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Mango mousse is a delicious and refreshing dessert that’s perfect for any occasion. Aside from requiring few simple ingredients, this recipe requires no oven and no eggs. It is super easy and and can be definitely made ahead!
Whether you’re entertaining guests or simply looking for a sweet treat to enjoy after dinner, this mango mousse recipe is sure to satisfy your sweet tooth. So read on and get ready to indulge in this tropical delight!
Why You’ll Love this Mango Mousse Recipe
- Low effort, high impact. Mango Mousse is incredibly easy to make and requires no baking, making it a great dessert option for those hot summer days when you don’t want to turn on the oven.
- Healthy-ish. Mangoes are a delicious and nutritious fruit that are packed with vitamins and antioxidants, making this dessert a healthier alternative to many other sweet treats.
- Refreshing. The light and fluffy texture of the mousse is simply irresistible, and the sweet and tangy flavor of the mangoes is the perfect complement to the creamy whipped cream.
- Crowd pleaser. Mango mousse is a versatile dessert that can be dressed up or down depending on the occasion, making it a great option for everything from casual family dinners to fancy dinner parties.
- Make-ahead. This recipe is eggless and can be made up to 3 days ahead so it is a great dessert to make for small and big gatherings.
Ingredient Shopping List & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)
Yield: This recipe makes 6 servings at 80grams of mousse per container. Yield will vary depending on the size of the container you will be using.
- 225 grams (1 cup) heavy cream/ whipping cream /double cream (at least 35% milk fat)
- 30 grams (2 tablespoons) granulated white sugar
- 250 grams mango puree (freshly made or store-bought)
- If using store-bought, they are also called mango pulp – sold in cans and usually found in the international foods.
- If making from scratch, you need about 4-5 big ripe mangoes (preferably Alphonso or Ataulfo mangoes)
- 5 grams (1 1/2 teaspoons) gelatine powder
- I use Knox gelatine.
- 2 tablespoons water
- Use room-temperature or cold water; never use warm or hot water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting into the center.
Tools & Equipment
- handheld beater or stand mixer with whisk attachment for whipping the cream
- I use and love this cordless version – so convenient!
- mixing bowls
- flexible spatula
- small jars. cups, or ramekins
A Note on Mango Puree
This mango mousse recipe is great with fresh mangoes, frozen mangoes, as well as store-bought ones.
When mangoes are not accessible or are not in season, I often opt store-bought mango puree (sometimes called mango pulp). It also let’s skip the step of making my own.
However, if you want to make your own mango puree, here’s a simple recipe:
- 4-5 ripe mangoes
- 2-3 tablespoons of sugar (optional)
- Wash and peel the mangoes. Cut the flesh away from the seed.
- Place the mango flesh into a blender or food processor.
- Blend the mango until it becomes smooth and creamy.
- If desired, add sugar to taste and blend again.
- Transfer the puree to a container and refrigerate until ready to use.
Leftover mango puree can be used in a variety of recipes, including smoothies, desserts, and sauces.
How to Make Mango Mousse Step-by-Step
STEP 1. Combine the heavy cream and sugar in a large bowl. Using and electric mixer fitted with whisk attachment, whisk the cream mixture until stiff peaks form. Set aside.
STEP 2. In a small, heatproof bowl, combine the gelatine and water. Allow the gelatine to bloom for 5 minutes. Return the gelatin back to a liquid state by microwaving for 10 seconds.
Pour it over the mango puree and stir with a flexible spatula until the mixture is smooth.
STEP 3. Fold the mango puree into the whipped cream until light and smooth. Pour the mango mousse in six small serving glasses or bowls, using a spatula to scrape the bowl. For the photos you see here, I used 80 grams of mousse per glass.
STEP 4. Cover and keep in the fridge for at least 6 hours to let the mousse to set.
STEP 5. Once the mousse is set or just before serving, spoon about a tablespoon of mango puree on top and decorate with fruits.
Always serve this mango mousse cold. You can enjoy the mousse as is, or garnish it with fruits and mint leaves.
If you are making this dessert ahead, add the fresh fruit topping as close to serving time as possible so they won’t sink in the mango puree.
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.
How do I make this a vegan recipe?
Easily make this a vegan recipe by swapping the heavy cream with vegan-friendly coconut cream (not coconut milk) for a delicious mango mousse with an extra tropical twist. Whip the coconut cream with a hand mixer or stand mixer until stiff peaks form
Can I skip the gelatine powder?
I have tested making this recipe without the gelatine powder. The taste remains the same – still delicious! The difference can be seen in the texture – it’s a bit loose, runny. If you are ok with this then you can opt not to use gelatine.
Watch How To Make Mango Mousse
Printable Recipe Card
- 225 grams (1 cup) heavy whipping cream at least 35% milk fat
- 30 grams (1 tablespoon) granulated white sugar
- 5 grams (1½ teaspoon) gelatine (powder) I use Knox
- 2 tablespoons water
- 250 grams + extra for decorating mango puree
- blackberries, blueberries, strawberries and mint for decorating optional
- Whip. Combine the heavy cream and sugar in a large bowl. Using and electric mixer fitted with whisk attachment, whisk the cream mixture until stiff peaks form. Set aside.225 grams (1 cup) heavy whipping cream30 grams (1 tablespoon) granulated white sugar
- Bloom. In a small, heatproof bowl, combine the gelatine and water. Allow the gelatine to bloom for 5 minutes. Return the gelatin back to a liquid state by microwaving for 10 seconds. In a medium mixing bowl, combine the mango puree and gelatin, stirring with a flexible spatula until the mixture is smooth.5 grams (1½ teaspoon) gelatine (powder)2 tablespoons water
- Make the mousse. Fold the mango puree into the whipped cream until light and smooth. Pour the mango mousse in six small serving glasses or bowls, using a spatula to scrape the bowl. For the photos you see here, I used 80 grams of mousse per glass.250 grams + extra for decorating mango puree
- Chill. Keep in the fridge for at least 6 hours to let the mousse to set.
- Decorate (optional). Once the mousse is set or just before serving, spoon about a tablespoon of mango puree on top and decorate with fruits.blackberries, blueberries, strawberries and mint for decorating