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Mango Mousse Recipe

Mango Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 74 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (for dissolving gelatin/agar agar)
  • Total Time: 3 hours 20 minutes (includes chilling time)
  • Yield: 4 servings 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: Indian, International
  • Diet: Vegetarian

Description

This light and luscious mango mousse is a perfect summer dessert that captures the tropical sweetness of ripe mangoes in every spoonful. With just a handful of simple ingredients, this no-bake treat comes together quickly and offers a refreshingly creamy texture, making it ideal for parties, get-togethers, or whenever you crave something fruity and elegant.

Ingredients

Units Scale

For the Mango Puree

  • 2 large ripe mangoes (about 2 cups chopped)
  • 2 tablespoons sugar (adjust to taste)
  • 1 tablespoon fresh lime juice (optional, for brightness)

For the Mousse Base

  • 1 cup heavy cream, chilled
  • 1/4 cup powdered sugar

To Set the Mousse

  • 1 teaspoon unflavored gelatin (or 1 tablespoon agar agar for vegetarian/vegan option)
  • 2 tablespoons cold water

For Garnish (Optional)

  • Whipped cream
  • Mango slices or cubes
  • Fresh mint leaves

Instructions

  1. Prepare the Mango Puree: Peel, pit, and chop the mangoes. Blend them along with sugar and lime juice in a blender or food processor until completely smooth. Taste and adjust sweetness if needed. Set aside.
  2. Bloom the Gelatin: In a small bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom. After blooming, gently heat in the microwave (about 10-15 seconds) or on the stovetop until completely dissolved. If using agar agar, dissolve in water and simmer for a minute until fully dissolved.
  3. Combine Puree and Gelatin: Stir the dissolved gelatin (or agar agar) into the mango puree. Mix well to ensure it’s fully incorporated and there are no lumps.
  4. Whip the Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Do not overbeat.
  5. Fold and Assemble: Gently fold the mango-gelatin mixture into the whipped cream using a spatula. Mix until fully combined and smooth, being careful not to deflate the cream.
  6. Chill: Spoon or pipe the mousse into serving glasses or bowls. Refrigerate for at least 2-3 hours, or until set and chilled.
  7. Garnish and Serve: Before serving, top with whipped cream, fresh mango cubes, or mint leaves for a pretty and flavorful finish.

Notes

  • Use ripe, flavorful mangoes for the best taste—Alphonso, Ataulfo, or Kent varieties work well.
  • For a vegan version, use coconut cream instead of dairy and agar agar instead of gelatin.
  • You can prepare the mousse a day in advance for deeper flavor and easy entertaining.
  • If mangoes are out of season, high-quality canned mango puree can be substituted.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 25g
  • Sodium: 20mg
  • Fat: 12g
  • Saturated Fat: 8g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 40mg

Find it online: https://slsrecipes.com/mango-mousse-recipe/