Mango Mousse

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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.

mango mousse in two glasses on a dark beige wooden board

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:

  1. Banana Mousse
  2. Strawberry Mousse
  3. Banana Mousse
  4. Chocolate Mousse
mango mousse in two shot glasses with a spoon inside on glass on a dark beige wooden board
Step-by-Step Guide

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.

chopped alphonso mangoes in a blender

2. Blend until you get a thick smooth mango puree. This should yield approximately 1 cup of mango puree. Set aside.

mango puree in blender

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.

cream being whipped with an electric beater in a glass bowl

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.

cream whipped to soft peaks

Add Mango Puree and Fold

5. Next add the mango puree to the whipped cream.

mango puree added to bowl

6. Gently fold and mix the mango puree with whipped cream to a rich, fluffy and soft consistency.

creamy mango mousse mixture in the bowl

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.

mango mousse in small two glasses

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.

mango mousse in two shot glasses with a spoon inside on glass on a dark beige wooden board

Tips + 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.

More Mango Desserts To Try!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

closeup shot of mango mousse in a small glass with a spoon inside

Mango Mousse Recipe

4.92 from 45 votes
Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute cravings. This eggless mango mousse recipe is easy to make from scratch, with no cooking required. Whip up a batch of deliciously fresh and fruity mango mousse in just 10 minutes.
Prep Time 10 mins
Cook Time 0 mins
Setting Time 30 mins
Total Time 40 mins

Cuisine World
Course: Desserts
Diet: Gluten Free, Vegetarian
Difficulty Level: Easy

Servings 4
Units

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

Notes

  • 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

Nutrition Facts
Mango Mousse Recipe
Amount Per Serving
Calories 118 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 17mg6%
Sodium 6mg0%
Potassium 189mg5%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 17g19%
Protein 1g2%
Vitamin A 1272IU25%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 38mg46%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 5µg5%
Calcium 22mg2%
Vitamin B9 (Folate) 45µg11%
Iron 1mg6%
Magnesium 11mg3%
Phosphorus 24mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This mango mousse recipe from the blog archives (May 2012) has been republished and updated on 15 May 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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76 Comments

  1. This was so simple and delicious! Perfect as a summer dessert. I did not add any sugar because I used very ripe mangoes.5 stars

  2. 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?

    1. 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.

  3. Can I keep this desert in the fridge for a few hours to be used later

  4. Hi Dassana,
    Thank you so much for the recipe. This is the first time I am trying mango mousse…kids really liked it.

  5. 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 purรฉe 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?

    1. 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.

  6. 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?5 stars

    1. 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.

  7. Awesome recipe. I had to make d dessert in ten minutes and I am so glad I found this recipe!! Thank you Dassana ๐Ÿ™‚5 stars

  8. 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 tin5 stars

    1. then you will have to include more tins or cans to increase the proportions. also the proportion of cream and sugar will increase.

  9. 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?5 stars

    1. 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.

    1. ruchi, i won’t suggest. as pineapple might react with milk. you can use bananas, strawberries.

  10. recipes are amazing. sply the picture presentation.

    thx a lot for such a wonderful guide

    1. pleased to know this priyadarshi thankyou for your kind words ๐Ÿ™‚

  11. 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

  12. Hi Dasaana,
    I wanted to know how much should I whip the cream in the blender. I am going to try this with mango purรฉe just the way you mentioned your strawberry mousse. I just want to understand how much should I whip that cream.

    Thanks

    1. 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.

  13. hi dassana-
    can i use coconut cream (plus follow the same steps) to make it vegan?
    thanks

  14. 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…4 stars

    1. 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.

  15. 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?

  16. I have a question…about the cream…is it whipped cream or whipping cream…

    Thanks

    1. mona, the cream has to be whipped. in india we don’t get so many varieties of cream.

  17. 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.5 stars

  18. Hi dassana
    The mousse looks yummy I m on a eggless soufflรฉ 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

    1. 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.

  19. 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.

  20. 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!!

      1. thankyou..lastly im confused as to what cream to use? thickened cream?? is it clotted cream or do i whip some cream???? thanks!

  21. hi Dassana,
    really quick and easy recipe, made it yesterday and my hubby really love it . thank you

  22. 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.

    1. 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 ๐Ÿ™‚

      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 ๐Ÿ™‚ sweetness can be adjusted as per your preference.

  23. 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… ๐Ÿ™‚

    1. 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.

  24. I cannot wait to make this recipe! Mango mousse sounds like heaven! Especially since it does not have any eggs or gelatine!

  25. this looks like a must try! how long it takes to set in the freezer. Is there any other substitute for honey!!!

    1. 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.

  26. 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 ๐Ÿ™‚

    1. thanks beena ๐Ÿ™‚

      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.

  27. 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..

    1. 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 ๐Ÿ™‚

  28. 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. ๐Ÿ™‚
    Regards
    Shikha

    1. 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.

  29. 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

    1. 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.

  30. Nice adult mousse ๐Ÿ™‚ 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!

    1. Hi I really like ur dishes mainly ingredients r always available at home.. thank you so much