This easy 4 Ingredients Mango Mousse is a great summer dessert made without gelatine, no eggs and no refined sugar. Such a light, fresh and creamy dessert, it is perfect to finish a dinner party or to enjoy as a sweet treat.
Why we love this recipe
There is nothing lighter and fresher than Mango Desserts in Summer! Just like my Mango Panna Cotta and Lemon Mousse, this 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!
This dessert is so easy to prepare, all you need is 4 ingredients! Many mousses are made with Eggs like my Raspberry Mousse or Coffee Mousse, but this recipe only relies on whipped cream to give it its distinctive creamy texture.
- Cream: I used Heavy/Thickened Cream, but you can use Whipping Cream as well. The only requirement is for the cream to have at least 30% fat in it, otherwise it will not whip and your mousse will remain liquid.
- Mango: I used fresh mangoes here. 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 if preferred, but I personally love the lightly floral flavour it adds to the dessert.
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.
How to make Mango Mousse
There are three super easy steps to follow to make this recipe:
- Photo 1: Place the cubed Mango, Lime Juice/Zest and Honey in a blender and mix until very smooth. You can use it as is, or pour it through a thin mesh sieve to remove any strings or lumps. Transfer into a large mixing bowl and set aside.
- Photo 2: in a separate bowl (or the bowl of your stand mixer), whip the really cold Cream until you get stiff peaks. But careful not to over-whip it or the cream will start to become grainy.
- Photo 3 & 4: very gently fold the whipped Cream into the Mango Puree in three or four times, until fully incorporated. Stop as soon as you cannot see bits of cream anymore.
- Pour the mousses in serving cups and place in the fridge to set for at least 2 hours.
- Finish with your choice of toppings just before serving.
Tips for Success
- Make sure the Cream is very cold before you whip it. It will help to stabilise it and make a stiffer mousse.
- 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.
- Always add the whipped cream in a few times to avoid deflating the air it contains.
- 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.
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.
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.
Yes, you can make this mousse with frozen mango! Just make sure the fruit is fully thawed and well drained. You need to remove any excess water that might be contained in the frozen mango.
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 gelatine.
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.
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.
More Summer Dessert
- Strawberry Panna Cotta
- Fresh Apricot Crumble
- Strawberry Crumble Cake
- Coconut Panna Cotta with Strawberry Topping
- Plum Upside Down Cake
- Easy Cherry Clafoutis
- Peach Galette
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Easy Mango Mousse
- 450 gr (1 lbs) Mango Flesh - about 2 large mangoes
- 30 gr (2 tablesp.) Honey
- 1 Lime (Juice + Zest) - about 30 ml / 2 tablespoon Juice
- 250 ml (1 cup) Heavy / Thickened Cream
- 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 set for at least 2 hours.
- Finish with a Mango Coulis or fresh slices of Mango just before serving (see note 3).
- 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.