Looking for a gluten-free and egg-free treat that is also a perfect dessert for summer days? Here’s a recipe for a creamy and indulgent, yet super easy dessert made with just a handful of ingredients. Equally suitable for a summer weekday or to celebrate special occasions, this delicious Mango Mousse recipe is a perfect way to prove that 10 minutes and 4 ingredients are all you need to create something utterly irresistible!
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Why You Will Love This Mango Mousse Recipe
There are many reasons to love this creamy, yet summery and refreshing dessert. Here are just a few of them:
- This Mango Mousse Dessert is made with just 4 ingredients, and even they can be easily substituted.
- This is an eggless mango mousse, that is also gluten-free.
- Substitute icing sugar with honey, and you have yourself a refined sugar-free mango mousse.
- It is lighter than our Baked Mango Mousse but more indulgent than the Mango & Lime Fool.
- It will only take 10 minutes of hands-on time to make (just like our Creamed Coconut & Greek Yogurt Dessert), so it is perfect for busy people!
- And let’s be honest – who wouldn’t like a creamy mango mousse as a dessert, right?
Equipment Needed
You will need:
- A food processor or a powerful smoothie maker. We use and love our Kenwood budget-friendly processor!
- A handheld electric mixer. Once again, we use a Kenwood mixer. If you don’t have one, use a stand mixer with a whisk attachment to whip up the cream.
- Large bowl. Use a sturdy bowl that won’t shatter when you beat the cream.
- Silicone Spatula.
- Serving glasses or bowls. We like using see-through glasses for this mango dessert, but small bowls will work too!
Ingredients: What Is Mango Mousse Made Of?
You are not going to believe it, but this eggless mango mousse recipe only requires 4 ingredients to make! You will need:
- mango: we used frozen defrosted mango. But it can be made with ripe and sweet fresh mangoes or even canned mango puree. For this recipe, which serves 2, you will need 240g of frozen mango.
- icing sugar: Alternatively, substitute it with natural sweeteners like honey, maple syrup or agave nectar.
- leaf gelatine: can be substituted with 1 level teaspoon of gelatine powder per 1 leaf gelatine sheet.
- heavy cream: also known as double cream in the UK (you may use heavy whipping cream too). Any cream that you can whip up to soft peaks will work well in this recipe. Choose cream that has 35-38% fat content.
Step-by-Step Method
Three easy steps to make this delicious summer dessert: making mango puree, whipping up the cream, and leaving the assembled mousse to set and firm up. Just jump into the recipe!
STEP 1: Homemade Mango Puree
Defrost the mango in the fridge overnight, if you are using frozen mango chunks. Alternatively, use very sweet and ripe mangos. Peel and destone them.
Place cubed mango and icing sugar into a food processor or a smoothie maker and blitz into a smooth puree.
Soak leaf gelatine in cold water for 5 minutes.
Heat 3 tablespoon of water in a small saucepan to boiling point then immediately take it off the heat. Squeeze excess water out of the soaked leaf gelatine sheets and add it to hot water, stirring immediately, until the gelatine completely dissolves. Pour the mixture into the mango puree and mix well. Set it aside.
STEP 2: Whip the Cream
Add the cream to a large mixing bowl (or the bowl of a stand mixer fitted with a whisk attachment). Using an electric whisk, beat the cream to soft-medium peaks. Make sure not to over-whisk though (when the cream is almost ready, beat it on low speed so you can stop before you take it too far).
STEP 3: Assemble & Chill
Scoop the mango mixture into the cream using a rubber spatula and mix gently until the mango is fully incorporated. Make sure not to overmix, you want to keep the air bubbles that you whisked into the cream to keep the mousse light and airy. However, be thorough, make sure to go right down to the bottom of the bowl, so there is no unmixed cream left.
Spoon the mousse into glasses or small bowls, cover with plastic wrap and place them in the fridge to set and firm up for 4 hours.
Once chilled, they can be decorated (read below on the best toppings) and served!
Storage
Store the mousse covered in the fridge for up to 3 days. Covering the mousse will make sure it does not absorb any other odours from the fridge. Note that your mousse will last for 3 days only if your cream has at least 3 days until its expiry date.
Unfortunately, we do not recommend freezing this mango dessert. The texture will be altered and the water from the mango may separate and freeze on top!
Recipe FAQs
This particular mousse recipe isn’t very firm or set. This is because we use a relatively small amount of cream to mango and not a huge amount of gelatine, to make them as fruity as possible. If you want the mousse thicker, you can use more heavy cream and an extra sheet of leaf gelatine.
This mousse should be light and airy on the day that you make it. If it isn’t, it may be due to the cream being under-whipped, or the mousse being overmixed. The mousse will lose a little bit of its fluffy texture the next day naturally, however!
Recipe Variations
If you want to introduce some different flavours into your mousse, you can add a bunch of things to it. There are a few ingredients that go particularly well:
- Vanilla extract or vanilla bean paste.
- Add a tablespoon of fresh lime juice or lemon juice to your mango puree, especially if your mango is very ripe and overly sweet.
- A pinch of chilli powder added to the pureed mangos really enhances the mango flavor.
- Crushed cardamom seeds or cardamom powder also go particularly well.
If you wish to make this eggless mango mousse free of any animal products, you may use coconut cream (not to be confused with coconut milk or creamed coconut) and agar agar instead of gelatine.
And if the color of the mousse is less vibrant than you’d like it to be, you can always add some orange food colouring to it. We advise adding it to the mango pulp before mixing it with the whipped cream.
How To Decorate Mango Mousse
This Mango Dessert can be enjoyed as is, but if you are looking to impress your guests, or simply enjoy your food aesthetically pleasing, there are many things you can do to make it cook prettier:
- Decorate the mousse with some small uniform mango cubes.
- Add some fresh mango puree to the bottom of the glass before spooning the mousse on top.
- Make it prettier with toasted coconut flakes.
- Add some dark chocolate or white chocolate shavings to the top of the mousse.
- A mint sprig is a simple but effective decoration for this mango dessert.
Other Mango Dessert Recipes To Try
If mango is one of your favourite fruits to use in desserts, we have some recipes that you may be tempted by:
Recipe Card
Easy Mango Mousse
Equipment
- Food Processor or Smoothie Maker
Ingredients
- 240 g frozen mango defrosted
- 20 g icing sugar
- 2 leaf gelatine sheets
- 125 g heavy (double) cream
Instructions
- Defrost the mango in the fridge overnight, if you are using frozen mango chunks. Alternatively, use very sweet and ripe mangos. Peel and destone them.
- Place cubed mango and icing sugar into a food processor or a smoothie maker and blitz into a smooth puree.
- Soak leaf gelatine in cold water for 5 minutes.
- Heat 3 tablespoon of water in a small saucepan to boiling point then immediately take it off the heat. Squeeze excess water out of the soaked gelatine leaves and add it to hot water, stirring immediately, until the gelatine completely dissolves. Pour the mixture into the mango puree and mix well. Set it aside.
- Add the cream to a large mixing bowl (or the bowl of a stand mixer fitted with a whisk attachment). Using an electric whisk, beat the cream to soft-medium peaks. Make sure not to over-whisk though (when the cream is almost ready, beat it on low speed so you can stop before you take it too far).
- Scoop the mango mixture into the cream using a rubber spatula and mix gently until the mango is fully incorporated. Make sure not to overmix, you want to keep the air bubbles that you whisked into the cream to keep the mousse light and airy. However, be thorough, make sure to go right down to the bottom of the bowl, so there is no unmixed cream left.
- Spoon the mousse into glasses or small bowls, cover with plastic wrap and place them in the fridge to set and firm up for 4 hours.
- Once chilled, they can be decorated and served!
Notes
- Decorate the mousse with some small uniform mango cubes.
- Add some fresh mango puree to the bottom of the glass before spooning the mousse on top.
- Make it prettier with toasted coconut flakes.
- Add some dark chocolate or white chocolate shavings to the top of the mousse.
- A mint sprig is a simple but effective decoration for this mango dessert.
Nutrition
Leave a Reply