Mango mousse with cream made using aquafaba

Name: Mango mousse with cream made using aquafaba
Cuisine: Indian
Ingredients: For making aqua faba; 300 gms chickpeas soaked in water overnight; 175 gms castor sugar; For mango mousse; 1 cup Mango pulp; 1 tsp Vanilla essence

Jayshree Patnaik @cook_13308628

#mangomango
#giveaway

Jayshree Patnaik @cook_13308628

#mangomango
#giveaway

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Ingredients

For making aqua faba
300 gmschickpeas soaked in water overnight
175 gmscastor sugar
For mango mousse
1 cupMango pulp
1 tspVanilla essence

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Steps

1

Boil the soaked chick peas in pressure cooker until 8 whistles. Reduce the flame, continue boiling it for another 20 minutes. Let it cool down for couple of hours. Strain it.
2

The liquid which you get after straining it, is called aquafaba. Let the liquid stand for some more time in the refrigerator. Later you can see a thick light brown slimy textured liquid.
3

Use 6 tbsp of the liquid and store the rest in fridge. Add castor sugar and start whipping it. The process takes around 20 to 25 minutes. Note:if you can't extract a thick aquafaba, it won't whip.
4

Mix the mango pulp and vanilla essence. Fold it.