With just three ingredients, this easy mango mousse recipe is luscious yet, refreshingly creamy. This eggless dessert is easy to make from scratch with no cooking required. You can whip up a batch in just 10 minutes or make it the day before. It's pure tropical bliss in every spoonful!
What is Mango Mousse?
Mango Mousse is a luscious, silky-smooth dessert made from ripe mangoes and whipped cream. It's a delightful blend of the natural sweetness of mangoes and the creamy richness of whipped cream. This dessert is served chilled and is a great crowd pleaser as mango mousse is not often on the menu in restaurants.
Perfecting your Mango Mousse
In the realm of mousses, chocolate mousse often garners meticulous attention for its technique and flavor refinement. Surprisingly, mango mousse recipes tend to follow a simpler path, often just instructing you to fold pureed mango into whipped cream and call it a day. However, a truly exceptional mango mousse boasts an ethereal, light texture, accompanied by a bold and vibrant mango flavor. Here are some tips and tricks for creating the best mango mousse:
- Balance is Crucial: Achieving the perfect mango mousse requires a delicate balance between temperature, texture, and flavor.
- Whipped Cream to Mango Ratio: Maintain a 1-to-1 ratio of whipped cream and mango puree to achieve a creamy, luscious texture that lets the mango flavor shine.
- Whip with Care: Whip the cream to medium-soft peaks to avoid a grainy texture in your mousse.
- Chilling Matters: Chilling your mousse is pivotal; it elevates the mango flavors and blends them into a sweeter, harmonious dessert. For optimal flavor, make the mousse a day in advance.
- Structure with Gelatin: Add a touch of gelatin to maintain the mousse's structure and prevent deflation during chilling.
- Mango Quality Matters: Utilize the ripest, most aromatic mangoes available. If you have access to them, Alphonso mangoes reign supreme, imparting unparalleled richness in aroma, sweetness, and texture that elevates your mango mousse to a whole new level of deliciousness.
This simple recipe contains a handful of simple ingredients which are easily available from your local grocery store.
- Blended sweet ripe mangoes or mango pulp: These are the star ingredients, infusing the dessert with its signature tropical flavor. You can use either fresh mangoes or canned mango pulp (Kesar mango puree is a great choice) in this recipe. If you are using fresh mangoes, simple blend the mango is a blender. To make two cups of mango puree, you will need about 4 cups of chopped mango.
- Heavy cream: Heavy whipping cream plays a pivotal role in creating the mousse's creamy texture and richness.
- Unflavored gelatin powder: This eggless mango mousse recipe uses gelatin for setting the mousse and achieving that smooth, velvety consistency. You can also use agar agar powder in a 1:1 ratio as a replacement for gelatin.
- Hot water: Used to dissolve the gelatin and blend it seamlessly into the mixture.
- Powdered sugar (optional): This ingredient serves to add sweetness to the mousse, especially if the mangoes used are not naturally sweet enough. Instead of powdered sugar you can also use sweet, condensed milk. Non-neutral sweeteners like brown sugar and maple syrup may add additional flavors that will detract from the mango flavor.
See recipe card for full ingredient amounts.
Now, let's dive into the step-by-step process of making this creamy Mango Mousse:
Step One: Dissolve Gelatin and Add to Mango. Start by dissolving the unflavored gelatin powder in hot water. Stir until it's completely dissolved. Then, add this mixture to your mango puree and mix it well.
Step Two: Whip the Cream. In a separate bowl, whip the heavy cream with an electric mixer until it reaches medium peaks. Do not whip to stiff peaks as that could result in a grainy mousse. If you prefer your mousse sweeter, you can add a bit of powdered sugar while whipping the cream.
Step Three: Combine Mango and Cream. Gently fold the mango-gelatin mixture into the whipped cream with a rubber spatula in three batches. This ensures that the mousse is well incorporated and maintains its airy texture.
Step Four: Chill and Serve. Transfer your mango mousse mixture into serving glasses or bowls. Then, refrigerate them for about 2 hours or until they set nicely. If desired, garnish with cubed mango and coconut flakes before serving.
Quick Mango Mousse Option: If you plan to serve the mango mousse immediately, omit the first step with the gelatin. The gelatin allows for a make ahead option and provides additional structure to the mousse while it is chilled in the refrigerator.
Tips to Make the Best Mango Mousse
- Use Ripe Mangoes: For the best flavor, use sweet and ripe mangoes. They should be fragrant and slightly soft when gently pressed.
- Chill Your Equipment: Before whipping the cream, place your mixing bowl and beaters in the freezer for a few minutes. Cold equipment makes whipping cream easier.
- Fold Gently: When combining the mango-gelatin mixture and whipped cream, fold gently to maintain the mousse's light and airy texture.
- Variations: Get creative with your mango mousse by adding different garnishes and toppings. Try passion fruit, pineapple, or a drizzle of raspberry sauce for unique flavor twists.
- Make It Vegan: If you're looking for a vegan option, use coconut cream instead of heavy cream and agar-agar instead of gelatin.
- Adjust the Flavors: Making mango desserts can be a little tricky since this fruit is at its best only at the peak of its season. There is no shame in adjusting the flavors. If the mangoes are too sour, add some powdered sugar. Sometimes a squeeze of lime juice or lemon juice is all you need to brighten up and intensify the mango flavor.
- Use a piping bag: If spooning the mango mousse into your desired serving glass gets messy, use a piping bag.
A single serving of this quick Mango Mousse recipe has about 153 calories, 3.7g of fat, and 25.4g of carbohydrates. This recipe yields approximately eight servings. Please note that these values are approximate and may vary depending on your specific ingredients and portion sizes.
This recipe yields approximately six servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Storage and Freezer
Leftover mousse should be covered with plastic wrap and will keep in the fridge for 4-5 days.
You can also freeze this creamy dessert, and it will last in the freezer for up to 2 months. When ready to use again, do not attempt to heat it in any way. Transfer to the fridge to thaw. Consume within 24 hours.
How to serve mango mousse
Mango mousse is best served chilled than at room temperature. You can top it with a variety of other ingredients like ice cream, icing sugar, fresh berries, white chocolate, mango cubes, mint and dark chocolate shavings.
Here are a few variations of our easy Mango Mousse recipe to explore:
- Mango and Passion Fruit Mousse: Add a layer of passion fruit mousse on top of this delicious mango mousse for a delightful tropical twist.
- Mango and Raspberry Mousse: Layer your mango mousse with raspberry puree for a tangy contrast to the sweetness of the mango.
- Coconut Mango Mousse: Incorporate coconut milk into your airy mango mousse for a tropical, creamy flavor.
- Mango Mousse Cake: Transform your mango mousse into a cake by layering it between sponge cake layers and topping it with mango glaze.
Yes, you can substitute canned mango pulp for fresh mangoes. Just check to see if it is already sweetened before adding sugar. Remember that mango mousse gets sweeter during the chilling period.
Properly stored, mango mousse will last in the refrigerator for 4-5 days. The mango mousse should be sealed with cling wrap or stored in an airtight container.
To make mango pulp, first skin the mangoes then cut off the flesh of the mango away from the seed. Blend the mango in a food processor until smooth.
Easy Mango Mousse
For the mango mousse
- 2 cups mango pulp
- 2 cups heavy cream
- ½ packet unflavored gelatin powder 3-4 grams
- 2 Tablespoons hot water
- powdered sugar optional, to taste
- 18 raspberries
- 6 mint leaves
- Dissolve gelatin in hot water. Add to the mango puree and mix well.
- Whip heavy cream with an electric mixer until it forms medium soft peaks - about 3 minutes. If the mango puree is not sweet, add up powdered sugar to the heavy cream.
- Gently fold mango mixture into the whipped heavy cream in 3 batches.
- Transfer into serving glasses and chill in the fridge for 2 hours. Garnish and serve chilled.Note: If you serve the mango mousse immediately, omit the first step with the gelatin. The gelatin allows for a make ahead option and provides additional structure to the mousse while it is chilled in the refrigerator.
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