When you want an easy dessert with a tropical vibe, this mango mousse is the perfect treat. It’s everything mousse should be with that classic light and fluffy texture and it’s lightly sweetened, just enough to really highlight that natural mango flavour.
- No bake.
- Quick and easy to make.
- Classic mousse texture.
- Eggless – no raw eggs.
- Perfect make ahead dessert.
- Minimal ingredients.
Perfect for summer or just when you want a no bake dessert with a tropical vibe, this mousse has a lovely melt in the mouth texture. You only need to put in about 20 minutes effort and the fridge will do the rest.
Try my classic chocolate mousse – also eggless.
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Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
Well, of course, we need mangoes to make mango mousse. Fresh and at their ripest mangoes are best here but canned or jarred (and drained) or frozen (thawed) work too and bonus, they don’t require any peeling.
The texture comes from two things – cream and gelatine. The cream is whipped until light and airy then folded into the mango puree. The gelatine is powdered and I promised it’s easy to do. There are recipes that don’t require gelatine but you just won’t get that classic mousse texture and hold without it.
The mango mousse is flavoured with a little icing sugar (powdered sugar) and some orange – both the juice and zest. Orange and mango marry together so beautifully but lime also works for an even more tropical vibe. You can also add 1 teaspoon of coconut extract. Yum!
How to make mango mousse (step-by-step)
Detailed quantities and instructions in the recipe card below.
While there’s a few steps, each one takes just minutes and is very easy to do. There’s nothing difficult about making mango mousse – you’re going to love this.
- The cream: Start by whipping the cream. Beat it with an electric beater in a bowl until it just reaches firm peaks (photo 1) and chill until needed.
- Prepare the mango puree: Start by scooping the flesh out of the mangoes (photo 2) and pureeing it in a blender or food processor until smooth. Add that to a bowl with some sugar and orange zest (photo 3) & mix it up.
- Prepare the gelatine mixture: Sprinkle gelatine powder over some orange juice in a very small pan and let it sit for 3-4 minutes until softened. Now turn the heat on low and stir (photo 4) until it’s dissolved being careful not to let it boil. This is important as it can ruin the efficacy of the gelatine.
- Combine everything: Mix the gelatine mixture into the puree, then gradually fold the mango mixture into the cold whipped cream (photo 5). It’s best to do this one third at a time.
- Divide and chill: Divide the mixture among dessert glasses (photo 6) and chill for 4 hours or overnight.
The fact that you can chill this overnight or even up to 2 days ahead makes this a great dessert to make ahead of a gathering.
Tips and tricks
- Keep the cream cold: The cream must be cold to whip properly. If it’s a warm day, chill the bowl as well before starting.
- Don’t overwhip the cream: You want the cream just to reach firm peaks so keep an eye on it. If you take it too far, it will become grainy. If you get your cream to soft peaks, it will still work but will have a softer texture at the end.
- Don’t boil the gelatine: Don’t let the gelatine mixture come to a boil or it’s efficacy will be reduced.
- Make sure the gelatine is fully dissolved: If the gelatine is not fully dissolved, you may end up with gelatinous lumps in your mousse or the mousse won’t set properly as the gelatine isn’t properly dispersed (or both). If it’s getting too hot and looks like it’s going to bubble, just remove from the heat and keep stirring. I prefer a silicone spatula here so you can press it to the side of the pan if need to help dissolve it.
- Lime: Feel free to swap the orange juice and zest for lime juice and zest.
- Coconut: Coconut and mango are a marriage made in heaven so you can add 1 teaspoon of coconut extract to the mousse (with the puree mixture) and top with coconut flakes too.
- Other flavours: A pinch of saffron in the gelatine mixture gives it a gorgeous middle eastern flare. A pinch of cardamom powder is lovely too. Feel free to add 1 teaspoon of vanilla extract too.
You can leave the gelatine powder out but the mousse will have a much softer texture, more like a pudding. Agar agar can be used in place of the gelatine too.
Heavy cream (known in Australia as thickened cream) has a higher fat content of 36% as compared with whipping cream that has around 30%. Heavy cream will tend to hold it’s shape better but may not get quite as aerated as whipping cream.
Yield and storage
- Standard size: This recipe makes 6, roughly ¾ cup sized serves.
- Finger food style: You could make them smaller, say in shot glasses.
- Family style: You can also serve it family style in a large dish like I did with my strawberry panna cotta.
Mango mousse can be made 2 days ahead of serving but cannot be frozen. It should be stored in the fridge covered well with plastic wrap.
Did you try this eggless mango mousse recipe?
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- 1 cup thickened cream (or whipping cream or heavy cream), cold (250ml)
- 2 large ripe mangoes (you'll need 2 ¼ cups puree)
- ¼ cup icing sugar (powdered sugar)
- 1 teaspoon orange zest
- 2 teaspoons powdered gelatine
- 2 tablespoons orange juice (8tsp, notes 1)
- Extra mango for topping
- Cut the flesh from the mangoes and add to a blender or food processor. Blend to a smooth puree.
- Measure 2 ¼ cups of mango puree into a medium bowl. Add the sugar and orange zest and whisk to combine.
- In a very small saucepan or milk pan, pour the orange juice, then sprinkle the gelatine over the top evenly. Let it sit for 3-4 minutes to soften.
- Turn the heat on low under the pan and stir until the gelatine has dissolved – make sure not to bring it to a boil and remove it from the heat if you see any bubble. Take care to make sure the gelatine is completely dissolved so you don’t end up with lumps in your mousse.
- Pour the gelatine mixture into the mango puree and immediately whisk to combine.
- Pour one third of the mango mixture into the whipped cream and use a spatula to gently fold it together. When there are just a few streaks remaining add the next portion of mango. Repeat until it’s fully folded together. Make sure to scrape right from the bottom of the bowl so all the cream and mango are incorporated.
- Divide among 6 ramekins or small glasses. Refrigerate for 4 hours or overnight to set.
- Finely slice or cube the extra mango to decorate the mousses.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Tablespoons: I use a standard Australian 20ml tablespoon – equal to 4 teaspoons. Many countries use a 15ml tablespoon as standard so check before measuring.
- Cream must be full fat – 36% milkfat is best.
- Mango: I find fresh mangoes best but you can also use frozen mango pulp (thawed) or canned or jarred mango (drained).
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