Mango Mousse

This light and creamy mango mousse is a great fruity dessert for warm days. Made with simple ingredients, it delivers tropical flavor in every spoonful without much effort.

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Table of Contents

• Ingredients
• Instructions
• Variations
• Tips
• Serving suggestions
• Storage
• FAQs

When the weather gets warm, I always find myself craving something sweet, light, and refreshing. That's why this mango dessert has become one of my go-to treats. It's creamy, full of mango flavor, and is simple to make yet feels special.

This recipe is great for entertaining or enjoying solo after a long day. It comes together quickly, doesn't require baking or condensed milk, and can be dressed up with mango compote if you're feeling fancy. If you love mangoes as much as I do, this mousse will become a favorite in your dessert rotation.

Ingredients

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• Fresh ripe mangoes - Provide natural sweetness, vibrant flavor, and smooth texture for the mousse base.
• Heavy cream (chilled) - Adds richness and a creamy, airy texture when whipped.
• Confectioners' sugar - Sweetens the mousse and dissolves easily without graininess.

Garnish:

• Fresh ripe mango - Enhances presentation and adds extra fruity flavor on top.
• Fresh mint leaves - Add a refreshing touch and a pop of color for visual appeal.

Scroll down to the recipe card for quantities used.

Instructions

Prepare the mangoes by thoroughly washing and removing any unwanted residue, including the mango sap. Then, pat dry with paper towels.

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Slice the mango pulp into cubes, removing the skin and avoiding the seed. Place into a blender.

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Pulse until mangoes are puréed. Reserve 4 tablespoons of the mango purée.

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In a bowl, whisk chilled heavy cream using a hand mixer until soft peaks form.

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Slowly add the mango purée while whisking on low speed to prevent the mixture from deflating. Alternatively, fold the purée into the cream mixture.

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Add 2 tablespoons of reserved purée to the bottom of dessert glasses. Spoon the mango-cream mixture equally into each glass. Allow the mousse to set in the refrigerator for at least 2 hours or overnight.

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Before serving, slice and dice the remaining ripe mango. Top the diced mangoes over the chilled mango mousse and garnish with fresh mint leaves.

Hint: Chill your mixing bowl and beaters before whipping the cream to help it whip faster and hold its airy texture for the eggless mango mousse.

Variations

Here are some easy ways to customize this easy mousse recipe:

• Add citrus flavor - Mix in a splash of lime or lemon juice for a tangy kick.
• Layer with texture - Alternate mousse with crushed sugar cookies or graham crackers for a parfait-style dessert.
• Make it tropical - Add shredded coconut or a bit of pineapple puree to the mango mixture.
• Boost the creaminess - Fold in a little cream cheese or yogurt for a richer flavor.
• Switch up the garnish - Top with berries, toasted nuts, or a drizzle of chocolate sauce.
• Make mango mousse cake - Cut a cake mix mug cake in half and place the mousse in the middle of both halves.

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Tips

• Purée the mango until completely smooth to avoid fibrous bits in the mousse.
• Gently fold the whipped cream into the mango puree to keep the mixture light and airy.
• Taste the mixture before chilling and adjust sweetness if needed.
• Chill the mousse for at least 2 hours to allow it to set and develop flavor.
• Serve in clear glasses or dessert cups for an elegant presentation.

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Serving suggestions

One of my favorite ways to serve mango mousse is in individual glass cups or small jars. The layers of golden mango look so beautiful and inviting, especially when topped with a swirl of whipped cream and a sprig of fresh mint. You can also add finely chopped fresh mango on top for extra flavor and color.

For a fun twist, try adding a layer of crushed cookies, sponge cake, or ladyfingers at the bottom of the cup. This creates a delicious contrast in texture and makes the dessert feel even more special. A drizzle of passion fruit sauce or honey on top can also give it a sweet and tangy finish.

If you're serving this for a special occasion, present it in martini glasses, wine glasses, or even hollowed-out mango halves for a tropical touch. Garnish with edible flowers or a light dusting of powdered sugar for an elegant look. Love fruity and creamy desserts? You might also enjoy my Ube Ice Cream or Dairy-Free Almond Butter Ice Cream.

Storage

To store mango mousse, transfer it into airtight containers or keep it covered tightly with plastic wrap to prevent it from absorbing any odors from the fridge. It should be refrigerated and enjoyed within 2 to 3 days for the best flavor and texture. If you've garnished the mousse with fresh fruit or mint leaves, it's best to add those right before serving so they stay fresh and vibrant.

FAQs

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Recipe

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Mango Mousse

Creamy, fruity, and light, this mango mousse is the perfect no-bake dessert for warm days. Easy to make and full of tropical flavor.

Prep Time10 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Dessert

Cuisine: Filipino

Diet: Gluten Free, Vegetarian

Servings (Adjustable): 2

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Ingredients

• ▢ 2 medium mangoes fresh and ripe
• ▢ ½ cup heavy cream chilled
• ▢ 1 ½ tablespoons confectioners' sugar

GARNISH:

• ▢ 1 medium fresh ripe mango
• ▢ 2 to 3 pieces fresh mint leaves

Instructions

• Thoroughly wash mangoes. Remove any unwanted residue including the mango sap, then pat dry with paper towels.
• Slice the mango pulp while avoiding the seed, then cut into cubes. Transfer into a blender and pulse the mangoes, until they are puréed. Reserve 4 tablespoons of the mango purée.
• In a bowl, whisk chilled heavy cream using a hand mixer until soft and fluffy. Pour the mango purée and whisk using the lowest speed, preventing the mixture from deflating. Alternatively, fold the mango purée into the cream mixture.
• Assemble the mango mousse into two glasses. Add 2 tablespoons of mango purée at the bottom of each glass. Pour the mango-cream mixture equally on each glass.
• Allow the mango mousse to set in the refrigerator at least 2 hours or overnight.
• Before serving, slice and dice the remaining ripe mango. Top the diced mangoes over the chilled mango mousse and garnish with fresh mint leaves.

Notes

In some countries, confectioners' sugar is also known as confectioners' powdered sugar.

When handling and washing mangoes, avoid direct contact with the sap.

Using ripe sweet mangoes will help lessen the use of additional confectioner’s sugar.

For this particular version, the 1 ½ tablespoons confectioner’s sugar used was sweet enough with the addition of sweet ripe mangoes. But I have previously made this recipe using mangoes that aren’t so sweet, so an additional ½ tablespoon of confectioner’s sugar was added. If the mangoes used aren’t as sweet, adjust the confectioner’s sugar, ½ tablespoon at a time.

Use the mango pulp and remove the fibrous parts, if any. Some mangoes are more fibrous than others.

Ideally, use Philippine “carabao” mangoes. This variety is one of the sweetest mangoes in the world.

It’s recommended to chill the heavy cream before whipping. Chilled heavy cream will speed up the process of forming soft peaks, particularly during summer.

Use borosilicate glass/jar or tempered glass containers when placing items in the refrigerator.

 

 

Equipment

measuring spoon

Measuring Cup

Knife

Chopping board

Blender

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