Juicy, luscious, and bursting with fruity flavors, this mango mousse recipe combines mango purée with sweetened whipped cream to make an amazingly delicious mango dessert!
Here we go again! Another day. Another mango dessert recipe. Another way to fall in love with the king of summer fruits once again!
This easy mango mousse needs 5 minutes of prep, and just 3 ingredients! It’s super soft, just like a creamy cloud packed with fruity sweetness.
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Why You'll Love This Recipe
This is a simple 3-ingredient recipe - No eggs or gelatin needed!
Super easy to make, there is no cooking at all. Just whip, fold, chill and serve!
Unbelievably creamy and light!
The perfect balance of sweet and tart, it's the ideal finish to any meal.
It's a great last-minute dessert as it comes together in minutes!
Whether serving guests or treating yourself, this mango mousse looks fancy with such low effort!
Recipe Ingredients
Mango puree: You can use homemade or store-bought mango puree. More details are below!
Cream: It's best to use heavy cream with at least 35% fat. The more fat the cream has, the easier it is to whip it. Be careful not to over-whip the cream or it’ll turn into butter. The one I used had 25% fat!
Sugar: Icing sugar or powdered sugar is best for this recipe. It contains cornstarch that helps stabilize the cream.
Variations
It’s easy to make this light and refreshing mango mousse extra indulgent with just a tweak here and there:
- Add some lemon zest to give a citrus flavor.
- Finely ground cardamom powder would give it an Indian touch, very similar to mango shrikhand.
Vegan: Replace regular cream with any plant-based cream to make vegan mango mousse. Since you can find coconut cream without any trouble, it’s a great choice. Chill it well, and then use only the solid part that floats on top.
How To Make Mango Mousse
Step 1: Whip chilled cream with icing sugar till you have soft, stiff peaks.
Step 2: Fold the mango purée into the whipped cream. Do it gently and carefully, so the cream doesn’t lose its airiness.
Step 3: Spoon the eggless mango mousse into your serving dish and refrigerate for 3 to 4 hours.
Final step: Serve and enjoy!
Pro Tips
- Mix the mango purée with whipped cream gently.
- Make sure your cream is CHILLED. To speed things along, you can also place the bowl and beaters in the freezer for 30-40 minutes.
- Chilling the mousse will firm it up, it will be just spoon-ably soft.
- My recommendation? Make it the morning you’re going to be serving this no-bake mango dessert.
- How much sugar you need for this recipe for mango mousse depends on the sweetness of your fruit. You may need more than given in the recipe if the mangos are tart. I always say, "Taste test," and then adjust by adding as little or as much sugar as required.
How To Serve
This mango mousse is wonderful on its own, but you can easily elevate it into a stunning dessert! You can -
- Top it with mango purée and a sprig of mint leaves for that lovely green pop.
- Layer mango purée and mousse while setting it in a dessert cup.
- Add a dollop of whipped cream, mango bits, and a light sprinkle of chopped pistachios.
For a delightful pairing, serve the creamy mango mousse alongside my rose shortbread cookies or nankhatai. Make a little tropical summer dessert spread with mango scones, mango-filled donuts, and mango coconut bread with some refreshing mango margaritas to sip on!
Recipe FAQS
You can make mango purée from scratch at home with any variety of mango that is readily available to you. Just make sure they’re not fibrous. I used Alphonso because their juicy, smooth flesh lends itself to an almost cloud-soft purée. You can even mix a few varieties.
Just peel and cut the fruit. Place the mango pieces in a blender or food processor and blend until smooth.
With mousse, you need a satiny finish to the purée. If you feel that blitzing the fruit is not giving you that smooth texture, strain the purée, so there is no chance of any tiny fibers sneaking through.
Feel free to use canned mango puree if fresh mangoes aren't available.
Making whipped cream is super easy! Make sure you have heavy whipping cream or double cream. Fat content of 35% or higher is best. We get 25% fat cream here in India, but that also works well.
The cream needs to be CHILLED. The colder the better. For the 25% fat cream, use the solid part after it's chilled.
You can also pop your mixing bowl and beaters in the freezer for 30-40 minutes before using!
Now just add the cold cream to your cold bowl along with the sugar and beat for 2-3 minutes, to get soft peaks. With 25% fat cream, it can take a bit longer.
This mango mousse will stay well in the refrigerator for up to 3 days.
📖 Recipe
The Best Mango Mousse Recipe! (3 Ingredients)
Ingredients
- 1/2 cup Cream I used Amul cream with 25% fat
- 2 tbsp Icing sugar You may need to add more or less depending on the sweetness of your mangoes
- 2/3 cup Mango puree Homemade or store-bought
Topping
- Mango puree, Mint leaves
Instructions
- Chill your cream well.
- In a large bowl, beat together the cream and icing sugar until soft peaks form.For faster results, place your bowl and beaters in the freezer for 30 minutes or so.
- Add mango puree to the whipped cream and gently fold it in.
- Transfer to your dessert cups and refrigerate for 2-4 hours.
- Just before serving, decorate with mango puree and mint leaves. Enjoy!
Video
Notes
- Mix the mango purée with whipped cream gently.
- Make sure your cream is CHILLED. To speed things along, you can also place the bowl and beaters in the freezer for 30-40 minutes.
- Chilling the mousse will firm it up, it will be just spoon-ably soft.
- My recommendation? Make it the morning you’re going to be serving this no-bake mango dessert.
- How much sugar you need for this recipe for mango mousse depends on the sweetness of your fruit. You may need more than given in the recipe if the mangos are tart. I always say, "Taste test," and then adjust by adding as little or as much sugar as required.
axel says
I love the flavor