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.
Servings (Adjustable):
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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
