Mango mousse is the bomb. It’s light, creamy, and perfect for summer. I made a fresh batch this weekend, and the recipe was a hit. My easy, no-cook recipe makes about 2 cups of mousse, which is enough to fill two 8-ounce glasses. I shared the recipe with my mom, and she made it for a potluck. The recipe will make more than you’ll need, but don’t worry—you can eat the extra mousse for breakfast.

Mango mousse is one of those little desserts that seem impossibly difficult to make, but the fact is, it’s really quite easy to get right. Just follow this simple recipe and you can be serving up a summery dessert in no time at all!

If you’ve never had a mango mousse you’re in for a treat. It’s basically like a mango fruit smoothie. (Maybe a little like guacamole, but a bit like a smoothie.) And it’s so not like guacamole at all. It’s not even salsa. But it’s like a mango smoothie, and it’s delicious. And kind of like a fruit salad, but with mango.

Mousse de mango is a fast treat for mango fans that only requires three ingredients to make. Mango mousse is difficult to come by in supermarkets, but it can be prepared in a matter of minutes using canned mango puree or fresh mango when in season. If I want to make a fruit dish, I’ll start with mango since it’s one of my favorite fruits and only comes around once a year.

Light, airy, frothy, and creamy mousse is required. To do so, whip the cream until it reaches the desired consistency, then fold in the mango puree until well mixed.

We don’t need to set this dish, therefore I didn’t use gelatine or agar agar. All we need to do now is make them airy, which can only be done using egg whites or cream. I also skipped the egg whites in this recipe. Egg whites are unhealthy for children.

For this dish, I used ripe Alphonso mangoes. Mangoes come in a variety of flavors, including alphonso, kesar, badami, and others, but my favorites are banganapalle and alphonso. If you don’t have access to fresh mangoes, use canned mango pulp/puree from the supermarket.

Time to prepare: 20 minutes

Time to cook: 30 minutes

International cuisine

Serves: 5

Ingredients

  • 2 tiny (each mango approximately 180 gms) or 1 large Alphonso mango
  • 30 mL of water
  • 300 mL whipping cream
  • 4 tbsp caster sugar
  • Decorational piping bag (optional)

Method

  • Clean the mangoes by rinsing them under running water and setting them aside.
  • Remove the mango’s peel and chop it into tiny pieces.
  • In a blender or mixer jar, combine all of the diced mango chunks, sugar, and water.
  • To make a smooth puree, combine all of the ingredients in a blender.
  • To achieve a smoother texture, strain the mango pulp. The purée should be around 1 cup or little more. While you’re whipping the cream, keep it refrigerated.
  • I usually put my whipping bowl in the freezer for a few hours or minutes before whipping cream.
  • Put the cream in a cold mixing dish and beat it with a balloon whisk or an electric hand mixer. I went with the electric one.
  • When the cream begins to thicken, gradually add the sugar and continue to beat until you get a medium peak that is not too thick or gritty.
  • 12 cup of the cream should be saved for subsequent use as a decoration. Refrigerate it after filling a piping bag with it.
  • In stages, fold the leftover whipped cream into the mango puree. With the aid of a spatula, combine the ingredients slowly and gently until you have a light and fluffy mango mousse.
  • Fold in the remaining mango puree gently with a spatula until everything is thoroughly mixed.
  • Finally, mix everything together until it’s thoroughly combined.
  • With the aid of a spoon, transfer the mixture into separate serving dishes.
  • Refrigerate it for 1 to 2 hours after wrapping it in cling film.
  • Pipe the cream on top of the mango mousse just before serving. Make an effort to be inventive. On top of the mango mousse, I just created simple droplets.
  • If you don’t have a piping bag, just add a dollop of cream on top with a spoon.
  • With family and friends, enjoy this chilled mango mousse.

Notes

  • You may sprinkle sliced mango chunks on top or pour mango puree on top. I sometimes add tiny sliced mango chunks to the mango mousse recipe to give it a bite. Before filling the individual bowls with the mango mousse, you may stack a few chopped mango chunks in them.
  • Always taste the mixed concoction and modify the amounts according to your preferences. I like my mango mousse to have a stronger mango flavor than cream.
  • Take into consideration the mango’s sweetness and adjust the sugar accordingly.
  • During the summer, put the whipping bowl atop another bowl packed with ice cubes to keep it cold while whipping the cream.
  • Start beating the cream on low and gradually raise the speed to medium.
  • While whipping, keep an eye on the consistency. It reaches a gentle peak initially, then a medium peak. At any point throughout the whipping process, you may stop.
  • Under the ingredients, I inadvertently left a tiny pack in the photo. If you’re wondering what the little package is, don’t worry about it.

Mango mousse

Mango mousse is a fast treat for mango fans that only requires three ingredients to make. Mango mousse is difficult to come by in supermarkets, but it can be prepared in a matter of minutes using canned mango puree or fresh mango when in season. If I want to make a fruit dish, I’ll start with mango since it’s one of my favorite fruits and only comes around once a year.

Time to Prepare: 20 minutes

Cooking Time: 30 minutes

Time allotted Time limit: 50 minutes

Dessert is the last course.

International cuisine

Mango mousse is a term used to describe a dessert that is

5 servings

  • 2 mangoes Alphonso (small)
  • 30 milliliters water
  • Whipping Cream (300 mL)
  • 4 tablespoons Sugar Caster
  • Clean the mangoes by rinsing them under running water and setting them aside.

  • Remove the mango’s peel and chop it into tiny pieces.

  • In a blender or mixer jar, combine all of the diced mango chunks, sugar, and water.

  • To make a smooth puree, combine all of the ingredients in a blender.

  • To achieve a smoother texture, strain the mango pulp. The purée should be around 1 cup or little more. While you’re whipping the cream, keep it refrigerated.

  • I usually put my whipping bowl in the freezer for a few hours or minutes before whipping cream.

  • Put the cream in a cold mixing dish and beat it with a balloon whisk or an electric hand mixer. I went with the electric one.

  • When the cream begins to thicken, gradually add the sugar and continue to beat until you get a medium peak that is not too thick or gritty.

  • 12 cup of the cream should be saved for subsequent use as a decoration. Refrigerate it after filling a piping bag with it.

  • In stages, fold the leftover whipped cream into the mango puree. With the aid of a spatula, combine the ingredients slowly and gently until you have a light and fluffy mango mousse.

  • Fold in the remaining mango puree gently with a spatula until everything is thoroughly mixed.

  • Finally, mix everything together until it’s thoroughly combined.

  • With the aid of a spoon, transfer the mixture into separate serving dishes.

  • Refrigerate it for 1 to 2 hours after wrapping it in cling film.

  • Pipe the cream on top of the mango mousse just before serving. Make an effort to be inventive. On top of the mango mousse, I just created simple droplets.

  • If you don’t have a piping bag, just add a dollop of cream on top with a spoon.

  • With family and friends, enjoy this chilled mango mousse.

  • You may sprinkle sliced mango chunks on top or pour mango puree on top. I sometimes add tiny sliced mango chunks to the mango mousse recipe to give it a bite. Before filling the individual bowls with the mango mousse, you may stack a few chopped mango chunks in them.
  • Always taste the mixed concoction and modify the amounts according to your preferences. I like my mango mousse to have a stronger mango flavor than cream.
  • Take into consideration the mango’s sweetness and adjust the sugar accordingly.
  • During the summer, put the whipping bowl atop another bowl packed with ice cubes to keep it cold while whipping the cream.
  • Start beating the cream on low and gradually raise the speed to medium.
  • While whipping, keep an eye on the consistency. It reaches a gentle peak initially, then a medium peak. At any point throughout the whipping process, you may stop.
  • Under the ingredients, I inadvertently left a tiny pack in the photo. If you’re wondering what the little package is, don’t worry about it.

 

You know what’s better than a bowl of fresh strawberries? A whole bowl of fresh strawberries! Mango Mousse is a healthy dessert that is easy to make and even easier to eat. It’s rather rich and most commonly found in French and Vietnamese restaurants. Perfect for any occasion, when you feel like a fruit salad, with layers of fresh mangoes, fresh cream, and a touch of vanilla.. Read more about mango mousse tart and let us know what you think.