This quick and easy 3-ingredient mango mousse is egg-free and made without gelatin.
This mango dessert is made with a simple handful of ingredients that are easy to find at a grocery store.
Mango Mousse
This recipe is similar to my strawberry mousse where I use same techniques and they are both eggless.
Jump To
- Mango Mousse
- Mango Mousse Ingredients
- How To Make Fresh Mango Puree From Scratch
- How To Make Mango Mousse
- Mango Mousse - Best Tips
- Recipe Substitutions
- Freezing And Storing Leftovers
- What To Do With Leftover Mousse?
- Love Mango Recipes? Try These Next!
- Did You Like This Recipe?
- Recipe Card
- More Quick Desserts
- Comments
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Mango Mousse Ingredients
- Mango - Use fresh mangoes or frozen mango cubes to make your own pulp or go for a store-bought option. Both will work! Read in the next section on how to make your own mango pulp at home.
- Heavy cream - to get that amazing mousse-like texture, use heavy cream with at least 35% milk fat. It's what makes it so fluffy and light, without needing any extra stuff. It won't be super thick like pudding, but definitely not too heavy either -more of a souffle.
- Brown sugar - the real sweetness comes from the ripe mangoes, so you don't need to go overboard with sugar. I used raw brown sugar, but if you have icing sugar with corn starch, that could help stabilize it a bit more.
- For more tropical vibes here, you can mix it up and add some lime or orange zest.
The full recipe and ingredients can be found in the recipe card below this post.
How To Make Fresh Mango Puree From Scratch
Whether you use homemade or store-bought, the mousse will taste delicious both ways.
- Select one large ripe mango or two smaller ones for this amount of mango puree. Ripe mangoes ensure a sweeter and more flavorful pulp.
- Slice the mango lengthwise on both sides to remove the large seed in the center. Cut the mango flesh into cubes while being careful not to cut through the skin.
- Use a spoon to scoop out the mango cubes from the skin and place them into your blender, food processor, or use an immersion blender.
- Blend the mango cubes until you achieve a smooth and creamy mango puree.
How To Make Mango Mousse
- In a large mixing bowl, using an electrical mixer over high speed whip the cream until soft peaks (about 5-8 minutes).
Ensure you don't overbeat the cream.
2. In a separate bowl mix mango puree with brown sugar.
Slowly add the puree mix to whipped cream, and stir with a rubber spatula.
Be careful not to over-stir, so you won't lose the whipped cream texture.
3. Pour the ready mango mousse filling into glasses and refrigerate for at least 3 hours, for best results overnight.
4. Take out from the fridge, and garnish with freshly chopped mangos, coconut flakes, and mint. Enjoy!
This mousse makes 3 larger individual servings (about 3-4 cups)
Mango Mousse - Best Tips
- Don't go overboard with the cream whipping! You just want it to hit firm stiff peaks, so keep an eye on it. If you go too far, it'll turn all grainy, and we don't want that. But no worries, if you stop at soft peaks, it'll still work, but the texture will be a bit softer in the end. So, find that sweet spot and whip it just right!
- Mousse thickens in the fridge. Just let it chill for at least 2 hours and you'll get that firm and spoonable consistency you're looking for.
- No gelatin. You can achieve great texture without it by simply using good-quality whipping cream. However if you want a super thick texture that will last, agar agar powder or gelatin mixture will be needed.
- Keep the cream cold before whipping + use a chilled bowl when whipping.
- You can also add a layer of graham cracker crust or use a crushed biscuit base instead.
- Having a tin of mango pulp in your pantry can be a useful ingredient to make mango pudding, overnight oats, or even popsicles, although I recommend fresh or frozen mangos for this. But definitely, an option if you looking for a quick solution.
Recipe Substitutions
- This is an eggless mousse recipe but it has dairy cream in it. To make it vegan and dairy-free, swap heavy cream for a plant-based alternative that can be whipped.
- You can also use coconut milk by scooping off the cream from the top of a tin. I don't recommend using soy cream as it will leave a strong soy flavor in the mousse.
- Other fruit - swap the mango for pineapple, banana, kiwi, papaya, melon, peaches, raspberries, strawberries, and blueberries.
- No sugar - you can skip it entirely or use honey instead.
Freezing And Storing Leftovers
- To Store. Pop your mango mousse in the fridge, and it'll stay good for 3 to 4 days. Just cover the glasses with a reusable lid or store in a sealed container for freshness.
- To Freeze. I don’t recommend freezing the mousse as it will ruin the texture. If you need to make it ahead, you can whip up the heavy cream a day in advance and then combine it with the mango pulp when ready to serve.
What To Do With Leftover Mousse?
Leftover mousse is a perfect addition to:
- Homemade granola + yogurt
- Overnight oats
- To make a fruity parfait
- Spoon the mousse over waffles, pancakes, or crepes for a decadent breakfast treat.
- Pies and cake filling
- As a dipping sauce for fresh fruit
- As a topping for ice cream
Love Mango Recipes? Try These Next!
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
3-Ingredient Mango Mousse Recipe
Calling all mango lovers! This tasty Mango Mousse dessert is light, creamy, and with a gorgeous aroma of fresh mangos. With only 3 ingredients and 10 minutes to prepare this easy mango dessert is perfect for any occasion.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- ¾ cup heavy cream
- ¾ cup mango pulp , or 1 fresh mango
- 1 tablespoon brown sugar
INSTRUCTIONS
- In a large mixing bowl, using an electrical mixer over high speed whip the cream until soft peaks (about 5-8 minutes).
- Ensure you don't over beat the cream.
- In a separate bowl mix mango puree with brown sugar. Slowly add the puree mix into whipped cream, and stir with a rubber spatula.
- Be careful not to over stir, so you won't lose the whipped cream texture.
- Pour the ready mango mousse in glasses and refrigerate for at least 3 hours, for best results overnight.
- Take out from the fridge, decorate with freshly chopped mangos, coconut flakes, mint. Enjoy!
- This mousse makes 3 larger individual servings (about 3-4 cups).
NOTES
- FLAVOR & TEXTURE - Rich and creamy texture with a delightful balance of sweet and tropical mango flavors.
- Don't go overboard with the cream whipping! You just want it to hit firm stiff peaks, so keep an eye on it. If you go too far, it'll turn all grainy, and we don't want that. But no worries, if you stop at soft peaks, it'll still work, but the texture will be a bit softer in the end. So, find that sweet spot and whip it just right!
- Keep the cream cold before whipping + use a chilled bowl when whipping.
- Mango - Use fresh mangoes or frozen mango cubes to make your own pulp or go for a store-bought option. Both will work! Read in the next section on how to make your own mango pulp at home.
- Heavy cream - For the best mousse-like texture, make sure to use heavy cream with at least 36% milk fat. It creates a fluffy and airy consistency without any extra additions. And no, it won't taste and feel like a puddin, but it won't be that thick and dense either. I think it has the right balance if the cream is whipped the right way. While traditional mousse recipes often include gelatine or agar agar to achieve a super thick texture, I find that using cream and refrigeration is sufficient for a delicious result.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 275kcalCarbohydrates: 19gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 31mgPotassium: 62mgFiber: 0.4gSugar: 18gVitamin A: 2291IUVitamin C: 9mgCalcium: 48mgIron: 8mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Max J.
Just made this mango mousse following your recipe to the tee, Julia. It was a hit at my family gathering! Everyone loved how light and fresh it tasted. I'm thinking about trying it with a mix of mango and peach next time for a twist.
Ellie M.
hey julia, loved the sound of this mango mousse recipe but i'm wondering if i can use canned mango instead of fresh? my local store doesn't carry good quality fresh mangoes. has anyone tried this?
Julia
yes canned mango is a great substitute if you don't have fresh ones!
Sandra Flegg
We had some mangos in the house and your mango mousse for dessert and they were delicious!!
Julia | The Yummy Bowl
this mango mousse dessert is a keeper!
Beth
I just want to dive headfirst into a pool of this stuff! It is seriously delicious, and 3 ingredients? Sooo easy.
Julia | The Yummy Bowl
perfect easy dessert! Thank you!
Ali
This mango mousse was so creamy and flavorful. Turned out really well!!
Julia | The Yummy Bowl
thank you Ali, it's delicious right!
Kathleen
Light, refreshing, great mango flavor and super easy to make. This is one terrific summer treat.
Julia | The Yummy Bowl
thank you Kathleen, we loved it too!
Julia | The Yummy Bowl
Enjoy a quick and easy mango mousse without any additions!
Brandi
Can u use milk instead of heavy cream
Julia | The Yummy Bowl
I don't recommend it as they are very different and we would need something thick than milk here.
Kay Walfoort
Would coconut milk (canned) work? I don’t tolerate dairy, coconut milk, seems like a natural..
Julia | The Yummy Bowl
Yes, it will work well and delicious if you like coconut flavor. Make sure to use the canned milk (with the cream) and not the tetra Pak which is very far from the actual coconut milk.