sweeten: Add more honey or preferred sweetener and stir continuously until the mixture simmers and the agar is completely dissolved. Cool: Remove the pot from the heat and set the mango mixture aside to cool completely. 2. Make the Mousse Whip Cream: Place the heavy whipping cream in a bowl and whip using a stand mixer or hand mixer until stiff peaks form. 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. 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 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. Insert Sticks: Insert the popsicle sticks into the center of the mousse. 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. Freeze: Freeze the bars overnight until they are completely solid. 4. Coat and Decorate Prepare Topping: Crush the freeze-dried mangoes into small pieces using a rolling pin or food processor. Unmold: Carefully pop the frozen mousse bars out of the silicone molds. 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. 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! #MangoMousseBars #NoBakeDessert #HomemadePopsicles #WhiteChocolateCoating #SummerTreats #VeganGelatin #AgarAgar #TropicalDessert #EasyDessert