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.