Easy 3 ingredient chikoo fruit mousse recipe (sapodilla recipe)
I love making this creamy dreamy chikoo fruit mousse recipe (sapodilla recipe) when I’m craving chikoo ice cream but don’t want to spend the time waiting for it to be ready to devour! T
I’ve talked about my love for chikoo before when I posted my Chikoo Cheesecake with Toasted Coconut Cardamom Parle-G crust and Chikoo Milkshake.
Chikoo, a fruit also known as sapodilla or sapota, is something I ate every time I took trips to India growing up. It’s a flavor that just hits home for me. So I love finding new ways to make it. I make it often as chikoo ice cream. I don’t have that recipe up yet but I think this is a great quick substitute when that craving hits because it is airy and light, reminiscent of ice cream.
Only 3 ingredients needed for chikoo fruit mousse recipe (sapodilla recipe):
- Chikoo: use fresh, canned or frozen. In the US, it can be tough to come by fresh so I used frozen Deep chikoo. Many Indian grocery stores carry other brands of frozen chikoo too. Deep comes in 12oz size, so I bought two bags for this recipe. There will be some leftover. You can use the extra slices to garnish if you’d like.
- Heavy whipping cream: Make sure this is kept cold in the back of the fridge until ready to use (Note: if looking for dairy free version you can whip coconut cream instead. Make sure in fridge atleast 24 hours prior to whipping)
What else do you need?
- A mixer – I used a KitchenAid to whip up the heavy cream. You can use a hand mixer as well. Note: I keep the whisk in the freezer for about half hour before whipping up the heavy cream. If you have room in your fridge you can put the bowl you will be using to make whip cream in the fridge too in order to help the process
- Blender/food processor to puree the chikoo/sapodilla
- Serving glasses
Looking For Other Indian Fusion Dishes?
Chikoo Cheesecake with Toasted Coconut Cardamom Parle-G Crust
Cheddar Jalapeno Samosas (Baked, Puff Pastry)
Chikoo Fruit Mousse – Sapodilla Recipe
- cold bowl
- cold whisk
- serving glasses
- 18 oz chikoo I used frozen chikoo Deep brand
- 8 oz heavy whipping cream can substitue coconut cream for dairy free version
- 1 cup sugar
- pistachios optional, garnish
- whipped cream optional, garnish
- Puree chikoo 12 oz with sugar and set aside. Puree other 6 oz and keep in separate bowl.
- Whip heavy cream on low-medium until stiff peaks form, about 5-6 minutes
- Gently fold in 12 oz chikoo puree into heavy cream. Whip slow about 30 seconds, or briefly longer until mixed into mousse.
- Use remaining 6 oz chikoo puree and layer on bottom of serving glasses.
- Gently layer the mousse on top and refrigerate atleast 1 hour and preferably until ready to serve to give it time to set. Great make ahead dessert.
- Optionally garnish with pistachios and whipped cream dollops