Mango Mousse is a light and airy mousse made with the flavour of delicious tropical fresh mangoes.
This sweet and fluffy eggless mango mousse recipe is also an easy dessert that can be made ahead.
You can have this creamy mousse made in just 15 minutes, then all you have to do is wait for it to set in the fridge!
Table of Contents
Why you will love this mango mousse
- Looks super impressive, but is really easy!
- No eggs.
- A bright and creamy no-cook fruit based dessert with only 4 ingredients.
What you need to make mango mousse
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- pureed mango flesh (blended from fresh or frozen and defrosted mangoes)
- thickened cream - 35% milk fat with included thickeners
- powdered gelatine - this is what sets the mousse
- icing sugar (confectioners sugar/powdered sugar) - to taste depending on the sweetness of the mangoes
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make this mango mousse recipe
- Place 2 tablespoons of cold water into a small shallow bowl, then sprinkle gelatine over the surface of the water and allow to sit for a few minutes.
- Then sit this bowl inside a larger bowl.
- Pour boiling water into the larger bowl (without allowing any into the small bowl) to warm and dissolve the gelatine.
- Meanwhile, whip the cream to medium peaks (be careful not to overwhip).
- Using a spatula, gently fold mango puree into whipped cream, adding icing sugar if extra sweetness is needed.
- Gently whisk in gelatine mixture, then pour into serving glasses and refrigerate.
Want to save this recipe?
Email yourself a link to this page and come back later.
Top tips
- The cream needs to be really cold to whip properly.
- Be careful not to overwhip the thickened cream or it will take on a grainy texture.
- When you fold the mango pulp into the cream it needs to be done gently so you don't deflate the air bubbles that we just incorporated into the cream when we whipped it.
- This mango mousse is a set dessert, so you need to pour it into your serving dishes/glasses of choice before then placing it in the fridge to set.
Making ahead
This dessert can be made 1 to 2 days ahead and kept well covered in the refrigerator.
Yield and serving suggestions
- This recipe makes 3 cups of egg free mousse.
- I have topped this mousse with a little more chopped mangoes, along with a small sprinkle of desiccated coconut and a few sprigs of mint for garnish.
- Top with chunks of fresh mango and some chocolate shavings.
- Whip a little more cream to soft peaks and spoon on top to serve.
Frequently asked questions
For a cream based mousse, the light texture comes from the aeration (whipping) of the cream which creates air bubbles in the cream.
No.
Purely spelling - gelatin powder and gelatine powder are the same product. In the US it is commonly spelled gelatin (without the e), whereas in the UK and Australia it is spelled gelatine.
Other recipes you may enjoy
Mango Coulis - a quick sweet sauce that you can use to top all kinds of desserts. Only 3 ingredients and bursting with fresh mango flavour.
Mango Prawn (Shrimp) Salad - packed with fresh summer ingredients like prawns (shrimp), mango, and avocado then tossed with a lemon and garlic dressing.
Pomegranate and Lime Bars - tangy lime juice and zest plus coconut in a no-bake crushed biscuit base made using condensed milk, then topped with a pomegranate frosting.
Peanut Butter Mug Cake - the best idea when you want a single serve dessert for one. Cooked in the microwave, these mug cakes are made with chocolate chips, vanilla extract and plenty of peanut butter!
📖 Recipe
Mango Mousse (+ Video)
Ingredients
- 450 g mango puree/pulp (from fresh or frozen) from approximately 3 mangoes (plus extra for decoration)
- 250 ml thickened cream 35% milk fat with included thickeners
- 1 teaspoon powdered gelatine
- 1-2 tablespoon icing sugar (confectioners sugar/powdered sugar) as needed
Watch me make this recipe
Instructions
- Place 2 tablespoons of cold water into a small shallow bowl.
- Sprinkle gelatine over the surface of the water and allow to sit for 3 - 5 minutes. This allows the gelatine to "bloom" or rehydrate.1 teaspoon powdered gelatine
- Then sit the base of this bowl into a larger bowl then pour boiling water into the larger bowl to warm and dissolve the gelatine, whisking with a fork to blend out any lumps.
- Meanwhile, whip the cream to medium peaks with a hand-held mixer or a stand mixer (be careful not to overwhip).250 ml thickened cream
- Using a spatula, gently fold mango puree into whipped cream, adding icing sugar as needed.450 g mango puree/pulp (from fresh or frozen)
- Add icing sugar to taste.1-2 tablespoon icing sugar (confectioners sugar/powdered sugar)
- Gently stir in gelatine mixture, then pour mousse into serving glasses.
- Place in the fridge to chill for 2 hours to set. Serve cold.
Notes
- This recipe makes 3 cups of mousse.
- The cream needs to be really cold to whip properly.
- Be careful not to overwhip the thickened cream or it will take on a grainy texture.
- Gently fold the mango pulp into the cream. You don't want to deflate the air bubbles that we just incorporated into the cream when it was whipped.
- The variety and level of sweetness of the mangoes will change the amount of sugar you need to add to the mousse.
- As this is a set dessert, you need to pour it into your serving glasses/dishes of choice to then set in the fridge.
Want to save this recipe?
Email yourself a link to this page and come back later.
Easy mousse and great taste of mango.
Thanks Jo!