Creamy Mango Mousse Recipe

Prep Time 20 mins
Cook Time 5 mins
Rest Time 3 hrs
Total Time 3 hrs 25 mins
Cuisine: ,
Courses:
Difficulty: Beginner
Servings: 4
Best Season: Summer
Description

This creamy mango mousse is a light, airy, and refreshing no-bake dessert made with fresh mango puree and whipped cream. Perfect for summer gatherings, parties, or a quick elegant treat, this easy mango mousse recipe delivers tropical flavor in every spoonful.

Ingredients
    For the Mango Base:
  • 2 cups ripe mango puree (freshly blended, smooth)
  • 0.5 cup powdered sugar (adjust to taste)
  • 1 tbsp lemon juice (freshly squeezed)
    • For the Cream Mixture:
  • 1.5 cups heavy whipping cream (chilled)
  • 1 tsp vanilla extract (optional)
    • For Setting:
  • 1 tbsp unflavored halal gelatin
  • 3 tbsp warm water
    • Optional Garnish:
  • 0.5 cup diced fresh mango
  • Mint leaves
  • Whipped cream
  • Crushed pistachios
Instructions
    Prepare the Mango Puree
  1. 1
    Blend fresh, ripe mangoes until completely smooth. Strain if needed to remove fibers. Measure 2 cups of puree. Mix in powdered sugar and lemon juice. Taste and adjust sweetness depending on the mango variety. Set aside.
    2. Bloom the Gelatin
  2. 2
    In a small bowl, add warm water and sprinkle the gelatin over it. Let it sit for 5 minutes to bloom. Gently heat it over very low heat or in short microwave bursts until fully dissolved. Do not boil.
    3. Combine Gelatin with Mango
  3. 3
    Allow the dissolved gelatin to cool slightly (but not set). Slowly mix it into the mango puree while stirring continuously to ensure even distribution.
    4. Whip the Cream
  4. 4
    In a chilled mixing bowl, beat the heavy whipping cream using an electric mixer until soft peaks form. Do not overwhip — the cream should be fluffy and smooth, not grainy. Add vanilla extract if using.
    5. Fold Gently
  5. 5
    Take one-third of the whipped cream and mix it into the mango mixture to lighten it. Then gently fold in the remaining whipped cream using a spatula. Use slow, circular motions to keep the mixture airy.
    6. Portion and Chill
  6. 6
    Pour the mousse into serving glasses or bowls. Smooth the tops with a spoon or spatula. Cover and refrigerate for at least 3–4 hours until fully set.
    7. Garnish and Serve
  7. 7
    Before serving, top with diced mango, a swirl of whipped cream, crushed pistachios, or fresh mint leaves for a vibrant finish.
Note
  • Use sweet, ripe mango varieties for the best flavor. Fibrous mangoes should be strained after blending.
  • If you prefer an eggless and vegetarian option, replace gelatin with agar-agar (use according to package instructions).
  • For a lighter version, you can substitute half the whipping cream with Greek yogurt.
  • Store covered in the refrigerator for up to 2 days.
  • Do not freeze, as the texture may become grainy once thawed.
  • You can create layered mango mousse by adding a biscuit crumb base at the bottom.
Keywords: easy dessert, no-bake, summer dessert, creamy mousse, eggless
Read it online: https://petitepanini.com/recipe/creamy-mango-mousse-recipe/