Mango Mousse (Creamy 3 Ingredient Recipe)
Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute sweet cravings. This eggless mango mousse recipe is easy to make from scratch, with no cooking required. Follow my step-by-step instructions with photos and video to whip up a batch of deliciously fresh and fruity mango mousse in just 10 minutes.
About Mango Mousse Recipe
Rich and refreshing mango mousse is naturally vegetarian-friendly, and this recipe is eggless as well.
Instead of eggs – or gelatine or agar agar – my version features only three wholesome ingredients for the brightest, most deliciously bold mango mousse. You simply need fresh mangoes, cream, and sugar. That’s it!
Below you’ll find steps for preparing this no-cook dessert in as little as 10 minutes. I would highly recommend to use sweet tasting mangoes for the best results. Additionally the mangoes have to be pulpy and less fibrous or non-fibrous.
Use heavy cream or whipping cream to get a light fluffy texture. You could also use light cream (low fat cream), the way I have done, if you have used mangoes that yield a thick pulp after blending.
You need to first puree the mangoes in a blender. Whip the cream until the soft peaks stage. Fold in the mango puree with the whipped cream evenly. Transfer to bowls and let the mousse set in the refrigerator for a few hours.
I mostly make this mousse with Alphonso mangoes. Feel free to use the variety of sweet mangoes you have that are pulpy and non-fibrous.
After you try mousse with mangoes, I highly recommend you check out these similar recipes that are as easy to make:
How to make Mango Mousse
Make Mango Puree
1. First, prepare the mango puree. In a blender, add 2 medium sized peeled and chopped mangoes. You will need about 1.5 cups chopped mangoes.
I did not add any sugar as these alphonso mangoes were very sweet. Feel free to add 1 to 2 tablespoons of honey or sugar, if you prefer or if the mangoes are not overly sweet.
Note 1: Pair only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
Note 2: In the video recipe, 1 tablespoon of raw sugar is used as these mangoes were just sweet and not very sweet.
2. Blend until you get a thick smooth mango puree. This should yield approximately 1 cup of mango puree. Set aside.
Whip Cream
3. Add ½ cup light cream or whipping cream to a mixing bowl. Use an electric beater or wired whisk to beat the cream.
4. Continue to beat the cream on medium to medium-high speed of the electric beater until you see fluffy and soft peaks in the cream. Be careful to not over whip.
Add Mango Puree and Fold
5. Next add the mango puree to the whipped cream.
6. Gently fold and mix the mango puree with whipped cream to a rich, fluffy and soft consistency.
7. Pour the mango mousse in four to five small serving glasses or bowls, using a spatula to scrape the bowl.
Cover with plastic wrap and chill the mousse in the refrigerator for about one hour to a couple of hours.
Note that the color of the mousse will vary with the kind of mangoes you have used. Alphonso mangoes give a bright beautiful golden yellow color to the mousse. While other varieties of mangoes may lend a light yellow color as you will see in the video.
Serving Suggestions
Serve mango mousse cold. Enjoy delicious homemade mango mousse with your favorite toppings. You can also eat it without any topping or garnish.
Opt to garnish with any of your preferred toppings like some chopped mangoes, chocolate shavings, frozen or fresh berries, mint sprigs, fruit preserves, nuts, chocolate sauce, maple syrup, honey or whipped cream.
Storage
This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.
FAQs
What’s the best cream to use for making eggless mango mousse recipe?
I have used the Indian brand of Amul cream with 25% fat for this dessert. It works very well when you make desserts like mousse or for cream icings on cake. But you can use heavy whipping cream, just be extra careful to not over beat the cream.
How do I make this vegetarian mousse a vegan recipe?
Swap the traditional cream with vegan-friendly coconut cream for a delicious mango mousse with an extra tropical twist.
What if fresh mangoes are not available?
You can use frozen and defrosted mangoes to make the puree, or even use canned mango. You’ll need about 1 cup of diced mango to make this mango mousse recipe.
What garnishes go well on mango mousse?
Enjoy this fruity mousse topped with chocolate shavings, a fresh dollop of whipped cream, mint leaves, chopped nuts or dried fruits, or any of your preferred goodies.
Step by Step Photo Guide Above
Mango Mousse Recipe
Ingredients
For mousse
- 2 mangoes – sweet, ripe & medium-sized or 1.5 cups chopped
- 1 to 2 tablespoons raw sugar or honey – add as required, optional
- ½ cup light cream (25% to 35% fat) or whipping cream
For garnish (choose any)
- ¼ cup chopped mangoes
- 1 to 2 tablespoons chopped nuts – cashews, almonds, pistachios
- 1 to 2 tablespoons fruit preserve
- 1 to 2 tablespoons chocolate shavings or grated chocolate or chocolate syrup
- 3 to 4 mint sprigs
Instructions
Making mango puree
- In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet.
- Blend to a smooth fine puree.
- Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
Whipping cream
- Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it.
- Ensure you don't over whip the cream.
- Add the mango puree to the beaten cream.
- Fold gently to combine the mango puree with the whipped cream.
- Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.
Serving suggestions
- Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.
Storage
- This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.
Video
Nutrition
This Mango Mousse recipe from the blog archives was first published on May 2012. It has been updated on December 2024.
This was so simple and delicious! Perfect as a summer dessert. I did not add any sugar because I used very ripe mangoes.
Hi , Dassana
Me & my family love ur recipes….they come out awesome….
Want to know for mango mousse…
Does sugar need for this recipe?
How much sugar?
At which step?
thanks niyati. i have not added sugar in the mango mousse as the mangoes were very sweet. you can add 1 to 2 tablespoons of honey or sugar. i will update in the recipe card too. add sugar or honey when blending or pureeing the mangoes.
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.
Awesome recipe. I had to make d dessert in ten minutes and I am so glad I found this recipe!! Thank you Dassana 🙂
thanks deepa.
thanks for this recipe..its always a hit at parties.
Only issue I have is that I use pulp tin and I cannot make more than 4-5 cups with one one tin
then you will have to include more tins or cans to increase the proportions. also the proportion of cream and sugar will increase.
Hey ur recipes are too good. They turn out awesome every time. Loved the eggless chocolate mousse. For mango mousse can i substitute cream with gelatin for setting? I mean do i need to add cream if i am adding unflavored gelatin. What would be the quantity of gelatin?
thanks. for mango mousse cream is one of the essential ingredients. gelatin is not required. you can add a bit of gelatin if you want. i think 1/2 teaspoon gelatin should be fine. you can use both cream and gelatin. in most commercially made mousses, along with cream, gelatin is also added.
Thank you!!
welcome rajesh 🙂
Can i use pineapple instead of mangoes?
ruchi, i won’t suggest. as pineapple might react with milk. you can use bananas, strawberries.
recipes are amazing. sply the picture presentation.
thx a lot for such a wonderful guide
pleased to know this priyadarshi thankyou for your kind words 🙂
I always want u to send me sum of your recipe so that I can learn more frm u guys.because I love to cook
thanks mary.
Hi Dasaana,
I wanted to know how much should I whip the cream in the blender. I am going to try this with mango purée just the way you mentioned your strawberry mousse. I just want to understand how much should I whip that cream.
Thanks
just blending on medium speed for 1/2 a minute. stop, check and continue if you do not get soft peaks. the time will depend on the fat content of the cream. the more fat content, the faster the cream will whip.
Thanks for the reply
welcome roma.
hi dassana-
can i use coconut cream (plus follow the same steps) to make it vegan?
thanks
yes pia, you can use coconut cream easily.
Ur blog is amazing.. thanx 4 sharing wonderful recipes 🙂
welcome sabina
Hi Dassana love your blog especially the step by step pictorial instructions of the recipes. ..its a great help while making the recipes. Mango mousse looks delicious. Wanted to ask whether this mousse can be used to make a mango mousse cake or should i add agar agar? If yes then how much…and will amul cream do the job…it just doesn’t whip up especially in this hot North Indian summer…
thanks himani. agar agar will surely help to set the mousse. i would suggest using agar agar. if you are making individual cup cakes than you can skip agar agar. amul cream works. i use amul cream for the icings i make. use a good blender or stand mixer to whip the cream. you have to adding icing sugar while whipping the cream. only add icing sugar. don’t add any other sugar, even powdered sugar does not work. when adding any other sugar amul cream does not blend till stiff peaks. remember to use chilled cream.
This look yummy, colour is very nice. Thanks for sharing.
welcome sadhna
Hi Dassana you have a lovely blog with great recipes. Really appreciate all the pictorial instructions it helps a lot. Have tried your veg balls in hot garlic sauce it turned out awesome. Thanks. The recipe for mousse looks great and I want to try it. I wanted to ask can this mousse be used for making a mango mousse cake. Will it hold its shape or do I need to add agar agar for it to set? If yes then what amount would you recommend?and will amul fresh cream work?
Can’t wait to make it….
I have a question…about the cream…is it whipped cream or whipping cream…
Thanks
mona, the cream has to be whipped. in india we don’t get so many varieties of cream.
Thanks for this recipe – it’s delicious.
I made it a second time and substituted low-fat fromage frais for the cream – it worked just as well.
thanks frances for sharing your inputs.
Hi dassana
The mousse looks yummy I m on a eggless soufflé making spree will surely try this one .
Just one question is the cream used is amul fresh cream available in local grocery stores???and also do I need to whip it and how ??? Sorry for so many queries :)))))
Dimple
yes its the amul cream available in grocery stores. amul cream does not whip well as the fat content is low. even if you blend the cream in a mixer/blender or hand a blender than that works too. we don’t want soft peaks in the cream in this recipe. just a thorough whipping.
I am totally in love with this mousse its so good to just look got to have it .I must go to shop and get some mangoes off to chopping.Lovely recipe dassana.
i have a tin of mango puree is this ok to use?? also on a trip to maderia i bought passion fruit liquor so was thinking of adding this too!!
hi tracey, you can use mango puree and also add the passion fruit liquor.
thankyou..lastly im confused as to what cream to use? thickened cream?? is it clotted cream or do i whip some cream???? thanks!
hi tracey, you can add thickened cream or whip up some cream too.
hi Dassana,
really quick and easy recipe, made it yesterday and my hubby really love it . thank you
thats nice to know uma…..
Sorry if I am asking you the same Q, would the mousse set firm and thick without agar agar or gelatin? Just curious… I have plenty of whipping cream in the fridge and mangoes too, had this Q on mind before I could go ahead making it.
it is alright shri. the mousse is not very firm and well set the way gelatin or agar agar added mousses are. but the cream gives it a good body and firmness. you can see from the pics, the mousse is not flowing. it is set but not so set or thick that if you turn the glass it will not fall 🙂
but they are an excellent way to combine the goodness of mangoes with cream and a really good dessert. go ahead and make this delicious mango mousse 🙂 sweetness can be adjusted as per your preference.
Hi Ma’m…….. its really amazing n easy as well recipe ….thanks a lot…. but i need 1 more suggestion that instead of wine what else i can add…… i can’t use lemon juice as my mom has some problem… so plz guide … thanks again… 🙂
you can skip the wine altogether mehak. no need to add the lemon juice too. just make the mousse with mango puree, cream, honey or sugar. it will still taste delicious.
for additional flavors besides the mango flavor, you can add some vanilla extract, about 1/2 tsp for this recipe. for a more indianised taste, you can add some cardamom powder and saffron, about 1/2 tsp of cardamom powder and a 4-5 strands of saffron.
thanks a lot for your nice suggestion…
welcome mehak
Gorgeous color looks yummy 🙂 can you pass me some
you have to come here to have the mousse 🙂
I cannot wait to make this recipe! Mango mousse sounds like heaven! Especially since it does not have any eggs or gelatine!
this looks like a must try! how long it takes to set in the freezer. Is there any other substitute for honey!!!
30 minutes in the fridge is fine. it is not supposed to be kept in the freezer compartment. you can easily add sugar instead of honey.
hey… i like the thick texture and the lovely color here… i like the addition of liquer… nevr made anything ever before using liquer… must try this one…i simply love the gorgeous pics and the way u hve captured the wonderful mango color…superb post! happy cooking 🙂
thanks beena 🙂
liquer does wonders to the mousse. i have added white sparkling wine and it was awesome with the combo of mango, cream & honey. you should try this recipe.
hi Dassana i made this yummy mousse today and believe me it was not allowed to go in the fridge..as soon as i made it vanished away..i had to add more honey in it as mine was not as sweet as i wanted it to be..
the sweetness of the mousse depends on the sweetness of mangoes. the honey can easily be adjusted. you should have allowed to set it for some time to get a firm texture. but mangoes and cream is such an irresistible combination that no wonder you were not able to refrigerate the mousse 🙂
Hi dassana,
Nice Mousse. Instead of heavy cream and honey, can i make it with milk only. My son doesn’t like both. Hope to hear from you soon. 🙂
Regards
Shikha
hi shikha, you can add milk, but the texture would be a little flowing and fluid and not firm. it will be somewhat like a thick aamras. add sugar or jaggery if you are not adding honey. also i am assuming that since you are making this for your son you are not going to add any liquer. in this case you can just add 1 tsp of lemon juice to the mousse.
Hi this recipe looks yummy!!! I have a question…when you say thick cream is that heavy whipping cream? Or is it something else? Sorry but I’m not sure what you mean and I really want to make this for my family we all love mangoes!!!! Thank you so much and hope to hear from you soon!
Johana
thanks johana. by thick cream i mean heavy cream. in india we call it thick cream. i used cream which has 24% fat content. you can use a heavy cream which has more than 24% fat content also.
Nice adult mousse 🙂 And no gelatine or agar. Looks great. I am amazed at the posts here. Didn’t I come by this morning and find a new post… and now one again!
thanks radha…. on a posting roll…. too many backlog of posts 🙂
So quick and easy..Love the yellow colour. Yumm.
Hi I really like ur dishes mainly ingredients r always available at home.. thank you so much
Welcome Anjali