mango mousse recipe with step by step photos. here is a quick and easy mango mousse that you can whip up if you want that special dessert or if you have unexpected guests coming for dinner.
this mousse recipe is eggless and a vegetarian one. i have not used any gelatine or even agar agar for setting the mousse. the mango mousse is light, creamy and heavenly with the gorgeous aroma and color of the mangoes.
also the mango mousse can be topped with your favorite dry fruits or some chocolate also. few more mousse recipes on blog are:
i have used amul low fat cream for this dessert and it works very well when you make desserts like mousse or for cream icings on cake.
a gorgeous and beautiful dessert of mango mousse for the summers.
if you are looking for more mango recipes then do check mango cheesecake, mango panna cotta, mango ice cream, mango kulfi, mango falooda and eggless mango cake recipe.
mango mousse recipe below:
mango mousse recipe
Ingredients (1 cup = 250 ml)
- 2 medium size mangoes, chopped
- ½ cup 25% to 35% low fat cream or whipping cream
- a few chopped dry fruits for garnishing or any fruit preserve or grated chocolate (optional)
How to Make Recipe
- in a blender, add the chopped mangoes.
- blend till smooth.
- take cream in a bowl. you can use a electric beater or whip manually with a wired whisk. i have used an electric beater.
- beat till cream is soft and fluffy. ensure you don't over whip or over beat the cream.
- add the mango puree to the beaten cream.
- mix well.
- serve mango mousse in glasses. cover and chill the mousse in the refrigerator for some 20-30 minutes or more.
- garnish the mango mousse with chocolate shavings or chopped dry fruits or any fruit preserve and enjoy the delicious mango mousse.
Notes
- the mango mousse recipe can be easily doubled or tripled.
- instead of mangoes, the mousse can also be made with bananas or strawberries.
how to make mango mousse recipe:
1. in a blender, add 2 medium sized chopped mangoes.
2. blend till smooth.
3. take ½ cup low fat cream or whipping cream in a bowl. you can use a electric beater or whip manually with a wired whisk. i have used an electric beater.
4. beat till cream is soft and fluffy. ensure you don’t over whip or over beat the cream.
5. add the mango puree to the beaten cream.
6. mix well.
7. serve mango mousse in glasses. cover and chill the mousse in the refrigerator for some 20-30 minutes or more.
8. garnish the mango mousse with chocolate shavings or chopped dry fruits or any fruit preserve and enjoy the delicious mango mousse.
Can I keep this desert in the fridge for a few hours to be used later
you can. it stays good for a couple of a days.
Hi Dassana,
Thank you so much for the recipe. This is the first time I am trying mango mousse…kids really liked it.
Welcome Mehra. Glad to know this.
HI Dassana, we don’t have mango season here in Australia now but I do wish to try your mango mousse recipe. Can I use tinned mango pulp instead of fresh purée n if I can would the amount of pulp required be still the same or do I have to adjust it. Will all other measurements be the same – cream n sugar. We get some Indian brands mango pulp in Asian groceries, which one do you suggest I use and what variety of pulp should that be as in Alphonso or any other type of mango?
Salwa, yes you can use readymade mango pulp. i don’t know the brand. alphonoso mango pulp will be the best. you can use approx 1.5 to 2 cups of mango pulp.
Hi!
Love your website. A beginner cook here, some questions I have-
1. Can I add vodka 2 tablespoons to this mango mousse?
2. In one of the comments you have answered you can use lemon juice instead of alcohol, why is this so?
3. 2 medium size mangoes- means how many cups mangoes chopped?
4. Also in your other chocolate banana mouse recipe, which brand of chocolate are you using?
Thanks Prats. Yes you can add Vodka. Lemon juice for giving slight tang to the mousse. because some people like it that way. I use couverture chocolate and the brand is callebaut. it comes around approx 1 cup.