Whether it is summer or the dead of winter, this simple, sugar-free—but still sweet—luxurious mousse is an indulgent mid-afternoon treat or a perfect ending to any meal. Bound with gelatin and lightened with softly whipped cream, mango mousse will become a family favorite.
Especially handy for the cook, who can make it a day or even two days ahead, and bring it out just in time for serving. For another light and creamy mango dessert, try my Indian Mango Fruit Dessert.
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Mango Season or Not!
One of the many joys of summer is the parade of different types of mangoes one can find in the market. This summer, I had my first Alphonso mango imported from the western Indian state of Maharashtra. My local grocery store won the mango lottery this year and snagged a few cases of these very dear fruits.
Wow! What a revelation. This fruit is hard to describe, but it tasted of mango to the nth degree. Its aromatic, juicy sweetness far exceeded my expectations. Here is hoping I will be so lucky next summer, and I'll freeze some for a special dessert.
One of the beauties of this recipe is that it can be made with both fresh, frozen, or canned mango purée. And a word about what to use to thicken the mousse. You can choose to use no thickener, and you will have a lovely, soft, and creamy dessert. However, my personal preference is to use gelatin, though I do include instructions for both gelatin and agar agar.
Be sure to plan ahead because this dessert needs to chill at least 2 hours.
You Will Love
- That this lovely, light dessert can be put together in 10 minutes
- It is eggless, and there is no added sugar
- It keeps well in the refrigerator for up to four days
- Serve this dessert in cute glasses or one big serving bowl
The Ingredients
The key ingredients for mango mousse are heavy cream and mango purée. Fresh lime juice and a pinch of salt are added for flavor, and the addition of cardamom is optional but recommended. Finally, a bit of gelatin brings the whole dessert together. Also, see optional garnishing ideas below.
How to Make Mango Mousse
In a small bowl, add two tablespoons of water and whisk in the gelatin. Allow it to sit for 10 minutes to hydrate. In the meantime, whip heavy cream to soft peaks with a stand or hand-held mixer. Be careful not to overwhip the cream.
Dissolve gelatin in water
Cream whipped into soft peeks
In a medium bowl, combine the mango purée, salt, gelatin, and lime juice. Gently fold the mango mixture into the whipped cream in three batches.
Folding mango purée into the cream
Cut mango for homemade purée
Make Mango Purée or Buy
Homemade
Peel and pit the mango. Roughly chop the mango flesh and purée it using a blender or food processor. Add water—a tablespoon or two—if the mixture is too thick to blend in a blender.
Where to buy mango purée
- Many grocery stores carry either frozen mango cubes or purée
- I often reach for a canned mango purée because I am short of freezer space. I get the Alphonso purée if I can, but the Kesar variety works well too.
- Goya packages mango pulp in cartons
- If you are feeling fancy, Pure Indian Foods carries organic Alphonso mango purée in a 16-ounce jar.
Mousse Toppings
Mango mousse is very good all by itself. However, you can fancy it up with:
- Whipped cream
- Candied or toasted nuts
- Toasted coconut
- Diced mangoes, peaches, nectarines
- Fresh mint
Serving and Storing
Spoon the mango mousse into individual cups, glasses, or jars, or in a pretty serving bowl before chilling. I suggest that you serve this dessert cold and garnish as you wish.
This dessert will keep well for up to four days in the refrigerator. I've tried freezing mango mousse, and while it doesn't have quite as much body after thawing, it still can be used for other desserts.
Make Other Desserts with Mango Mousse
Use your mango mousse for other refreshing desserts. Here are some of my favorites:
- I love individual desserts. Layer this mousse with fresh mango cubes, whipped cream, and cookie crumbs.
- Make pavlova and fill with mango mousse, garnishing with whipped cream, fresh mango, and toasted coconuts.
- Replace custard with this mousse in a trifle.
- Invent a mango Eton mess!
- Or consider a mango fool
Other Mango Recipes to Make
Did you try this recipe? I’d love to hear about it! Please rate by clicking stars ⭐️ on the recipe card and/or let me know in the comments below. Thank you! ~Alonna
Recipe Card 📖
Light & Airy Mango Mousse
Ingrediants
Mango Mousse
- 2 tablespoons water ~ Cold or room temperature
- 1 teaspoon gelatin ~ See Notes for agar agar
- 1 cup cold heavy cream (double cream) ~ If garnishing with whipped cream, add 1/4 cup.
- 1 cup mango purée ~ Canned or homemade.
- 2 teaspoons lime juice
- 1 pinch salt
- 1/4 teaspoon ground cardamom ~ Optional, but recommended
Homemade Mango Purèe
- 1 large mango ~ Or two medium to small. See Notes below.
Optional Mousse Toppings
- diced mango
- toasted almonds
- toasted coconut
- shaved white chocolate
- fresh mint
Instructions
How to Make Mango Mousse
- Be sure to plan ahead because this dessert needs to chill for at least 2 hours.
- In a small bowl add two tablespoons of water and thoroughly whisk in the gelatin. Allow it to sit for 5 to 10 minutes to hydrate.
- While the gelatin is dissolving, make the whipped cream. Add 1/4 cup cream if using it as a garnish. In a stand or with a hand-held mixer, whip the cream into soft peaks; about 3 minutes. Watch carefully, so you don't over-whip the cream. If garnishing with whipped cream, reserve 1/2 cup.
- In a medium bowl combine the mango purée, salt, gelatin, and lime juice. Strain the mixture through a fine mesh sieve to catch any undissolved gelatin. Gently stir the mango mixture into the whipped cream in three batches.
How to Make Mango Purée
- Peel and pit the mango. Roughly chop the mango flesh and purée it using a blender or food processor. Add water—a tablespoon or two—if the mixture is too thick to blend in a blender. If your mangoes aren't very sweet, feel free to add a bit of honey or sugar as needed.
Garnishing and Storing
- Garnish your lovely dessert with abandon, or not. It will be yummy either way! And take a peek at my ideas above in the ingredient list.
- The purée will keep in the refrigerator in an air-tight container for up to four days. If freezes reasonably well but it won't have the same body.
Notes
- You have a number of options for mango purée beside making your own:
- Many grocery stores carry either frozen mango cubes or purée
- I often reach for a canned mango purée since my freezer space is negligible. I get the Alphonso purée if I can, but the Kesar variety works well too.
- Goya has mango pulp in cartons
- If you are feeling fancy, Pure Indian Foods carries organic Alphonso mango purée in a 16-ounce jar.
- I am not an agar agar expert, however, I have reviewed Food52's do's and don'ts for this ingredient. They suggest halving the powdered agar agar amount to gelatin.
- Stir 1/2 teaspoon of agar agar into 2 tablespoons of water.
- Over medium heat, combine the mango puree and agar agar. Stir frequently until the mixture begins to simmer and the agar agar is dissolved, no longer than 4 minutes. Remove.
- Cool the mixture for 10 minutes until it is cooled but not set. To the mango puree, stir in the lime juice, salt, and cardamom. Fold the mango mixture into the whipped cream in three batches. Spoon into individual dishes or a large serving bowl. Refrigerate for 4 hours or overnight.
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