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.
1Lime (Juice + Zest)about 30 ml / 2 tablespoon Juice
250ml (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).
This dessert is meant to be very creamy, with a texture between a pudding and a mousse. If you want a stiffer mousse texture, refer to the FAQ section above on how to add gelatine to stabilise it.Ingredients 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.