Mango mousse is one of my favorite treats and I have not managed to set a mango mousse that feels light and mousse like. Since I try to avoid dairy, I have been experimenting with vegan versions for a while using agar agar. Using too much agar agar makes the mousse feel like jello and not enough makes it too runny. I think in this recipe the combination of agar agar and chia seeds make it closer to a mousse like consistency. Some considerations to keep in mind:
Puffed grains are a great base for healthier rice crispy like treats. I have tried in vain to puff grains at home only to end up wasting half the grains by burning them in the pan.
Puffed grains (quinoa, millets, brown rice etc.) are readily available in super markets or online. In addition to using them to make these wonderful treats, they are great topping for puddings and custards.
Puffed grains can also be used as toppings for both sweet and savory treats:
Who doesn’t end of up with a large number of over ripe bananas occasionally (or in my case for the past three weeks)? I usually end up peeling them and freezing the bananas for use in smoothies. This week I made two different recipes of banana bread.
These two recipes are super easy when you have an abundance of ripe bananas on your countertop. The riper the fruit, the better your banana bread will taste. This recipe is very quick and can be made in a 9-inch square pan right in my Breville (Toaster oven) in 30 minutes.