Easy Mango Mousse

Two bowls of mango mousse in dessert cups with a swirl of cream and nuts.

5 from 47 votes

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.

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Prep Time:10

Fridge time:3

Total Time:3 10

Course: Dessert

Cuisine: International

Keyword: Mango mousse, mousse, no gelatine mousse, no egg mousse, 3-ingredient mousse

Servings: servings (2 x generous servings that fill two parfait glasses)

Calories: 432kcal

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.

This mango mousse is not recommended for a mango cake because it doesn't have a thickening agent to support the cake layers.

Nutrition