Indulge yourself in a decadent tropical treat with this easy mango mousse recipe. You only need three simple ingredients and it contains no egg whites, no gelatine or agar agar powder.
Even if you're not very confident in the kitchen, this recipe is perfect for you. It's incredibly easy to follow and doesn't require much effort. But here's the best part: the end result is absolutely delicious and will make you feel like a kitchen pro!
You can whip up this velvety mango mousse using fresh mangoes, frozen mango chunks or even mango pulp from a tin.
It's the perfect choice for a light and refreshing dessert, especially on a hot summer day. Whether you've just had a filling barbecue or just want to curb those post-pool snack cravings, this light mango mousse has got you covered.
For another easy 3-ingredient mousse, try our popular coffee mousse recipe, also eggless.
Jump to:
- What's to love about this recipe
- Key Ingredient notes and substitutions
- The sweetest mangoes in the world
- How to tell if a mango is ripe
- How to ripen a mango faster
- How to make mango mousse
- How to decorate mango mousse
- Variations
- Make it vegan
- Storage
- More no-bake recipes with fresh fruit you can try
- FAQ
- More mousse recipes
- More recipes containing fruit
- Recipe
What's to love about this recipe
- This creamy mango mousse only requires three simple ingredients.
- This is an eggless mango mousse recipe containing no gelatine or agar agar.
- Ideal way to use up a glut of fruit during mango season.
- Less than 10 minutes of prep time.
- Add your own toppings like whipped cream, chopped mango, nuts, coconut etc.
- The perfect summer dessert for mango lovers.
- Make this fresh mango mousse even when mangoes are out of season by using mango pulp or frozen mango chunks as alternatives.
Key Ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Mango
You can use either fresh, plump mangoes, frozen mango chunks or canned mango pulp.
If you are using frozen mango, it's really important that it's thawed and drained well. Any additional liquid or icicles might affect the consistency of the mousse.
Double cream
We highly recommend using double, or heavy whipping cream (USA) for a luxuriously thick and creamy mousse. You can use a lighter cream as long as it contains more than 30% fat.
Rather than have your cream at room temperature, make sure it's fridge-cold before you start whipping it. You will get a much better result when it's cold.
Icing/powdered sugar
Feel free to tweak the amount of powdered sugar based on the natural sweetness of your mangoes.
If you prefer, you can even substitute it with a sweetener of your preference, or you might not need any additional sweetener at all.
However, do be cautious when adding liquid sweeteners like honey or maple syrup as it can affect the consistency of the mousse if too much is added.
The sweetest mangoes in the world
Here's a collection of exceptionally sweet mangoes from around the world. If your local store or market stocks any of these - lucky you!
- Carabao - Philippines
- Alphonso - India. Canned Alphonso pulp is quite widely available across the globe.
- Sindhri - India
- Mallika - India
- Rumani - India
- Tong Dam - Thailand
- Mamuang Ok Rong - Thailand
- East Indian - Jamaica
- Chausa - India
How to tell if a mango is ripe
Just how do you pick a good mango from the grocery store or your local greengrocers? Here are some signs to look out for:
Smell - When a mango is ready to eat, it will have that familiar sweet mangoey smell. This smell means the mango is just right to eat. If a mango isn't ready yet, it will just smell neutral. If it's too ripe, it will have a sour and fermented smell.
Feel - When a mango is ready to eat, it is soft. You can tell by gently pressing on it with your fingers. If it's ripe it will leave a slight dent. If it's hard, don't buy it unless you will only be using it in a few days.
Look - You can also check if a mango is ripe by looking at it. The part of the fruit near the stem should be firm, and the stem itself should be sticking out. This means that the fruit has grown completely and will be juicy.
However, just looking at the colour of the mango is not always enough to tell if it's ripe or not. Some mangos are green, and some are a reddish-orange colour when they're ripe, so it depends on the type of mango.
How to ripen a mango faster
To make your mangos ripen faster, you can wrap them in a newspaper or store them next to apples or pears. These fruits produce a gas called ethylene, which helps with the ripening process.
How to make mango mousse
- If you're making fresh mango puree, add the mango cubes along with the icing sugar to a food processor or blender.
- If you are using mango pulp from a tin, you can skip this step and just whisk the sugar into the pulp before folding it into the whipped cream (skip a few steps down).
Important: If you are using frozen mango, make sure it's thawed and well-drained. Extra liquid or icicles will affect the consistency of the mousse.
- Whiz the mango into a fine, creamy pulp, for around 2 minutes.
- In a large, separate bowl, whisk the fridge-cold cream to medium-firm peaks with an electric mixer.
Be careful not to overwhip the cream to such stiff peaks that it starts looking dry and grainy.
- Add the mango mixture to the whipped cream.
- Take extra care as you gently fold the mixture into the cream using a large spoon or a rubber spatula. The goal is to combine the ingredients without losing the airy texture.
Remember to scrape the bottom of the bowl to ensure that all the ingredients are thoroughly incorporated.
- Scoop your delicious mango mousse into your preferred bowls and refrigerate for at least 3 hours.
How to decorate mango mousse
- Fresh mango slices or cubes.
- Whipped cream.
- Nuts.
- Coconut shavings.
- Chocolate shavings.
- White chocolate curls.
- Mint leaves.
Variations
- Add lemon, lime or orange zest.
- Add a teaspoon of vanilla extract to the cream when whipping.
- Add a pinch of cardamom powder.
- Layer with other fruits or fruit purees.
- Serve in a parfait glass with cubes of vanilla sponge cake, or use it in a trifle.
This mango mousse is not recommended for a mango cake because it doesn't have a thickening agent to support the cake layers.
Make it vegan
You can make a vegan mango mousse by swapping the double cream for a plant-based cream.
Storage
This mousse will keep well in the fridge for 1-2 days. Cover with cling wrap/plastic wrap, or store in an airtight container.
More no-bake recipes with fresh fruit you can try
Blackberry simple syrup for cocktails or other soft drinks
A tropical pineapple slushy perfect for summer!
A divinely creamy strawberry lassi
12-Fruits and veggies rainbow salad with Chinese-inspired dressing
FAQ
Unfortunately, this is not suitable for freezing. Cream-based desserts don't freeze well. It will split and become watery.
You will be able to fill two standard-sized parfait glasses, this equates to circa 400ml of mousse in total.
If you prefer smaller portions, you can use small dessert glasses or bowls. For a neat presentation, you can use a piping bag to pipe the mousse into the vessels.
Not really, it contains a lot of cream. It's healthier than other mousses that contain large quantities of melted chocolate and sugar.
Yes, it's gluten-free.
Afraid not. The cream is an essential part of what makes a mousse a mousse. It will not thicken. If you don't want to use cream, something like a mango sorbet might be more suitable for you.
More mousse recipes
More recipes containing fruit
Recipe
Easy Mango Mousse (no eggs, no gelatine)
Equipment
- 1 Electric hand mixer
- 1 Food processer/blender
Ingredients
- 200 grams cubed mango - Fresh or frozen. Frozen mango need to be thawed and well drained.
- 200 grams double cream - Chilled
- 2 tablespoons icing/powdered sugar - Adjust to sweetness of mango
Instructions
- Add the mango cubes along with the icing sugar to a food processor or blender.Important: If you are using frozen mango, make sure it's thawed and well drained. Extra liquid or icicles will affect the consistency of the mousse.
- Whiz the mango into a fine, creamy pulp, around 2 minutes.If you are using canned mango pulp, you can skip this step.
- In a large, separate mixing bowl, whisk the fridge-cold cream to medium-firm peeks. See photo in blog post for reference.Be careful not to overwhip the cream to a point where it starts looking dry and grainy.
- Add the mango pulp to the whipped cream and very gently fold it in using a large spoon or spatula.
- Scoop the mousse into your preferred bowls and refrigerate for at least 3 hours.
- You can garnish it with small cubes of fresh mango, coconut flakes, more cream, pistachios etc.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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