Mango Mousse – A Light and Creamy Summer Dessert
Mango mousse is a soft, creamy dessert made with ripe mangoes and whipped cream. It is light, airy, and full of tropical flavour. This mousse is served chilled, making it a perfect treat for warm days. It does not need baking and is very easy to prepare at home.
This version is made without gelatin or eggs, so it is a great vegetarian-friendly dessert. It’s also a wonderful way to use fresh or frozen mangoes during mango season.
Why You’ll Love This Recipe
This mango mousse is not only delicious but also very quick to make. You only need a few simple ingredients: mango pulp, whipped cream, a bit of sugar, and lemon juice. The texture is silky and smooth, and the natural sweetness of mango makes it taste fresh and fruity.
It also looks beautiful when layered in a glass with mango puree on the sides or on top. You can serve it at dinner parties, festivals, or just as a light dessert after meals. Kids and adults alike enjoy this bright, creamy treat.
Chilled, creamy, and ready to serve — mango mousse perfection!
Ingredients That Make It Special
The main ingredient is, of course, ripe mangoes. Use sweet and non-fibrous varieties like Alphonso, Kesar, or Ataulfo for the best results. You can use either fresh mangoes or frozen/canned mango pulp, depending on the season.
Whipping cream gives the mousse its airy texture. When whipped to stiff peaks, it creates a light and fluffy base that blends beautifully with mango puree.
You can adjust the sweetness with icing sugar or add a tablespoon of condensed milk for extra richness. A splash of lemon juice helps to brighten the flavour. Vanilla or mango essence can be added for more aroma, but that’s optional.
No Gelatin Needed
Many mousse recipes use gelatin to help the dessert set. But in this recipe, there’s no need for it. The whipped cream is enough to give the mousse structure. Once chilled, it becomes firm yet soft and creamy. This makes it perfect for those who avoid gelatin or prefer a more natural dessert.
Great for Make-Ahead Desserts
One of the best things about mango mousse is that you can make it ahead of time. It stays fresh in the fridge for up to 2–3 days. This makes it a great option for hosting guests, preparing festival sweets, or simply enjoying something cool and fruity during hot summer days.
Mango mousse is proof that a simple recipe can be truly delightful. With just a few fresh ingredients and a little chilling time, you can enjoy a rich and fruity dessert that looks elegant in a glass. Whether you layer it with extra mango puree or top it with mango cubes and mint leaves, this mousse is sure to impress.
Discover delightful dessert recipes that are easy to make and impossible to resist!
Mango Mousse – A Light and Creamy Summer Dessert
Ingredients
- 310 g frozen or fresh mangoes (1½ cup) mango pulp
- 1 tsp lemon juice optional, helps brighten flavour
- 1 tbsp condensed milk optional – skip if mangoes are sweet enough
- ¾ cup (160ml) unsweetened whipping cream, 40 % fat
- 2-3 tbsps icing sugar adjust to taste
- ½ tsp vanilla essence or mango essence
For garnish (optional)
- Whipped cream or mango puree
- Mango cubes
- Mint leaves
Instructions
Make the Mango Puree:
- If using fresh mangoes, peel and chop them. I used 310g of frozen mangoes.
- Add 310g of frozen mango to a blender.
- Add 1 tsp lemon juice and 1 tbsp condensed milk (optional, for extra sweetness and richness).
- Blend until smooth. Set aside.
- Reserve 4 tablespoons of this puree and set aside for layering and decoration.
Whip the Cream:
- In a chilled mixing bowl, pour ¾ cup (160 ml) cold whipping cream.
- Using a hand or stand mixer, beat the cream on medium speed until it begins to thicken.
- Add 2- 3 tablespoons of icing sugar and ½ tsp vanilla or mango essence.
- Continue whipping until stiff peaks form (the cream should hold its shape when lifted).
Fold in the Mango Puree:
- Add the remaining mango puree (after reserving 4 tbsp) to the whipped cream in parts.
- Gently fold the mixture using a spatula. Do not whisk or beat—this helps keep the mousse airy and light.
Set and Chill:
- Drizzle about 1 teaspoon of the reserved mango puree along the inner sides of each serving glass using a spoon or squeeze bottle for a marbled effect.
- Spoon in a layer of mango mousse.
- Add 1 tablespoon of reserved mango puree over the mousse layer.
- Top with another layer of mango mousse.
- Smooth the top with a spoon or offset spatula.
- Cover the glasses and refrigerate for 3–4 hours, or until set.
Serve:
- Top with fresh mango cubes, whipped cream, mint leaves, or a drizzle of mango puree if desired.
- Serve chilled and enjoy!
Notes
Frequently Asked Questions
Yes! Canned mango pulp works well, especially if using varieties like Alphonso pulp, which is naturally sweet and smooth. Just taste it before adding sugar or condensed milk.
No, it’s optional. If your mangoes or pulp are already sweet, you can skip the condensed milk. It’s mainly used to add sweetness and a richer texture.
Yes! This recipe is completely gelatin-free. The mousse sets nicely thanks to the whipped cream, which holds its structure after chilling.
It keeps well for 2–3 days in the refrigerator. Cover the glasses or bowls to prevent them from drying out.
Yes, you can freeze it for 30–60 minutes before serving for a semi-frozen dessert. Avoid freezing for too long, as the texture may become icy.
Absolutely! It’s perfect for make-ahead desserts. Prepare and chill the mousse up to a day in advance.
Common reasons are
The whipping cream wasn’t beaten to stiff peaks.
You added warm mango puree to cold whipped cream.
The mousse wasn’t chilled long enough (minimum 3–4 hours recommended).
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