Calling all mango lovers here!! Are you ready to make this easy mango mousse? This Mango Mousse is fruity, light, creamy and just melts in your mouth. With only 3 ingredients and 10 minutes to prepare this easy mango dessert is perfect for any occasion. The easiest dessert you’ll ever make!
If you love mangoes then this easy, delicious and quick to make mango mousse recipe is for you and you will only need 3 ingredients to make this mousse recipe.
I haven’t added any eggs, agar agar or gelatin to set the mousse. You can ofcourse, and it will be a bit different consistency in the end.
Mango mousse is a perfect after-meal dessert, also good as a snack. These creamy and delicious mango mousse desserts are light and airy in texture and not excessively sweet. Try to use well-ripened sweet mangoes for the best result.
It is made with simple handful of ingredients that are easy to find at a grocery store. The beauty of making this mango mousse is that you can enjoy it all year round using fresh mango puree when mangoes are in season or canned mango pulp when they are not.
WHAT IS MOUSSE?
A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory.
Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.
Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables
INGREDIENTS OF MANGO MOUSSE:
This mousse requires just 3 ingredients:
- Mango – You can use store bought or fresh mango puree. I have used fresh one.
- Heavy Cream – Helps in making this light and fluffy mousse is heavy whipping cream.
- Condensed Milk – Apart from adding sweetness this also makes the mousse creamy. if you are using sweetened whipping cream then you can skip the condensed milk altogether depending upon the sweetness of your mangoes.
HOW TO MAKE THIS MANGO MOUSSE?
In a large size bowl add the cold heavy cream and whip until medium peaks form.
Then add the condensed milk and blend it for 30 seconds.
Now add mango puree in portions and fold it into the whipped cream until well combined.
Pour the mousse into small dessert cups. Serve them right away or refrigerate 2-3 hours and serve them chilled with whipped cream and some freshly chopped mangoes.
MANGO MOUSSE VARIATIONS:
- To spice things up, add cinnamon, cardamom powder, cocoa powder, dry matcha tea, or nut butter to your mango mousse.
- Add berries to mango puree and make mixed-fruit mousse.
- You can saffron to make this mousse rich.
- You can substitute the heavy cream for coconut cream to make delicious mango coconut mousse.
CAN I USE SUGAR IN PLACE OF CONDENSED MILK?
Ofcourse, you can! Make sure if your using granulated sugar, then the sugar and mangoes together into a puree.
If you are suing powdered sugar then you can add directly to whipped cream
CAN I MAKE THIS MOUSSE AHEAD?
Yes you can make ahead and will stay well in the refrigerator for 2 days.
CAN I MAKE MOUSSE WITH OTHER FRUITS?
Swap mango for pineapple, banana, kiwi, papaya, melon, peaches, raspberries, strawberries, blueberries.
CAN I MAKE THIS MOUSSE VEGAN?
You can swap heavy cream with coconut cream and dairy-free condensed milk to make this mousse vegan.
CAN YOU FREEZE MANGO MOUSSE?
No, I don’t recommend freezing this mango mousse, because the texture might change after thawing. So, if you want to make it ahead, you may freeze the mango puree part only, but you must fold it into freshly whipped cream before serving.
STORING SUGGESTIONS:
To store any leftovers, wrap tightly in plastic wrap and refrigerate for up to 2 days.
You might also love other mousse,
CHOCOLATE HAZELNUT OATS PUDDING
Other Mango recipes,
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3 Ingredients Mango Mousse
Ingredients
- 1 cup Mango Puree
- 1 1/2 cup Heavy Whipping Cream
- 1/2 cup Condensed Milk
Instructions
- In a large size bowl add the cold heavy cream and whip until medium peaks form.(if you’re looking for a mousse that is more solid in texture you can whip the cream a little more until stiff peaks form). Then add the condensed milk and blend it for 30 seconds.
- Now add mango puree in portions and fold it into the whipped cream until well combined.
- Pour the mousse into small dessert cups. Serve them right away or refrigerate 2-3 hours and serve them chilled with whipped cream and some freshly chopped mangoes. Enjoy!
Notes
- This recipe can be easily halved or doubled.
- You can either use fresh mango puree or canned mango puree whichever is easily available to you.
- Adjust the condensed milk according to mango sweetness. And in case you are using sweetened cream then you can skip using the condensed milk too.
- You can use this to fill and frost your cakes too.
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