Vermicelli Mango Mousse

Vermicelli Mango Mousse

Let's give the season's recipes a twist! Vermicelli, mango and mousse do sound like an unlikely trio, but they merge together to make a mouth-watering dessert, not to mention, the eye-catching looks!


2 cups thick vermicelli payasam (cooled)
l ½ cup milk
125g sugar
1tbsp custard powder
4tsp gelatin
1 cup mango pulp
250g whipping cream


Boil the milk and dissolve the sugar completely in it.
Remove a small quantity of the milk and dissolve the custard powder into it. Add this back into the milk.
Just before the milk begins to boil, remove it from the flame.
To this, add the gelatin and melt it well. Allow it to cool. Add the mango pulp and mix well.
Now, gently add the cream to it.
Fill one-thirds of a wine glass with this mousse mixture. Tilt it partially and allow it to set in the same position in the fridge.
After 15 minutes, remove it from the refrigerator and add the cold vermicelli into it.
Once again, place it in the refrigerator to set.
When it has cooled well, decorate and serve.

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