Name: Vegan mango mousse cup cake recipe by litushree Pradhan at BetterButter
Prep time: 150 min
Cook time: 20 min
Total time: 170 min
Yield: 4
Ingredients: For the crust- 1 cup regular oats; 1/2 cup seedless Dates; 1/2 cup crushed and roasted peanuts; 1/4cup ground hazel nuts; 2tbsp jaggrey; 1 pinch of salt; 2 cup Mango pulp; 2 cup whipped cream; 1 cup white chocolate ganche; Chopped Pistachios for Garnishing

ABOUT Vegan mango mousse cup cake RECIPE

This dish was from my experiment basket....!. The crust is of oats,dates,jaggery,peanuts and hazelnut.And add on to this the mousse if gelatin free.

Ingredients Serving: 4

For the crust- 1 cup regular oats
1/2 cup seedless Dates
1/2 cup crushed and roasted peanuts
1/4cup ground hazel nuts
2tbsp jaggrey
1 pinch of salt
2 cup Mango pulp
2 cup whipped cream
1 cup white chocolate ganche
Chopped Pistachios for Garnishing

Instructions

For crust-Roast oats in microwave for 1 to 2 mins and let it cool.
In blender add dates and grind to paste.
In a mixing bowl add oats, crushed peanut's, ground hazelnut and dates paste.
In a frying pan add jaggery and melt down.
Pour the molten jaggery to the mixing bowl and mix and combine together evenly.
And now fill the mixture to the cup cakes moulds till half portion and refrigerate.
Now cook the nango pulp in a frying pan ,till it's thickens and off the gas. Keep aside to cool.
Now fold the white chocolate ganche to whipped cream properly.
Now fold the cooked mango pulp in the above mixture and fill the rest of portion of cup cakes and refrigerate for 1 hour atleast to set.
Slowly and carefully de mould the cup cakes and serve.

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