Mango mousse recipe made with just three ingredients. No eggs, gelatin or agar agar used for this light, airy, fluffy mango mousse. Just with enough sweet from sugar, this mousse is full of ripe and fresh mango flavor making it a perfect summer dessert.
Mousse is a popular chilled dessert traditionally made of egg whites and whipped cream. There are many variations with this dessert chocolate mousse being the most popular one.
Here in this recipe, I have used season’s best ripe mangoes to make this dessert. The best part though is you can easily make mango mousse with tinned mango puree too. It tastes equally delicious.
If you are looking for easy summer desserts, do try this simple recipe and enjoy. It is so simple, quick and worth your time 🙂
About The Recipe
Mango mousse is a variation of the popular dessert mousse with fresh or tinned mango puree. It is a chilled dessert that has a very light and airy texture and melts in mouth.
This is a vegetarian mango mousse recipe made without eggs. I have used any setting agent like agar agar powder or gelatin in this recipe.
Also this is a low fat mousse recipe as I have used low fat fresh cream and not heavy whipping cream. This is a really delicious, aromatic and rich summer dessert that is lighter too.
This mousse looks gorgeous when served in small glasses with alternate layer of fresh mango puree or even strawberry puree for contrast.
You can use any variety of mangoes for making this easy creamy mango mousse but my choice is always alphonso mangoes for desserts. It is sweeter, less fibrous, vibrant and very flavorful. If alphonso mangoes are not available you can use any variety sweet mango. Just make sure they are less fibrous.
If you cannot get fresh mangoes you can use canned mango pulp or puree from grocery store. Make sure you are using unsweetened ones to control the amount of sugar in your dessert.
This easy mango mousse is a wonderful choice of dessert during summers. You can prepare it well ahead of time and let it chill until you serve. This is also a fun dessert for your family after dinner.
I like to set this mousse in individual serving glasses and top with dry fruits or finely chopped mango pieces while serving. Yum!
There are many variations you can make with this recipe like adding condensed milk for richness, some mango slices for texture or flavors like cardamom, vanilla. You can keep this recipe as base and build your own dessert every time.
Do go through and try this quick and easy eggless mango mousse recipe with step by step photos and enjoy! It is
super easy to make
ready in 5 minutes hands on time
a real treat for mango lovers
made with just three ingredients
egg free, gelatin free, agar agar free
airy, fluffy. light & melts in mouth
rich & very very delicious, a hit with kids
Ingredients For Mousse
As mentioned above this mousse needs just three ingredients. I have not even used any flavors like vanilla or cardamom here to let the mangoes shine 🙂 So the ingredients you will need for mango mousse are
Mango puree– You will need thick and smooth non fibrous mango puree or pulp. I always use fresh ripe mangoes for this recipe. I peel, discard the stone and roughly chop the mangoes first and then puree along with sugar without adding any water.
If you don’t have fresh mangoes then you can use tinned mango pulp. Sometimes I reduce the mango pulp by cooking it for 6-7 minutes in low flame for intense mango flavor, but it is optional.
Sugar– You can use any type of sugar like coconut sugar, raw sugar in this recipe. You can also use maple or honey. Adjust sugar according the sweetness of the fruit. Some store bought tinned mango puree contain sugar, so make sure to check that if you are using readymade mango pulp.
Cream– Traditionally mousse is made with whip cream or heavy cream. However we need only soft peaks so we can easily use low fat cream. I chill the cream overnight, strain the liquid as much as possible and whip the solid cream.
Optional– For flavor you can add few drops of vanilla extract or 1/4 teaspoon ground cardamom or few strands of saffron for color and flavor.
How To Mango Mousse
Making The Recipe
Rinse and wipe 2 large sweet ripe mangoes. Peel and chop them coarsely after discarding the stone.
Add the chopped mangoes to a blender jar along with sugar.
Blend into a very smooth puree.
Next take thick chilled cream in a wide mixing bowl.
Start whipping it in using an electric beater or stand mixer with whipper attachment or hand held wired whisk.
Beat until soft peaks are formed.
Now reserve 1/4 cup of prepared mango puree and add the rest to the whipped cream. Mix very gently without deflating the peaks. Place in refrigerator until use.
To Assemble & Serve Mousse
Take three serving glasses or dessert jars. You can chill the glasses for few hours in freezer.
Now divide the reserved 1/4 cup mango puree among the three glasses. Refrigerate for 30 minutes.
Next gently add the mousse to fill the glasses. You can also add the mango mousse to a piping bag and pipe into the glasses.
Cover each glass with foil or parchment and refrigerate for 4 hours before serving.
Serve mango mousse chilled. You can add your preferred toppings like chocolate chips, chopped fresh fruits, more mango slices while serving.
Variations With This Mousse
With White Chocolate
Another variation you can make with this recipe is add melted white chocolate. Melt 1 cup chopped white chocolate in a double boiler or in a bowl over boiling water until smooth. Let cool.
Fold this melted white chocolate into the whipped cream along with mango puree and set the mousse. Reduce sugar according to taste while adding white chocolate.
Vegan Mango Mousse
To make this mousse vegan just replace dairy cream with any non dairy whipping cream.
With Store bought mango puree
The recipe remains the same, just use unsweetened mango puree or reduce sugar accordingly.
With agar agar powder
To make a very well set mousse you can add agar agar powder or flakes to it. Just mix 1 teaspoon agar agar powder in 3 tablespoons at room temperature water until it is completely dissolved. Heat it gently until it starts to bubble and let cool for few minutes. Add this to the whipped cream while adding mango puree, mix gently and set the dessert.
Tips For making Best mango Mousse
Use ripe and sweet mangoes that are less fibrous
If you are using low fat cream, chill it for few hours, drain the whey and use thick cream for whipping.
Do not whip the cream too long. just soft peaks will do.
You can make this mousse well ahead and refrigerate. Do not freeze. Keep the leftovers covered.
You can double the recipe or halve the recipe.
You can prepare this mousse and store in refrigerator for 2 days, it stays good.
More Mousse Recipes
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Eggless Mango Mousse
- 2 mangoes ripe, large or 1 .5 cups mango pulp
- 1 cup cream low fat or heavy cream
- 4 tablespoons sugar powdered
- Rinse and wipe 2 large sweet ripe mangoes. Peel and chop them coarsely after discarding the stone.
- Blend into a very smooth puree.
- Next take thick chilled cream in a wide mixing bowl.
- Start whipping it in using an electric beater or stand mixer with whipper attachment or hand held wired whisk. Beat until soft peaks are formed.
- Now reserve 1/4 cup of prepared mango puree and add the rest to the whipped cream. Mix very gently without deflating the peaks. Place in refrigerator until use.
- Take three serving glasses or dessert jars. You can chill the glasses for few hours in freezer.Now divide the reserved 1/4 cup mango puree among the three glasses. Refrigerate for 30 minutes.
- Next gently add the mousse to fill the glasses. You can also add the mango mousse to a piping bag and pipe into the glasses.
- Cover each glass with foil or parchment and refrigerate for 4 hours before serving.Serve mango mousse chilled. You can add your preferred toppings like chocolate chips, chopped fresh fruits, more mango slices while serving.
- This recipe yields 3 small servings of mango mousse.
- You can replace sugar with honey
- Adjust sugar according to the sweetness of mangoes.