This beautiful floral Rose Mocktail is made with 2 simple ingredients – rose syrup and lemonade. It’s a gorgeous pink non-alcoholic drink that is perfect for Valentine’s Day, baby showers, and other special occasions.
- Ingredients
- Other Rose flavoured recipes:
Every summer we make rose flavoured drinks as rose is known for its cooling properties. This Rose Sharbat with hibiscus and basil seeds is the ultimate summer cooler and looks fab too!
I wanted to make a super simple version for a garden party that I had coming up and luckily I always have a bottle of rose syrup in the cupboard. Adding in simple lemonade is such a quick and easy way to make this mocktail. It is sweet, just tart from the lemon and has a gorgeous blush colour.
I would suggest experimenting with how much rose syrup you like – I like my drinks pretty sweet but you may prefer the drink much lighter, therefore add less of the syrup.
This homemade rose mocktail is just like the rose lemonade that is available in UK stores but works out so much cheaper and you can customise the drink.
As soon as the sun is out, it also feels like the right time to break out the fruity mocktail recipes. This Watermelon Mocktail is such a good thirst quencher and this Mango Mocktail is a great way to round off a light dinner.
For the festive season, try this Non Alcoholic Mimosa Mocktail , elegant Pomegranate Mocktail or Cranberry Mocktail .
Ingredients
Rose syrup – it is pretty easy to purchase from supermarkets but if your local doesn’t have it, you can definitely find it online.
Alternatively – use rose water and add cranberry juice or pomegranate juice for colour. If you’re using a full sugar lemonade you do not need to add extra sugar unless you prefer your drink sweeter.
Lemonade – preferably full sugar for the sweetness and flavour but a no sugar options works too.
Alternatively – If you do not have lemonade, use sparkling water or club soda and fresh lemon juice.
Optional additions:
- Lychee juice
- Fresh muddled raspberries
- Elderflower cordial
- Ginger beer
Other Rose flavoured recipes:
Indian yogurt drink – Rose Lassi
Rose and Pistachio Puff Pastry Cream Cones
Eggless Turkish Delight Ice Cream (Chocolate and Rose Ice Cream)
Rose Harissa Paste
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Rose Mocktail
Ingredients
- 1 litre lemonade
- ⅓ cup rose syrup
- 1 cup ice cubes
- lemon slices optional
Instructions
- Pour rose syrup in a jug.
- Optionally add fresh lemon slices.
- Top with lemonade and ice cubes and stir to incorporate the syrup.
- Pour into individual serving glasses.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Rose Mocktail
Ingredients
- 1 litre lemonade
- ⅓ cup rose syrup
- 1 cup ice cubes
- lemon slices optional
Instructions
- Pour rose syrup in a jug.
- Optionally add fresh lemon slices.
- Top with lemonade and ice cubes and stir to incorporate the syrup.
- Pour into individual serving glasses.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This mouth-watering eggless mango mousse recipe is so refreshing! Made with just 2 ingredients , mango pulp and cream, this creamy mousse is sure to impress. You need just 5 minutes to prep this easy recipe .
Eggless, gelatine-free and gluten-free. Follow step by step photos and video recipe for the perfect summer dessert.
Mangoes are pureed to create a smooth and creamy base, while the cream provides the light airy consistency.
Optionally adding Indian spices such as saffron and cardamom make this an Indian Mango Mousse Recipe.
Traditional mousse is made with either whipped egg whites or gelatine as a setting agent or stabiliser. In this simple dessert, you can cheat that by using whipped cream.
It is like my 3 ingredient Eggless Chocolate Mousse , Peanut Butter Mousse , Eggless White Chocolate Mousse or Caramel Mousse which also uses whipped cream and powdered sugar.
Mangoes are integral to Indian cuisine and are used in both sweet and savoury dishes. I love Indian Mango desserts, some of my favourites include:
Mango Shrikhand – a creamy dessert made with yogurt, cream, mango puree.
Gelatine free Mango Panna Cotta – this creamy mango dessert is made from a simple handful of ingredients.
Mango Cheesecake – no bake
Ingredients and substitutes
Full measurements can be found in the recipe card below
Fresh mangoes – I bought plump mangoes and made fresh mango pulp at home.
Follow the instructions on How to make Mango Pulp which is made from fresh chopped mangoes.
You can also make mango pulp from frozen mango cubes using a food processor or blender
Optionally, use store-bought mango pulp such as Kesar Mango Puree or pulp from alphonso mangoes.
Note that different mangoes will lead to slight changes in colour of the finished product.
Cream – I have used heavy whipping cream (double cream) that is whipped to soft peaks. The whipped cream makes this an airy mango mousse.
To make the cream easier to whip, let it come close to room temperature before whipping.
Optional:
Sugar or sweetener – white or brown sugar can work but it releases moisture. A better alternative is powdered sugar or icing sugar (UK) as it contains corn starch which helps to stabilise the mousse.
Maple syrup or agave nectar
Condensed milk – mango mousse with condensed milk
Cardamom powder – use green cardamom powder
Add a dash of orange juice and/or orange zest for added flavour
Ginger juice or ginger crystals go great with mango
Vanilla extract
Use leftover ingredients along with some condensed milk to make Mango Kulfi or Mango Ice Cream.
Vegan Mango Mousse
This is an eggless mousse recipe but uses dairy cream.
Instead of dairy whipping cream, use a plant-based alternative that is capable of whipping.
You can try and skim off the coconut cream that sits on top of a tin of coconut milk also.
Serving Suggestions
Enjoy as a dessert after a meal.
You can serve individually in serving bowls, jars, small glasses or even shot glasses. You may want to use a piping bag or funnel to cleanly transfer the mousse.
Serve delicious mango mousse topped with extra fresh fruits or herbs such as mint. I like more fresh mango puree, extra fresh mango pieces or strawberries with mine!
Chocolate shavings also go great! I like white chocolate and mango but you can use milk or dark chocolate too.
Take the mousse out from the fridge just before serving, otherwise it will become runny at room temperature.
Storage
Mango Mousse is a great make ahead dessert. Just be sure that your cream is well in date and then it can keep in the fridge for 2-3 days.
Ensure to use an airtight container or wrap your serving glasses in cling wrap (plastic wrap).
You can use leftovers to make Mango Mousse Cake or stir into Mango Overnight Oats.
Stir into yogurt to make delicious Mango Lassi .
Other Mango Recipes
- MANGO, BADAM COCONUT LADOO
- MANGO KHEER | EASY MANGO RICE PUDDING
- SHAHI MANGO PANEER KHEER
- MANGO MOCKTAIL
- MANGO RASMALAI
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mango Mousse Recipe
Ingredients
- 2 cup Mango Pulp
- 1 cup Cream double cream or whipping cream
Instructions
- In a mixing bowl, add the cream. 1 cup Cream
- Whip using a wired whisk or electric beater at high speed until you see soft to stiff peaks.
- Do not over whisk as the cream will become grainy.
- Pour in the prepared mango puree and mix in well. 2 cup Mango Pulp
- You can use a rubber spatula or silicone spatula to mix or continue to use the electric mixer.
- Decant into serving jars.
- Set mousse in the fridge for a few hours or overnight.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in April 2023. This post has since been updated but the recipe remains the same.
