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.
Table of Contents
Why This Recipe Works
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. 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.
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.
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.
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.
Tips + FAQs
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.
Swap the traditional cream with vegan-friendly coconut cream for a delicious mango mousse with an extra tropical twist.
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.
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.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Mango Mousse Recipe
- 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
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.
- 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.
- Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.
- 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.
- Cream: I have used the Indian brand of Amul low fat 25% cream which is a light cream 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 careful to not over whip the cream.
- Color of mousse: The color of your mango mousse recipe will vary with the kind of mangoes you have. Alphonso mangoes give a bright beautiful golden yellow color while some other varieties of mangoes can give a light yellow color to the mousse.
- Vegan options: Swap the traditional cream with vegan-friendly coconut cream for a delicious mango mousse with an extra tropical twist.
- Frozen or Canned mangoes: 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.
- Toppings and garnishes: Enjoy this fruity mousse topped with some more mangoes, chocolate shavings, a fresh dollop of whipped cream, mint leaves, chopped dried nuts or fruits, or any of your preferred goodies.
- Variations: For a much more creamy and thicker mousse, add 1 banana with the mangoes. For strawberry flavor, blend some strawberries with the mangoes.
- Scaling: The recipe has four to five servings, but can be easily scaled to make a large batch.
Nutrition Info (Approximate values)
This mango mousse recipe from the blog archives (May 2012) has been republished and updated on 15 May 2021.