Mango Mousse Recipe

Jump to Recipe Print Recipe

The Heart of Mango Mousse Recipe

There’s something truly special about a silky, airy dessert that lets the natural sweetness of ripe mangoes take center stage. I love making this Mango Mousse Recipe because it’s simple yet elegant, like serving sunshine in a glass. You’ll notice the luscious, creamy texture dancing with bright mango flavor — it’s refreshing but indulgent, perfect after a cozy dinner or just whenever you need a little pick-me-up.

This recipe is also a warm invitation to customize and explore. Whether you’re new to mousse or have whipped up countless desserts, you’ll find the steps approachable and the results rewarding. Trust me, once you get that soft sheen on your whipped cream and the rich color of mango pulp blending in, you know you’re onto something delightful.

And here’s the best part — you don’t have to be a pastry chef to nail it. I’ll walk you through each moment, from the airy tips of the cream’s soft peaks to the perfect chill time that brings it all together. Your kitchen is about to smell like tropical bliss.

Ingredient Breakdown

• Mango pulp (1 ¼ cups / 300 g): The star ingredient. Use fresh, ripe mangoes for the best flavor; canned pulp works too but avoid added sugar.
• Double cream / Heavy cream (1 ¼ cups / 300 ml): Provides the mousse’s rich, silky texture. You can substitute whipping cream if double cream isn’t available but watch the fat content.
• Sugar (¼ cup / 60 g): Sweetens the mousse gently. Feel free to adjust based on your mango’s natural sweetness or swap for honey or powdered sugar.
• Garnish mango pulp & fresh cubes: Adds fresh bursts of flavor and a pretty finish. Frozen mango cubes work too if fresh ones aren’t in season.

Before You Begin

Preparation is key for a smooth Mango Mousse Recipe experience. Start by chilling your mixing bowl and whisk in the fridge or freezer for about 15-20 minutes — this helps the cream whip to soft peaks faster and more stably. Gather your mango pulp, cream, and sugar measured out so everything is within reach. No oven needed here, which makes this a fresh and quick go-to dessert on warm days.

How to Make Mango Mousse Recipe

1. Whip the cream: In your chilled bowl, pour the double cream and sugar. Using an electric whisk, beat on medium speed for 4-5 minutes until soft peaks form. You’ll see the cream thicken and become light as clouds, holding gentle curves without stiffness. This is the perfect base — not too firm, so the mousse stays silky.
2. Combine mango and cream: Gently add the mango pulp to the whipped cream. Whisk again on medium speed for about 2 minutes until you get a uniformly peachy color and smooth texture. You’ll notice the mousse turn a rich golden shade with a glossy finish. Be careful not to over whisk here; over mixing can cause the mixture to lose airiness and become dense.

3. Layer the mousse: Spoon 1-2 tablespoons of mango pulp into the bottom of serving glasses. Then add a generous scoop of your mango mousse on top. The contrast between bright mango pulp and airy cream creates an inviting layered look that’s as tasty as it is pretty.
4. Garnish and chill: Sprinkle fresh mango cubes over the mousse if you like for an extra juicy pop. Cover the glasses with plastic wrap and refrigerate for at least 30 minutes — this allows the texture to set with buttery steam and flavors to meld beautifully. When you serve, the chilled mousse offers a delightfully light texture that melts on your tongue.

Creative Variations for Mango Mousse Recipe

• Spice it up: Add a pinch of ground cardamom or cinnamon for warm spice notes that complement mango’s sweetness.
• Coconut twist: Fold in a few tablespoons of coconut cream for tropical richness and a subtle nutty flavor.
• Layer with passion fruit: Add passion fruit pulp between layers to introduce tangy brightness and pretty texture contrast.
• Chocolate mango: Drizzle melted dark chocolate or sprinkle cocoa nibs on top for a decadent surprise.
• Herbal notes: Garnish with a sprig of fresh mint or basil for freshness and a pretty green pop.
• Vegan version: Substitute double cream with whipped coconut cream and use agave syrup or maple syrup for sweetness.

Storage, Freezing & Reheating

• Keep mousse refrigerated in airtight containers or covered glasses for up to 2 days for best texture. Beyond that, it starts to lose that delicate silkiness.
• Freezing is not recommended as the airy texture breaks down and can become grainy once thawed.
• If your mousse softens, a quick chill in the fridge can help restore firmness before serving again.
• Before serving leftovers, gently stir if needed to revive creaminess, but avoid over mixing to prevent deflation.

Mango Mousse Recipe FAQs

• Can I use frozen mango pulp? Yes, just thaw completely and drain any excess water to avoid a watery mousse.
• What if I don’t have double cream? Heavy cream or whipping cream works, but double cream yields a richer texture.
• How do I know when the cream is whipped enough? Look for soft peaks that gently hold their shape without stiff, dry edges.
• Can I make this ahead of time? Absolutely. Prepare and chill for up to 2 days; just cover well to avoid fridge odors.
• Is it possible to make this vegan? Yes! Use chilled coconut cream and a plant-based sweetener like maple syrup.

Print