Mango mousse is a wonderful dessert to serve after a hearty meal. Its light texture and delicious flavor make this mousse a surprisingly original and easy-to-make option. It's an ideal recipe when you're looking for a dessert to impress your guests without spending too much time in the kitchen.
To make this mango mousse, we've used cream instead of eggs. This makes the mousse lighter and creamier, and also avoids the risk of uncooked eggs in our recipes.
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You can use fresh mangoes or frozen pulp for this recipe. In either case, we'll blend the mango pulp to obtain the perfect texture and then mix it with the whipped cream.
In the recipe below, we'll show you how to prepare the basic mousse. From there, you can personalize it in many ways. For example, it's delicious served with passion fruit on top, with a layer of blended mango, or accompanied by whipped cream.
We can also add diced mango to the bottom of the bowls for a mousse with more texture. This time, we decorated the mousse with a little lime zest, prepared as follows: we cut the peel of a clean, dry lime (without the white pith), microwaved it for two minutes, and once cooled, blended it.
This way, we can freeze it and have it ready for any occasion.
Recipe Information
- Preparation time: 5 minutes
- Cooking time: 5 minutes
- Total time: 10 minutes (plus cooling time)
- Servings: 4
- Category: Pastry
- Cuisine: French
- Calories per serving (kcal): 251
Mango mousse ingredients
- 2 sheets of gelatin
- 300 g mango pulp
- 200 ml whipping cream (35% fat)
- 60 g icing sugar
- Lime zest (optional, for decoration)
How to make mango mousse
First, hydrate 2 sheets of gelatin in a bowl of cold water.
Next, we blend 300g of mango pulp and set it aside.
On the other hand, we beat 200 ml of whipping cream with a whisk along with 60 g of icing sugar.
Heat 2 tablespoons of pureed mango for a few seconds in the microwave and dissolve the drained gelatin in it. Add the rest of the mango and mix well.
We mix the mango with the whipped cream using a spatula, and with folding motions so as not to lose the air of the mousse.
We divide the mango mousse into 4 glasses or bowls, cover with cling film and refrigerate for a few hours until the mousse is set.
Once it has set, we can serve this delicious mousse. To decorate it, we can add some diced mango or, as we have done in this recipe, fresh or dried lime zest, as explained in the introduction.
Easy Preparation Summary
- Hydrate the gelatin
- Blend the mango
- Whip the cream with the sugar
- Dissolve the gelatin in some of the warm mango and mix with the rest
- Mix the cream with the mango
- Divide into bowls and let set in the refrigerator
- Serve your delicious mango mousse
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