Mango Mousse (3-Ingredients)

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.

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Mango Mousse

This recipe is similar to my strawberry mousse where I use same techniques and they are both eggless.

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.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Fresh Mango Puree From Scratch

• 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.

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.

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

Recipe Card

Julia

3-Ingredient Mango Mousse Recipe

5 from 9 votes

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. 

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Prep Time 25 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Servings: 3 servings

Course: Dessert

Cuisine: American, Indian, international

Calories: 275

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ¾ cup heavy cream
• ¾ cup mango pulp or 1 fresh mango
• 1 tablespoon brown sugar

Method

 

1. In a large mixing bowl, using an electrical mixer over high speed whip the cream until soft peaks (about 5-8 minutes).
2. Ensure you don't over beat the cream.
3. In a separate bowl mix mango puree with brown sugar. Slowly add the puree mix into whipped cream, and stir with a rubber spatula.
4. Be careful not to over stir, so you won't lose the whipped cream texture.
5. Pour the ready mango mousse in glasses and refrigerate for at least 3 hours, for best results overnight.
6. Take out from the fridge, decorate with freshly chopped mangos, coconut flakes, mint. Enjoy!
7. This mousse makes 3 larger individual servings (about 3-4 cups).

Nutrition

Calories: 275kcalCarbohydrates: 19gProtein: 2gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 31mgPotassium: 62mgFiber: 0.4gSugar: 18gVitamin A: 2291IUVitamin C: 9mgCalcium: 48mgIron: 8mg

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.

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