This incredibly delicious mango mousse has a smooth and creamy texture and a sweet and tangy taste of fresh mangoes.
To make this delectable treat, you will need ripe mangoes, sugar, powdered sugar, and whipped cream.
The process involves pureeing the mangoes until smooth, whipping together heavy cream and powdered sugar, and then combining all the ingredients together to create a light and airy mousse.
Once chilled in the refrigerator for a few hours to set, this mango mousse becomes an irresistible dessert that is perfect for any occasion or as a refreshing summer treat.
For more mango recipes, check out my no bake mango cheesecake mango pineapple smoothie.
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Why this recipe works
- Mango flavor- this is the perfect dessert for mango lovers. It is loaded with mango flavor in the cheesecake batter and in the cheesecake topping!
- Texture- this easy mousse is light and airy and is the most perfect refreshing dessert for summer.
- Ease- this mousse comes together in just one bowl and is made with 4 simple ingredients!
- No bake- this is a no-bake recipe and this mousse is made without eggs. So there is no need to turn on the oven or cook it on the stove!
- Naturally gluten-free- this easy dessert is naturally gluten-free, and is perfect for a gluten-free diet!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Mango- we used ripe fresh mango for this recipe, but frozen mango can work as well. Make sure you thaw it first and then blend it.
You will need the mangos for making mango puree. Make the mango puree by peeling the mango and blending it in a blender or food processor until smooth.
Heavy whipping cream- make use that your heavy whipping cream is cold from the fridge, that way it will whip faster.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Instant vanilla pudding- our secret ingredient to make this cheesecake stable and even more delish!
Instructions
Make the mango puree: blend the mangos into a food processor or a mixer until the mango puree is creamy and smooth. Scoop ½ cup of the mango puree and set it aside for the topping.
Into a large mixing bowl, add the heavy cream, vanilla instant pudding, and powdered sugar and mix with an electric hand mixer until stiff peaks form.
Add the mango puree and fold with a spatula until well combined.
Transfer the mousse to a piping bag with a round tip, and pipe the mousse into 5 glass cups. Cover each cup with plastic wrap and store in the fridge to set for at least 5 hours.
Serve with fresh fruit on top of freshly whipped cream and enjoy!
Expert Tips
- A single mango mousse cup will serve 2-3 people.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that you mixture is smooth.
- Let your dessert chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious dessert right away, but you have to let it chill and soak up the flavors. We like to let it sit in the fridge overnight.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- You can use a cool whip instead of freshly made whipped cream if you are short on time for the topping.
- Use ripe mangos for this recipe! The mangos you use make a big difference in the flavor of the mousse. If you have sweet and ripe mangos, that's great! If you have sour mangos, I would recommend adding more sugar.
Faq's
Custard is a creamy dessert made from a mixture of milk or cream, eggs, sugar, and vanilla. It is typically cooked on the stovetop or baked in the oven until it thickens to a smooth consistency.
On the other hand, mousse is a light and airy dessert made by folding whipped cream or egg whites into a base mixture of ingredients such as chocolate, fruit puree, or gelatin.
Mousse has a fluffy texture and is often chilled before serving. While custard has a rich and velvety mouthfeel, mousse offers a lighter and more delicate experience.
Mango mousse is very easy to make, it is made with mango puree, heavy cream, powdered sugar, and finally a thickening agent which in this case is instant pudding.
Making mango puree is very easy, you simply peel and cut the mangoes into small pieces, and blend them in the blender or in a food processor until you get a smooth puree.
This needs to be set in the fridge for at least 8 hours. We let it set overnight for the best results.
Yes! You can double or triple this recipe. There is an option to automatically double, half, or triple this recipe in the recipe card below!
Storing
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Freezing
If you want to freeze these dessert cups, make these in plastic cups and wrap the top with plastic wrap. Then, transfer them into the freezer and freeze them for up to 2 months.
Thaw in the fridge overnight or at room temperature for 1-2 hours. You can eat it right out of the fridge for a frozen dessert!
Substitutions
Dairy-free- to make this dessert dairy-free, you can swap the heavy cream with vegan heavy cream or full-fat coconut cream.
Variations
Add-ins- add your favorite add-ins to the mango mousse mixture like white chocolate chips, chopped nuts, shredded coconut, etc.
Orange juice and zest- add a squeeze of fresh orange juice to the mixture for extra flavor and delicious citrus flavor.
You can also add 1 teaspoon of orange zest for a delicious flavor. You can do so with fresh lemon as well!
Serving Suggestions
Chocolate shavings- top these mousse cups with chocolate shavings for a delicious flavor and beautiful look. You can use dark chocolate, milk chocolate, or white chocolate!
Fresh fruit- top the mousse cups with any fresh fruit that you have available like fresh berries, or freshly sliced mango.
Mango topping- you can make the same jelly mango topping as I made for my mango cheesecake recipe.
Fresh whipped cream- top each glass with freshly made whipped cream.
Equipment
- Dessert cups- these are perfect for events, entertaining, and this type of dessert!
- I also recommend using an electric hand mixer to make sure your mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- Mixing bowls- best glass mixing bowls.
- Rubber spatula
More individual desserts
Tiramisu cups- These individual tiramisu cups are an easy twist on the classic dessert, made with layers of creamy mascarpone, ladyfingers, and cocoa powder, this makes the perfect dessert!
Mini Fruit Tarts- These mini fruit tarts are made with easy and buttery tart shells, filled with homemade pastry cream, and topped with fresh fruit.
Chocolate parfait- This chocolate parfait is made with layers of rich chocolate mousse, velvety whipped cream, and crunchy chocolate cookie crumbs.
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If you liked this recipe
📖 Recipe
Creamy Mango Mousse (No Gelatin)
Ingredients
- 1 ½ cups Heavy cream cold
- 1 ½ cups Mangos pureed
- ⅓ cup Powder sugar
- 3 tablespoon Vanilla instant pudding
Instructions
- Make the mango puree: blend the mangos into a food processor or a mixer until the mango puree is creamy and smooth. Scoop ½ cup of the mango puree and set it aside for the topping.
- Into a large mixing bowl, add the heavy cream, vanilla instant pudding, and powdered sugar and mix with an electric hand mixer until stiff peaks form.
- Add the mango puree and fold with a spatula until well combined.
- Transfer the mousse to a piping bag with a round tip, and pipe the mousse into 5 glass cups. Cover each cup with plastic wrap and store in the fridge to set for at least 5 hours.
- Serve with fresh fruit on top of freshly whipped cream and enjoy!
Notes
- A single mango mousse cup will serve 2-3 people.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Let your dessert chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious dessert right away, but you have to let it chill and soak up the flavors. We like to let it sit in the fridge overnight.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- You can use a cool whip instead of freshly made whipped cream if you are short on time for the topping.
- Use ripe mangos for this recipe! The mangos you use make a big difference in the flavor of the mousse. If you have sweet and ripe mangos, that's great! If you have sour mangos, I would recommend adding more sugar.
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