Creamy Mango Mousse Recipe

Treat yourself to a smooth, tropical dessert with this easy mango mousse recipe. It is light, creamy and full of bright mango flavour, yet it needs only three simple ingredients.

This eggless mango mousse is made without gelatin, agar agar or egg whites, so it is wonderfully straightforward. Even if you are not an experienced cook, the method is simple: blend the mango, whip the cream and fold everything together.

You can make this dessert with fresh ripe mangoes, thawed frozen mango chunks or canned mango pulp. That makes it a useful recipe all year round, especially when you want a quick no-bake dessert with a sunny, fruity flavour.

This mango mousse is perfect for warm days, summer gatherings, barbecues or a refreshing make-ahead dessert after dinner. It sets in the fridge, has a silky texture and can be dressed up with whipped cream, chopped mango, coconut, nuts or chocolate shavings.

For another simple eggless mousse, try a three-ingredient coffee mousse or a dulce de leche mousse for a richer caramel-style dessert.

What’s to love about this recipe

1. It needs just three ingredients.
2. It is eggless and made without gelatin or agar agar.
3. It is a great way to use ripe mangoes.
4. The preparation takes under 10 minutes.
5. It can be topped with whipped cream, chopped mango, nuts, coconut or chocolate.
6. You can use canned mango pulp or frozen mango chunks when fresh mangoes are out of season.
7. It is a no-bake dessert that can be made ahead and chilled until serving.

Key Ingredient notes and substitutions

Please see the recipe card at the bottom of this post for the full list of ingredients and exact quantities.

Ripe mangoes

Use fresh ripe mangoes, frozen mango chunks or canned mango pulp. Fresh mango gives a naturally fragrant flavour, while canned pulp is convenient and often very smooth.

If using frozen mango, let it thaw completely and drain it well before blending. Excess water or melted ice can loosen the mousse and affect the final texture.

How to choose a ripe mango: A ripe mango should smell sweet and fruity near the stem. When pressed gently, it should feel slightly soft but not mushy. Colour can vary depending on the variety, so aroma and feel are better guides than appearance.

Avoid mangoes that are very hard, have no fragrance or smell sour.

Double cream (heavy cream)

Double cream gives this mousse its rich, airy texture. If you use a lighter cream, choose one with at least 30% fat so it can whip properly.

Keep the cream cold until you are ready to whisk it. Chilled cream whips more easily and holds its shape better, which helps the mousse stay light and fluffy.

Icing sugar

Icing sugar sweetens the mousse and blends smoothly into the mango puree. Adjust the amount depending on how sweet your mangoes are.

If your mangoes are very sweet, you can reduce the sugar or leave it out. You may also use your preferred sweetener, but be careful with liquid sweeteners such as honey or maple syrup, as too much liquid can change the texture of the mousse.

Instructions: Step-by-step

Making the mango pulp

1. If using fresh or frozen mango cubes, add the mango and icing sugar to a food processor or blender.

If using canned mango pulp, whisk the icing sugar directly into the pulp until smooth and free from sugar clumps. Then continue with whipping the cream.

2. Blend the mango until you have a smooth, fine puree. This usually takes about 1-2 minutes.

3. In a separate bowl, whisk the cold double cream with an electric hand mixer until it reaches medium-firm peaks.

Do not overwhip the cream. It should look smooth, thick and stable, not dry or grainy.

4. Add the mango puree to the whipped cream.

5. Gently fold the mango puree into the cream with a large spoon or spatula. Use slow, careful movements to keep the mixture light and airy.

Scrape along the bottom and sides of the bowl so the mango is evenly mixed through the cream.

6. Spoon the mango mousse into dessert bowls, glasses or parfait dishes. Refrigerate for at least 3 hours before serving.

Serving suggestions

• Fresh mango slices or small mango cubes.
• A swirl of whipped cream.
• Chopped nuts such as pistachios or almonds.
• Coconut shavings or coconut flakes.
• Chocolate shavings.
• White chocolate curls.
• Fresh mint leaves.

Variations

• Add lemon, lime or orange zest for a brighter citrus note.
• Add a teaspoon of vanilla extract to the cream before whipping.
• Add a pinch of cardamom powder for a warm, fragrant flavour.
• Layer the mousse with other fruits or fruit purees.
• Serve it in a parfait glass with cubes of vanilla sponge cake, or use it as a layer in a trifle.

This mango mousse is not recommended as a filling for a layered mango cake because it does not contain a thickening agent to support cake layers.

Vegan mango mousse

To make a vegan mango mousse, replace the double cream with a plant-based whipping cream. Choose one that is suitable for whipping so the mousse can hold its light, airy texture.

Storage

Store mango mousse in the fridge for 1-2 days. Cover the bowls with cling film or plastic wrap, or place the mousse in an airtight container.

This mousse is not suitable for freezing, as the texture can become watery or grainy after thawing.

FAQ

More no-bake recipes with fresh fruit

Blackberry simple syrup for cocktails or soft drinks

Creamy piña colada smoothie

A divinely creamy strawberry lassi

Fruit and vegetable rainbow salad with Chinese-inspired dressing

Strawberry milkshake with ice cream