Treat yourself to a positively sinful tropical delight with this simple Mango Mousse recipe.
With just three ingredients, no egg whites and no gelatin, it’s as easy to pull off as a lazy day lounging on the beach.
Even if you’re not an experienced cook, this recipe is easy to follow and requires minimal effort. The result is a silky, delicious dessert that radiates holiday vibes.
You can use fresh mangoes, frozen mango chunks or canned mango pulp.
This mousse is perfect for a hot summer day - whether enjoyed after a hearty barbecue or as a refreshing poolside snack. It’s just pure, sunny bliss in a bowl!
For another easy 3-ingredient mousse, try this coffee mousse recipe, also eggless. Or, spoil yourself with this popular Dulce de leche mousse!
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What's to love about this recipe
- Requires just three ingredients
- Eggless, with no gelatin or agar agar.
- Great for using up excess mangoes.
- Ready in under 10 minutes.
- Customisable with toppings like whipped cream, chopped mango, nuts or coconut.
- Use mango pulp or frozen mango chunks when fresh mangoes are out of season.
Key Ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Ripe mangoes
You can use either fresh, ripe mangoes, frozen mango chunks or canned mango pulp.
If you're using frozen mango, make sure it’s fully thawed and drained. Extra liquid or ice can change the mousse's texture.
How to pick a ripe mango? To find a ripe mango, look for a sweet smell and gently press it. It should feel soft but not mushy.
Colour can vary, so use smell and feel as your main guides.
Avoid mangoes that smell sour or are too hard.
Double cream (heavy cream)
For a rich and creamy mousse, double cream is your best bet. If you’re using a lighter cream, make sure it’s at least 30% fat.
Keep your cream cold from the fridge before whipping. It whips up much better when it's cold.
Icing sugar
Adjust the icing sugar to match the sweetness of your mangoes.
You can also swap it for your preferred sweetener, or skip it entirely if the mangoes are sweet enough.
Just be careful with liquid sweeteners like honey or maple syrup, as adding too much can change the mousse's texture.
Instructions: Step-by-step
Making the mango pulp
1. If you're using fresh or frozen mango cubes, add the mango cubes along with the icing sugar to the bowl of a food processor or blender.
If you're using canned mango pulp, just whisk the icing sugar directly into the pulp. Whisk it well to avoid any sugary clumps. Then, skip to step 3.
2. Blitz the fresh mango into a smooth, fine pulp. It will take around 1-2 minutes.
3. In another bowl, whisk the fridge-cold cream to medium-firm peaks with an electric hand mixer.
Be careful not to overwhip the cream, it should be firm and smooth, not dry or grainy.
4. Add the mango puree to the whipped cream.
5. Gently fold the mango puree into the cream with a large spoon or spatula, being very careful not to lose the fluffiness.
Remember to scrape the bottom of the bowl to ensure everything gets mixed in well.
6. Scoop your delicious mango mousse into your preferred bowls and refrigerate for at least 3 hours.
Serving suggestions
- 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.
Vegan mango mousse
Make it vegan 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.
Not suitable for freezing.
FAQ
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 bowls.
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 recipes containing fruit
Recipe
Easy Mango Mousse
Equipment
- 1 Food processer/blender - (Not needed if using canned mango puree)
- 1 Electric hand mixer
Ingredients
- 200 grams ripe, cubed mango - Fresh, frozen or canned puree. Frozen mangoes need to be thawed and well-drained.
- 2 tablespoons icing/powdered sugar - Adjust to sweetness of mango
- 200 grams double cream - Chilled
Instructions
- If you're using fresh or frozen mango cubes, add the mango cubes along with the icing sugar to the bowl of a food processor or blender.(If you're using canned mango pulp, just whisk the icing sugar directly into the pulp. Whisk it well to avoid any sugary clumps. Then, skip to the cream-whipping step.)200 grams ripe, cubed mango, 2 tablespoons icing/powdered sugar
- Blitz the fresh mango into a smooth, fine pulp. It will take around 1-2 minutes.
- In another bowl, whisk the fridge-cold cream to medium-firm peaks with an electric hand mixer. Be careful not to overwhip the cream, it should be firm and smooth, not dry or grainy.200 grams double cream
- Add the mango puree to the whipped cream.
- Gently fold the mango puree into the cream with a large spoon or spatula, being very careful not to lose the fluffiness. Remember to scrape the bottom of the bowl to ensure everything gets mixed in properly.
- Scoop the mousse into your preferred bowls and refrigerate for at least 3 hours.
- Garnish with small cubes of fresh mango, coconut flakes, more cream, pistachios etc.
Notes
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.
**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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