This easy 4 Ingredients Mango Mousse is a great Summer dessert made with no gelatine, no eggs and no refined sugar. It is an incredibly light, fresh and creamy dessert that is the perfect way to finish a dinner party or to enjoy as a sweet treat.
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Why we love this recipe
There is nothing lighter and fresher than a mango desserts. Just like my Mango Panna Cotta and Mango Mousse Cake, this Mango Mousse is super creamy and packed with flavours. It is the perfect recipe to prepare on a hot day and to serve for dessert or as a sweet snack.
What I love the most about the recipe is that this Mango Mousse is made without Gelatine, is Sugar-Free and Eggless as well. It will suit many dietary preferences.
The texture of this mousse is so so creamy, almost like a pudding (since it is made without any gelling agent). If you like that style of desserts, you will love this mousse!
More Mousse Recipes:
Ingredients
This dessert is so easy to prepare, all you need is 4 ingredients. As opposed to a classic mousse that is made with whipped egg whites like this Coffee Mousse, this recipe simply uses whipped cream to create its fluffy texture.
What is mango mousse made of (Scroll down to recipe card below for all quantities):
- Cream: Thickened / Heavy Cream (Whipping Cream) - or a cream that contains at least 30% fat. A lower fat percentage will not allow for the air bubbles to remain stable in the mousse and it will turn liquid.
- Mango: I used fresh mangoes here but it will work with frozen mango as well; simply make sure to thaw and drain it quite well. I have not tried this recipe with canned mangoes.
- Lime: both the juice and zest. This is optional, but I have found that it is a super easy way to boost the flavours of this mousse. It adds that little kick needed to balance the sweet flavour of the mango. You could use a Lemon instead if preferred.
- Honey: you could use any of your preferred liquid sweetener instead such as Maple Syrup or Agave Syrup, but I personally love the lightly floral flavour it adds to the dessert.
You can also add a little bit of vanilla extract if you want.
To finish the dessert:
This is optional, but I topped the mango mousses with more fresh Mango (sliced into thin strips and rolled to create a fun pattern), a few Mint leaves, a sprinkle of desiccated Coconut and some Lime Zest.
Alternatively, this homemade Mango Coulis or Mango Curd will also make a delicious topping for the dessert.
How to make Mango Mousse
There are three super easy steps to follow to make this mango mousse recipe:
- Photo 1: Place the cubed Mango pulp, Lime Juice & Zest and Honey in a blender. Blend until very smooth. Transfer into a large mixing bowl and set aside.
To get it super smooth, you can also pour it through a thin mesh sieve first.
- Photo 2: in a separate bowl (or the bowl of your stand mixer), start whipping the really cold Cream on medium speed. Start to slowly increase the speed once you reach soft peaks and continue until you get stiff peaks.
But careful not to over-whip it or the cream will start to become grainy. A good tip is to finish by hands with a whisk once you are almost at the desired consistency.
- Photo 3: Add about a quarter of the whipped cream into the mango puree. Gently stir with a spatula until incorporated.
- Photo 4: Continue to add the whipped cream in 2 or 3 times and very gently folding it in. Stop to scrape the bowl if required. You could get a soft, light mixture.
- Pour the mousse in serving cups and place in the fridge to chill for at least 3 hours, or until it has set.
- Just before serving, finish with your choice of toppings.
Recipe FAQs
Yes you can, as long as it has a minimum of 30% fat content. A lower fat content won't allow you to whip the cream to stiff peaks. Also be aware that using a flavoured cream like Coconut Cream will alter the taste of the dessert.
I don't recommend using this mango mousse for that purpose. As explained above, this mousse is more on the pudding/cream side and will not hold its shape well.
This recipe is more on the creamy, puddingey side rather than stiff mousse. If you want a stiffer - or more stable - mousse, you could add gelatine.
With gelatine, dissolve 1 teaspoon of gelatine powder in cold water. Heat up the blended mango puree to a simmer, remove from the stove and whisk in the gelatin mixture.
Place it in the fridge to cool down to at least room temperature (you might need to whisk it up if it has stiffened up) before folding in the whipped cream.
If you are after a thicker, more set mousse texture, you can use a little bit of cornstarch (about 1 tablespoon). Whisk the blended mango mixture with the cornstarch and place it in a small saucepan. Turn on medium low heat and continuously stir until it starts to thicken.
Transfer into a clean bowl and place in the fridge to cool down completely before folding in the whipped cream. You may need to loosen the mixture with a whisk before adding the cream if it has started to set too thick.
Tips for Success
- Be careful when whipping the cream as it is easy to over-whip it. Once the cream starts to get thicker and stiffer, regularly stop to check its texture. If not ready, keep whisking for a few seconds at the time only to avoid getting a grainy whipped cream. Alternatively, finish whipped the cream by hands with a whisk once it reaches medium peaks.
- Always add the whipped cream in a few times to avoid deflating the air it contains. The first addition of whipped cream can be mixed in with a whisk instead of a spatula. This will make incorporating the rest of the cream more easy.
- Only add toppings after the mousses have set in the fridge for a few hours. This mousse is quite delicate since it does not contain gelatine, so it needs to firm up first before it can support any toppings.
- This dessert needs to be made a few hours before serving but if you want to start preparing it in advance, you can make the mango puree a few days ahead and stored in the fridge until ready to mix it with the cream.
Storing
These Mango Mousse Cups should be kept in the fridge and will last for up to two days. If you want to make them ahead, refer to the tips section above.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Easy Eggless Mango Mousse
Ingredients
- 450 gr (1 lbs) Mango Flesh - about 2 large mangoes
- 30 gr (2 tablespoons) Honey
- 30 ml (2 tablespoon) Lime Juice - about 1 large lime
- 1 teaspoon Lime Zest - about 1 large lime
- 250 ml (1 cup) Heavy / Thickened Cream - very cold
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
- Blend together the cubed Mango flesh, Honey, Lime Juice and Zest until very smooth (see note 1). Place it in a large mixing bowl.
- Place the very cold Cream in a large mixing bowl (or the bowl of your stand mixer) and whisk it until you get stiff peaks (see note 2).
- Gently fold the Cream into the Mango Puree in 3 or 4 times.
- Pour the mango mousse into serving cups and place in the fridge to chill for at least 3 hours, or until set.
- Finish with a Mango Coulis or fresh slices of Mango just before serving (see note 3).
Tried this recipe? Make sure to leave a comment and star rating below!
Notes
- Mango: if using frozen mango, make sure it is completely defrosted and drained to remove any extra water/liquid.
- Cream: it needs to have at least 30% fat content in it, otherwise it will not whip.
- To get a very smooth mousse, you can pour the blended mango puree through a thin mesh sieve to remove any lumps or fibres.
- Be careful not to over-whip the cream or it will become grainy. When the cream starts to stiffen up, regularly stop to check its consistency and whip for only a few seconds at the time until ready.
- Make sure the mousses have set before adding heavy toppings over them or they will sink in. I finished the mousses with thinly sliced strips of one mango, some desiccated coconut, a few leaves of mint and lime zest.
Sarah says
Love mangoes and this looks light and creamy, yum!
A Baking Journey says
thanks Sarah!