Mango Mousse is a light, creamy, no-bake dessert that captures the lush sweetness of ripe mangoes in a silky, airy texture. Perfect for warm weather or festive occasions, it’s as refreshing as it is elegant—and can be made ahead, making it a stress-free showstopper.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 2 hrsTotal Time 2 hrs 20 minsFor the Mousse
2 cups fresh mango purée (from ~3 ripe mangoes or canned pulp like Alphonso)
⅓ cup sugar (adjust to taste, depending on mango sweetness)
1 tsp lemon or lime juice (optional, to enhance brightness)
1 tsp unflavored gelatin (or agar-agar for vegetarian option)
2 tbsp cold water
1 cup heavy whipping cream, chilled
½ tsp vanilla extract (optional)
Optional Garnish
Mango slices or cubes
Whipped cream
Mint leaves
Toasted coconut or chopped pistachios
Prepare the Gelatin
1
In a small bowl, sprinkle gelatin over 2 tbsp cold water and let sit for 5 minutes to bloom.
Gently heat the bloomed gelatin (microwave 10–15 sec or over low heat) until just dissolved. Do not boil.
Blend the Mango
2
If using fresh mangoes, peel and purée the flesh in a blender until smooth (strain for an extra silky texture).
In a bowl, combine mango purée with sugar , lemon juice , and the dissolved gelatin . Stir well and set aside to cool to room temperature.
Whip the Cream
3
In a cold mixing bowl, whip the heavy cream (and vanilla, if using) until soft peaks form.
Gently fold the cooled mango mixture into the whipped cream until fully combined and smooth.
Chill the Mousse
4
Spoon or pipe the mousse into glasses, ramekins, or serving bowls.
Cover and chill for at least 2–3 hours , or until set.
Serve
5
Garnish with mango cubes , mint , whipped cream , or crushed pistachios .
Serve chilled and enjoy the tropical delight!
Tips & Variations
6
Vegan version: Use coconut cream and agar-agar (follow package instructions).
No gelatin? Skip it for a softer, more pudding-like mousse, but chill thoroughly.
Layer it: Serve with crushed graham crackers or sponge cake for a parfait effect.
Flavor twist: Add a pinch of cardamom or a dash of chili-lime salt for intrigue.
Ingredients For the Mousse
2 cups fresh mango purée (from ~3 ripe mangoes or canned pulp like Alphonso)
⅓ cup sugar (adjust to taste, depending on mango sweetness)
1 tsp lemon or lime juice (optional, to enhance brightness)
1 tsp unflavored gelatin (or agar-agar for vegetarian option)
2 tbsp cold water
1 cup heavy whipping cream, chilled
½ tsp vanilla extract (optional)
Optional Garnish
Mango slices or cubes
Whipped cream
Mint leaves
Toasted coconut or chopped pistachios
Directions Prepare the Gelatin
1
In a small bowl, sprinkle gelatin over 2 tbsp cold water and let sit for 5 minutes to bloom.
Gently heat the bloomed gelatin (microwave 10–15 sec or over low heat) until just dissolved. Do not boil.
Blend the Mango
2
If using fresh mangoes, peel and purée the flesh in a blender until smooth (strain for an extra silky texture).
In a bowl, combine mango purée with sugar , lemon juice , and the dissolved gelatin . Stir well and set aside to cool to room temperature.
Whip the Cream
3
In a cold mixing bowl, whip the heavy cream (and vanilla, if using) until soft peaks form.
Gently fold the cooled mango mixture into the whipped cream until fully combined and smooth.
Chill the Mousse
4
Spoon or pipe the mousse into glasses, ramekins, or serving bowls.
Cover and chill for at least 2–3 hours , or until set.
Serve
5
Garnish with mango cubes , mint , whipped cream , or crushed pistachios .
Serve chilled and enjoy the tropical delight!
Tips & Variations
6
Vegan version: Use coconut cream and agar-agar (follow package instructions).
No gelatin? Skip it for a softer, more pudding-like mousse, but chill thoroughly.
Layer it: Serve with crushed graham crackers or sponge cake for a parfait effect.
Flavor twist: Add a pinch of cardamom or a dash of chili-lime salt for intrigue.
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