This light and creamy mango mousse is the perfect way to sweeten your day! Made with fresh, pureed mangoes and topped with delicious chantilly cream, it will satisfy your sweet tooth without weighing you down. Enjoy it on its own with a bowl of ice cream, or add it to your favorite cakes and pies for a fruity treat you won't forget!
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📖 What are the different types of mousse?
Mousse is a light and delicious dessert that comes in a variety of flavors, from sweet to savory. Popular mousse flavors include fruity flavors such as mangoes, strawberries, raspberries, and passionfruit, and sweet flavors such as chocolate, vanilla, coffee, or caramel.
While all mousses have the same light and airy texture, there are different methods for making them. Some mousses are made with egg white, egg yolk, heavy cream, and a base flavor. Others are made with heavy cream and gelatin, cream only, or a combination of yogurt, cream, and gelatin. The method and ingredients used vary depending on the thickness of the main ingredient; however, there is no right or wrong way to make it!
🌟 Why this is the best recipe
- No fancy equipment necessary - You do not need any fancy equipment to make this recipe. You likely already have everything you need at home.
- It is easy to make - This eggless mango mousse is super easy and comes together in a few steps. You can also find all of the mango mousse ingredients in your local grocery store, but I have included a few substitutes you can use if you cannot find or access them!
- It is simple yet beautiful - These no-bake mango mousse dessert cups are not only easy to make, but they are also very pretty! They are bright and summery and decorated with chantilly cream, herbs, and fruits, making them perfect for an elegant dessert table or special occasion.
- It is the most delicious - This is a melt-in-your-mouth mango mousse made with fresh, high-quality ingredients and just the right balance of sweetness and fruity flavor. You won't be able to resist a second serving!
- It is versatile - This recipe of mango mousse is incredibly easy to customize with different flavors and toppings. See the Flavor Variations and Substitutions section for more tips!
📝 Ingredient notes
For the Mango Mousse:
Pureed Mango - I prefer to use fresh mangoes for the best flavor and to reduce the overall preparation time. However, you can also use frozen mangoes or canned mango pulp. Be sure to measure the mangoes after you puree them to ensure you have the correct amount.
Powdered Sugar - The overall amount you use depends on the sweetness of the mangos. You may need to use more or less. Always sift the powdered sugar first to eliminate any potential lumps. If you do not have powdered sugar, you can try one of these powdered sugar substitutes.
Lemon Juice - Lemon juice helps bring out the flavor of the mangos, as well as gives the mousse stability. Please do not skip it! Fresh lemon juice is best, but you can also use lime juice or one of these lemon juice substitutes.
Gelatin Powder - Gelatin acts as a thickening agent for the mousse. I use powder in this recipe, but you can also use gelatin sheets. Vegetarians should use vegetarian gelatin instead. See my gelatin guide to learn more about the different gelatin substitutes and how to use them in baking.
Heavy Cream - Heavy cream (also known as heavy whipping cream) makes the mousse extra smooth and creamy. To achieve the right consistency, the heavy cream should have at least 36% fat. It also needs to be very cold before you use it.
For the decoration:
Mangos - Fresh mangos work best for decorating the top.
Fresh Herbs - I like to use fresh mint, but you can also try it with fresh basil or cilantro, which pair wonderfully with mango!
Chantilly Cream - My delicious chantilly cream adds the perfect finishing touch.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.
👩🍳 How to make Mango Mousse
Making Mango Mousse:
- Start by cleaning the mangoes. Once clean, use a blender to puree the mango. Afterward, measure the puree in a bowl to ensure you have the correct amount.
- Next, mix the freshly squeezed lemon juice and the sifted powdered sugar with the puree. Once thoroughly mixed, taste and add more powdered sugar if necessary.
- The next step is to bloom the gelatin powder. To do so, sprinkle the powder over two tablespoons of cold water and let it sit for approximately three minutes until the texture becomes thick and jiggly.
- Gently heat the mixture in the microwave until hot, but do not let it reach a boil. Once the mixture has turned into a liquid and cooled, mix it into the mango puree. The fruit puree should be neither hot nor cold when stirring in the gelatin.
- Immediately whip up the cold heavy cream with an electric hand mixer. Whip it only until it reaches early stiff peaks. Overwhipping to soft peaks may cause the cream to become too hard and difficult to fold into the mango puree, or it may break and curdle.
- Gently fold the whipped heavy cream into the mango puree and gelatin mixture.
- Divide the mango cream into four cups using a spoon or piping bag. Place in the fridge to set for six hours.
- Once the mango mousse is set, prepare whipped chantilly cream using my easy chantilly cream recipe.
- To serve mango mousse, top it with the prepared chantilly cream, fresh mango slices, and the fresh herbs you choose.
💡 Top Tip: Always use a rubber spatula when folding the fruit mixture with the heavy cream. You want to fold the cream gently but also thoroughly into the fruit mixture to achieve the best texture.
❄️ Storage and Freezing
Cover the mousse tightly with plastic wrap and store it in the refrigerator for up to two days. Do not freeze it, as this will significantly change its texture.
📚 Flavor Variations and Substitutions
One of the best things about this easy mango mousse recipe is its versatility! Below are a few different ways you can customize your mousse to your liking:
With different fruits - Swap out the mango for other fresh fruits, as I do in my strawberry mousse and raspberry mousse recipes. You can also mix and match different fruits.
With a compote layer - Instead of the chantilly cream, mangoes, and fresh herbs, you can add a delicious compote layer to the top (after it has set) or the base of the mousse. Try it with my fruity strawberry compote!
With different toppings - Instead of sliced mangoes, try it with blueberries, raspberries, sliced strawberries, chopped nuts, or sliced pistachios! You can also drizzle it with honey or chocolate.
You can also use this mango mousse to make mango mousse cakes!
🎓 Expert tips
- If using frozen mangoes, let the fruit come to room temperature before pureeing it. Then, reduce the puree by cooking it over medium heat for 10 minutes or until some of the water evaporates and the puree thickens.
- Adjust the amount of powdered sugar based on the sweetness of the mango. If the mango is sweet enough, you can omit the sugar altogether!
- Let the mousse set for at least six hours for the best results and consistency. Never skip the waiting time.
- Always keep the mousse refrigerated and serve cold.
🥣 Equipment Notes
A digital scale is necessary to give the most accurate and consistent results, especially when measuring the mango puree.
You will need an electric hand mixer for whipping the heavy cream.
I always recommend using a rubber spatula to fold ingredients together without overmixing.
❓Recipe FAQs
Although both are light and airy desserts, mousse is usually made with cream or milk and served cold. On the other hand, souffle has a base of sugar and eggs and is served hot.
Unlike pudding, mousse is not cooked and has a lighter, airier texture. Meanwhile, pudding is cooked and has a thicker, denser texture.
If you cannot make mango mousse with gelatin due to a dietary restriction or personal preference, you can omit it, as in some other mango mousse recipes. However, the texture will be more creamy rather than airy, like a traditional mousse.
This recipe yields approximately 3-4 2.5dl portions, equivalent to approximately 3-4 mango mousse cups of 8.5 oz.
Spoiled mousse will be a different color, have a watery or clumpy texture, or have a sour smell. To keep it fresh, always keep it refrigerated and discard it after a couple of days.
☀️ More Summer Desserts
✨ More Mousse Desserts
Have you tried this recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!
Mango Mousse
Ingredients
Mango Mousse
- 450 g (2 cups) Mango puree Puree the fresh mangos and measure it after. If frozen fruit is used, let it come to room temperature, puree it, then reduce the puree by cooking over medium heat for 10 minutes or until the mixture slightly thickens and some water evaporates. Measure it after the reduction process.
- 60 g (½ cups) Powdered sugar More or less depends on the sweetness of the strawberries, use it sifted.
- 1 tablespoon Lemon juice freshly squeezed
- 6 g (2 teaspoons) Gelatin powder
- 345 g (1½ cups) Heavy Cream 36% fat, use it very cold
Decoration
- Mangos fresh
- Herbs eg. mint
- Chantilly cream Use my chantilly cream recipe
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Mango Mousse
- Clean the mangos and with the help of a blender make the mango puree, then measure it.
- Mix the freshly squeezed lemon juice and the sifted powdered sugar into the fruit puree. Taste it and adjust the sweetness to your liking.
- To bloom the gelatin powder, sprinkle the powder over 2 tablespoons of cold water and allow it to sit for 3 minutes until it becomes thick and jiggly. Then, gently heat the mixture in the microwave. Make sure that you do not boil the gelatin at this point, only heat it up. Once the gelatin mixture is liquid but not hot, mix it into the fruit puree. Make sure that the fruit puree is neither cold nor hot when mixing the gelatin in.
- Then, immediately, with the help of an electric hand mixer, start to whip up the cold heavy cream until early stiff peaks. Do not overwhip it as the cream can become too hard to be able to fold with the fruit puree or might even break and curdle and become butter.
- Gently fold the whipped heavy cream into the fruit mixture with the help of a rubber spatula.
- Then, arrange the mango mousse into 4 cups. Use a spoon or piping bag. Refrigerate for 6 hours to set.
Decoration
- Prepare some whipped chantilly and use fresh mangos and herbs to decorate the mousse.
- Store the mousse refrigerated for up to 2 days. Do not freeze it.
Notes
- Do not skip the lemon juice, it will bring out the flavor of the mangos.
- Adjust the sweetness by adding more or less sugar.
- Feel free to use frozen mangos. However, reduce its water content by cooking the puree for about 10 minutes. Measure it after.
- Use min 36% fat content heavy cream and very cold to be able to whip it up correctly
- It is important not to overwhip the cream. Whip it just until early stiff peaks. That is the precise consistency we need to be able to fold it into the fruit puree. If too soft (soft peak), the mousse might not set properly. If too hard, the whipped cream won't be smooth enough to fold with the fruit puree. If overwhipped, the cream will curdle and become butter.
- Do not skip the waiting time.
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