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Mango mousse, Mango dessert

Mango Mousse – A Light and Creamy Summer Dessert

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Mango mousse is a light, creamy dessert made by folding sweet mango puree into whipped cream—no gelatin or eggs needed. It's easy to prepare and perfect for summer, with a naturally fruity flavour and airy texture.
Course Dessert
Cuisine Indian
Prep Time 20 minutes
Refrigeration time 4 hours
Total Time 4 hours 20 minutes
Servings 3
Author sumisculinarynotes

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

Condensed milk is optional and only needed if your mangoes aren't sweet enough.
To maintain the right texture and consistency in mango mousse, use a 2:1 ratio of mango pulp to whipping cream. That means 2 parts mango pulp: 1 part whipping cream.
For extra mango flavour, use mango essence instead of vanilla.
The mousse keeps well in the fridge for 2–3 days.