This mango mousse is pure sunshine in a cup, and made with only 3-ingredients! Each spoonful is bursting with mango flavor and has a light and creamy texture that just melts in your mouth. And, honestly, it might be the best mango dessert you can make for summer.
THE BEST MANGO MOUSSE
When the warm weather hits, I always find myself craving light and refreshing dessertsthat make me feel like I'm on a tropical vacation.
And, this mango mousse recipe, well, it's just that.
It has just the right amount of sweetness, is packed with fruity creamy mango goodness, and is wonderfully rich and airy.
Plus, it only takes 5 minutes to make this easy mango mousse, and it requires no cooking – perfect for when it's too hot to use the oven or stove.
Also, this is an excellent last-minute dessert option for parties and get-togethers. You can easily make a huge batch, and speaking from experience, it's always an instant hit with kids and adults!
Again, you only need 3 ingredients to make this dreamy eggless mango mousse a reality.
And if you don't have all of them on hand, pick up some extra because you'll want to make this recipe again very soon.
Anyways, here's what you'll:
- 1 Cup mango puree (homemade or store-bought)
- 1 Cup heavy cream
- 1 Teaspoon agar agar powder or gelatin powder
- 2 Tablespoons water
Don't let the simplicity of this recipe fool you. You'd be surprised how just a handful of ingredients can turn into such an addictively delicious dessert.
And if you are using the agar agar powder, you can also use it to make this luxurious vegan creme brulee next!
MAKING THE MANGO PUREE FROM SCRATCH
Summer is the peak season for ripe fresh mangoes, so what better way to take full advantage than by making your own mango puree, am I right?
You can make it yourself at home by blending ripe fresh mangoes in a blender, food processor, or even an immersion blender. Just one large mango or two smaller mangoes should be enough to make a cup of mango puree.
To prepare your mango for the puree, slice it lengthwise on either side to remove the large seeds in the middle. Then gently cut the mango flesh into cubes, being careful not to slice through the skin.
Scoop out the mango cubes with a spoon and transfer them to your blender and blend up your mango cubes until you get a smooth mango puree.
With all that said, you can use store-bought mango puree, too, if that's what you have available. It'll come out wonderfully fruity and flavorful either way.
MAKING THE MOUSSE SWEETER
So, I didn't use any sugar in the recipe because my mango puree was already sweet enough.
However, if you'd like your mousse to be a little sweeter, you can add some powdered sugar to the heavy cream while whipping it.
And using powdered sugar is the best way to sweeten your mango mousse because it won't take on a grainy consistency.
HOW TO MAKE MANGO MOUSSE
Honestly, this mango mousse recipe is practically effortless. It only takes about 5 minutes to make, then all you have to do is pop it in the fridge to chill and serve when ready.
And if you need more, you can easily double or triple the recipe to suit your needs.
Now, let's make some mango mousse!
STEP 1: PREPARING THE INGREDIENTS
Ok, so the first thing you'll want to do is dissolve the gelatin or agar agar powder in a medium-sized bowl with two tablespoons of hot water.
Then, add in the mango puree and mix until well-incorporated.
Next, pour your heavy whipping cream into a mixing bowl and add in your powdered sugar (if you're using it).
Whip the heavy cream with an electric mixer for about 3 minutes or until you get medium stiff peaks. The peaks should be able to hold their shape but still curl in slightly at the tip.
STEP 2: CREATING THE MOUSSE
Now, gradually fold your mango-gelatin mixture into the whipped cream with a rubber spatula, working in three batches.
Then divide the mango mousse into 4 serving glasses and let them chill in the refrigerator for about 2 hours.
Once they're chilled, take them out and top with some fresh cubed mango and dried coconut flakes. Enjoy!
HOW TO STORE YOUR MANGO MOUSSE
Your eggless mango mousse is best enjoyed the day you make it or the day after, so you can prepare the mousse a few hours before you plan to serve it or let it chill overnight.
But if you don't finish all of it, the mousse will stay good in the fridge for up to 3 days - the texture will just be slightly altered. To store, cover the top of the individual serving glasses tightly with plastic wrap and place in the fridge.
Oh, and I do not recommend storing them in the freezer because the cold temperature will cause some of the liquids in the mousse to separate.
WRAPPING IT ALL UP
This fresh and fruity mango mousse is a personal favorite of mine, and my family's, during the summer. But it also makes a great easy snack or dessert any time of the year!
Everyone who tries it loves it, and I have a good feeling that you will too.
But fair warning, once you bring this mousse to a get-together or party, your friends and family will be requesting it all the time.
Anyway, I hope you enjoy this mango mousse recipe as much as I do. If you make it, be sure to leave a comment and let me know how it turned out - I'd love to hear!
MORE FRUITY DESSERT RECIPES
If you love fruit, there are a few more delicious fruit desserts on the blog.
I highly suggest you try one of these next:Print
Mango Mousse | The Best Mango Mousse Recipe
This mango mousse is pure sunshine in a cup, made with only 3-ingredients! Each spoonful is bursting with mango flavor and has a light and creamy texture that melts in your mouth. It might be the best mango dessert you can make and is just in time for summer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Dessert
- Method: Mixing
- Cuisine: Mousse
- Dissolve gelatine in hot water. Add to the mango puree and mix well.
- Whip heavy cream with an electric mixer until medium peaks - about 3 minutes. And if you want to sweeten it up more, add in a little powdered sugar with the heavy cream.
- Fold mango-gelatin mixture into the whipped heavy cream in 3 batches.
- Transfer into serving glasses and chill in the fridge for 2 hours.
- Serve with cubed mango and coconut flakes on top.
The scale up function does not change the gram measurement.
- Serving Size: 1 serving
- Calories: 209.25
- Fat: 18
- Carbohydrates: 7
- Fiber: 0
- Protein: 0.25