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.
The great part of making this creamy dessert is that you can enjoy it all year round using mango pulp or use freshly blended mangoes during mango season which varies in every state.
This recipe is also similar to my chocolate avocado mousse or strawberry mousse where I use similar techniques and they are both eggless.
This quick and easy mango mousse recipe is egg-free and made without gelatin. And is made with a simple handful of ingredients that are easy to find at a grocery store.
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Jump To
- Love Mango Recipes? Try These Next!
- Why It's Yummy
- What is Mango Mousse?
- Ingredients
- How To Make Fresh Mango Puree From Scratch
- Do I Have To Use Gelatine?
- Recipe Substitutions
- Instructions
- Does Mousse Thicken In The Fridge?
- Recommended Equipment
- Tips
- Serving Suggestions
- Freezing And Storing Instructions
- What To Do With Leftover Mousse?
- Variations
- FAQs
- More Quick Desserts
- Recipe
- Comments
Why It's Yummy
- Quick and easy no bake dessert - This creamy mango mousse can be whipped up in just 10 minutes and enjoyed after a couple of hours of chilling time. No baking and cooking is required. This makes it a simple dessert option for last-minute sweet cravings!
- Fresh and fruity flavor - For a perfect summer dessert you can use fresh mango to make your own mango pulp or opt for a quicker solution store-bought pulp to save time.
- Dietary-friendly dessert - This mousse is eggless, gelatine-free, and gluten-free, you can make it dairy free by using coconut cream or vegan cream instead. We also don’t use agar agar here as this light mousse is perfect as it is!
- 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.
What is Mango Mousse?
Traditionally mango mousse is a creamy and airy dessert made with ripe mango puree or store-bought mango pulp, eggs, whipped cream, and sweeteners such as sugar or honey.
Today we are making a simplified version without gelatin and with just 3 ingredients. For the best flavor and velvety texture serve it cold.
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- 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 pudding, 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 eggs, gelatine or agar agar to achieve a super thick texture, I find that using cream and refrigeration is sufficient for a delicious ''light mousse'' result.
- Brown sugar - The mousse is flavored with a little brown sugar, and you need just a little, the main sweet flavor will come naturally from ripe mangoes. I used raw brown sugar. You can also use icing sugar that may help to stabilize the mousse slightly better especially if it has corn starch in the ingredient list.
- For more tropical vibes here, you can mix it up and add some lime or orange zest.
How To Make Fresh Mango Puree From Scratch
Creating your own mango pulp at home is a simple and rewarding process.
Follow these easy steps to make a delicious mango puree:
- 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.
Whether you use homemade or store-bought, the mousse will taste delicious both ways.
Do I Have To Use Gelatine?
No, and you can achieve great texture without it by simply using good-quality whipping cream. If you want a super thick texture, agar agar powder or gelatin mixture will be needed.
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.
Instructions
The procedure of the mousse prep is quite straightforward and for the best results leave it to set for at least 2 hours in the fridge.
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.
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.
Pour the ready mango mousse filling into glasses and refrigerate for at least 3 hours, for best results overnight.
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)
Does Mousse Thicken In The Fridge?
Absolutely! Mousse thickens nicely 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.
📋 FLAVOR & TEXTURE Rich and creamy texture with a delightful balance of sweet and tropical mango flavors.
Recommended Equipment
- Measuring cups and spoons
- Airtight Food containers - optional for storing
- Mixing Bowls
- Serving Dessert Glass Cups
- Electric Hand mixer
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!
- Keep the cream cold before whipping + use a chilled bowl when whipping.
- Customize the mousse with more spices for a different spin!
- You can also add a layer of graham cracker crust or use a crushed gluten-free biscuit base instead.
Serving Suggestions
Mango mousse is best served cold.
Add Toppings - Choose your faves from a variety of toppings like chopped mangoes, dark chocolate or white chocolate shavings, frozen or fresh berries (we love strawberries or raspberries), mint sprigs, fruit preserves, nuts, chocolate sauce, coconut caramel sauce, maple syrup, and honey.
Freezing And Storing Instructions
- 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
Variations
- Coconut - The combination of coconut and mango is truly divine. To elevate the flavor profile, add 1 teaspoon of coconut extract into the mousse along with the puree mixture. Serve with a sprinkle of toasted coconut flakes or shavings.
- To spice things up, add a pinch of cardamom powder, saffron for an eastern flare, or add a sprinkle of cinnamon, cocoa powder, dry matcha tea, cumin, or nut butter to your mango mousse.
- Add ½ teaspoon of pure vanilla extract.
FAQs
Heavy cream boasts a higher fat content of around 36%, while whipping cream usually has about 30% fat. Heavy cream tends to hold its shape better, but it might not get as airy as whipping cream when whipped. So, if you're going for a rich texture, heavy cream's your jam for this mousse!
Mousse and pudding have key differences. Mousse is light and uncooked, using whipped cream for thickness. The pudding is dense and cooked, using starch for thickness. Mousse is best chilled, while pudding can be served chilled or warm. Read more about their differences.
It is still a dessert and this mango mousse has a fair amount of fats from heavy cream. I'd recommend consuming it in moderation.
To stabilize the mousse, gelatin powder or agar agar are two popular ingredients that are added to the mousse.
More Quick Desserts
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Recipe
Mango Mousse Dessert | 3 ingredient!
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.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
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.
Julia | The Yummy Bowl
Enjoy a quick and easy mango mousse without any additions!
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!
Ali
This mango mousse was so creamy and flavorful. Turned out really well!!
Julia | The Yummy Bowl
thank you Ali, it's delicious right!
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!
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!