Name: Mango Mousse sandwich recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: For Mango Mousse Amul whipping cream – 1/4th cup(chilled overnight and whipped).; Mango puree- 1 cup; Sugar - 1/4th cup; Powdered gelatin or agar agar - 1tsp; Lemon juice - 1/2 lemon; Water - 1 1/2 tbsp; For Pumpkin Cookie - Butter - 1/2 cup room temperature; Sugar - 1/2 cup + 1/4th cup; Pumpkin puree - 1/2 cup; Vanilla Essence - 1/2 tsp; Flour - 1 1/2 cup; Cinnamon powder - 2tsp + 2tsp.; Baking powder; Baking soda; Salt a pinch; Cloves - 4 nos; For Garnishing – sprinklers or chocolate shavings or tutti frutti

Ingredients Serving: 4

For Mango Mousse Amul whipping cream – 1/4th cup(chilled overnight and whipped).
Mango puree- 1 cup
Sugar - 1/4th cup
Powdered gelatin or agar agar - 1tsp
Lemon juice - 1/2 lemon
Water - 1 1/2 tbsp
For Pumpkin Cookie - Butter - 1/2 cup room temperature
Sugar - 1/2 cup + 1/4th cup
Pumpkin puree - 1/2 cup
Vanilla Essence - 1/2 tsp
Flour - 1 1/2 cup
Cinnamon powder - 2tsp + 2tsp.
Baking powder
Baking soda
Salt a pinch
Cloves - 4 nos
For Garnishing – sprinklers or chocolate shavings or tutti frutti

Instructions

Mango mousse - Sprinkle the gelatin into the cold water and set aside.
In a separate bowl, beat the whipping cream until soft peaks form and set the bowl aside. Make sure that cream is frozen overnight.
Wash, cut and blend the mango cubes into puree. Strain through a fine metal sieve set over a bowl.
Set a small saucepan medium to low heat and add the mango puree, lemon juice and sugar.
Boil the same for 5-6 min until sugar is been dissolved.
Add bloomed veg gelatin mixture into it and whisk well. Keep whisking the mixture to avoid any lumps.
Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently or whip the mix.
Refrigerate for about 2-4 hours.
Pumpkin cookie - In a bowl beat the butter, sugar on medium speed 3-4 minutes. Add the pumpkin puree and vanilla beat at least for 2-3 mints.
Add cinnamon powder, cloves powder. Mix well.
In another bowl take flour, baking powder, baking soda and salt. Mix well.
Add dry ingredients to the sugar butter mixture and beat on low until combined. Refrigerate it for at least 45 min - 1 hour.
Preheat oven to 180° C prepare baking tray with parchment paper or dust with little flour.
In a bowl take 1/4th cup sugar with 2 tsp cinnamon. Make a small ball out of cookie dough or scoop up level tablespoons then roll in cinnamon sugar mixture. Flatten the same with a spatula.
Place on cookie sheets 3 inches apart and bake 14-15 minutes until golden brown.
Remove cookies from oven and press a chocolate kiss or fill the center with any jam. Cool completely on wire racks.
Assembling _ Place a scoop of mousse on the bottom cookie. Gently press a second cookie over it.
Garnish it with sprinklers or chocolate shavings or tutti frutti.
Freeze until ready to serve. The ice cream or mousse variations and sandwiches are best eaten the day they are made.

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