This homemade, creamy Mango Mousse is the easiest mousse recipe you’ll ever find. Your kids will think you are a gourmet chef:). On top of that, this recipe has no added sugar (even though it’s plenty sweet), no eggs and no gelatin. It’s a light, airy and fruity mousse that is perfect for early summer.
Mangoes, Mangoes and More Mangoes
It’s summer here in Miami. It can’t get more tropical than this. Our house has a mango tree at end of our backyard that we share with our next door neighbor. This tree might be decades old so it produces enough mangoes for the rest of the street, not just for our neighbor and us. The only problem is that we have plenty of mangoes in June and nothing the rest of the year. So I try to get creative and use all these mangoes. So far I have done the following, feel free to check out the recipes from the linked ones, the rest are coming soon:
- Dragon Fruit (Pitaya) Mango Smoothie
- Mango & Coconut Popsicles
- Mango Cheesecake
- Homemade Mango Salsa (video)
- And finally Mango Jam (recipe coming soon)
Toppings for Mango Mousse
My kids love chocolate chips, coconut chips, nuts and anything else they can munch on. Last time I made a mousse (Passion Fruit Mousse) I presented it to them in 3 different ways. Even though it was the same mousse, the 3 different methods of serving looked totally different. Of course my kids would expect no less than that this time around. I get myself in trouble sometimes by being too ambitious and then next time can’t lower the bar.
So this time around, I decided to just use different toppings for my mango mousse but still serve in same cups. I found these old wine glasses that we don’t use anymore and I don’t have a purpose for them. Well, voila now I can feel justified for not giving the glasses away because they look so pretty with the mango mousse.
The toppings I picked for this mousse were chocolate chips, pecans and toasted coconut chips. My favorite were the ones with the crunchy coconut chips. Just perfect!!! My kids would eat all of them so they’re unreliable reviewers of sweet food:)) while my husband favored the chocolate chips ones.
Mango Mousse Recipe
This recipe is sugar-less and contains no eggs and gelatin either. The sugar was easy. The mangoes are so sweet that really there is no sugar needed and the mousse is sweet. The only thing I did was make sure the mangoes are ripe, kind of soft but not overly so. You can use 4 large mangoes similar to the ones I’m using or 6 honey mangoes (which are a little smaller and yield less mango pulp).
My secret ingredient is this table cream. I usually find it in the Latin section of the grocery store. It makes any mousse so creamy and gives it a bit of density to the cream. It also helps it set a bit so to me this is the reason I don’t need gelatin either.
Tips and Notes
Here are some additional tips for making the perfect mango mousse. Remember that this is an eggless mango mousse, so there’s no need for cooking.
- Fresh Mangoes – I prefer using fresh mangoes for this recipe. If using frozen mangoes, frozen mango pulp or mango cubes you will need to add a sweetener as those options are not so sweet as the fresh mangoes. Even with the fresh mangoes, make sure to blend their pulp when mangoes are ripe and soft. That’s the peak of sweetness.
- Heavy Cream – whip the heavy cream until there are stiff peaks. The whipped cream will provide the mousse’s structure since there’s no gelatin or eggs.
- Chilling Time – my kids will start digging in into this mousse as soon as 2 hrs after chilling. At 2 hrs chilling, mousse has a perfect flavor but maybe hasn’t set as well yet. I find it to have the perfect structure the next morning so basically chilling overnight.
Mango Mousse
Equipment
- Hand Held Mixer
- Blender
Ingredients
- 4 mangoes ripe, soft
- 1 can table cream (7.6 oz) media crema
- 16 ozs heavy whipping cream
Instructions
- Cut mangoes in chunks. Keep your hands over the bowl as you cut so it can catch any dripping juice.
- Puree the mangoes in a blender. It just takes a minute or so.
- Start whipping the heavy cream. I have a small (antique at this point lol) electric hand held mixer. Whip for about 8-10 minutes until there are peaks in the whipping cream. When the peaks stay firm and don't lose their shape then the cream is ready.
- Add table cream and keep mixing a bit longer (about a minute or so).
- Add the mango puree and mix in the lowest setting of the mixer. Test for sweetness.
- Use a spoon to transfer in the cups that you will serve the mousse in. Refrigerate for about 2 hours before serving. Add your favorite toppings:)
Video
Nutrition Label
Nutrition
Mango mousse has to be kept in the refrigerator. Since it has heavy cream which is a dairy, you can’t leave it in room temperature for long.
This recipe for mango mousse is light and not too thick. If you prefer a thicker mango mousse, you can use cornstarch, egg yolks or gelatin. Each of this will change the recipe substantially so you’ll need to do a little trial and error until finding the perfect balance.
The color of mango mousse will vary based on mango types, ripeness of mangoes you’re using and how much mango you’re adding to the recipe.
I use a small electric hand held mixer to make mousse (similar to one below but not exact). I still don’t have something more sophisticated, but I highly recommend it because I have had it for over 10 years and it is still going strong. If you have a better appliance, please adjust timing for making the whipped cream accordingly.
If you would like to save this recipe for later, please pin the below image to Pinterest. Thank you very much:) Let me know if you have any questions!
Amy Montgomery
I hate rating something I haven’t tried but it wouldn’t let me ask a question without it.
Mangos are not all the same size. Can you please provide a measurement?
Sonila
Hi Amy,
I’m not sure why it wouldn’t let you comment without rating (I think my settings are that people who rate have to leave a comment, not the other way around but I’ll check). As per the measurements, the mangoes I use are on the bigger side, volume wise 4 of these mango types are about 3 cups mango pulp. Next time I make the mousse (around may/june), I can also weigh the mangoes and update the post weight information. Thank you for your comment!
Amy Montgomery
I had three large mangoes and I think what I managed to get out of them was about 3 cups worth. I would probably add one more next time. Flavor is really good but didn’t get as “moussey” as I had expected.
Sonila
Hi Amy, it’s a light mousse for sure, not heavy like a pudding for example. Also, if left overnight in refrigerator it becomes a little more ‘moussey’. Thank you for the the feedback and your comment.
Felicia
Oh my gosh! 🤤🤤🤤 this looks sooo amazing! I have to make this soon. We love mangoes in our family and love everything mango lol. What’s the difference between the cream and the whipping cream? I know what whipping cream is but what kind of creme are u referring to?
Sonila
The table cream doesn’t whip up but it helps thicken the mousse when chilled. I guess it replaces eggs. I learned to use this cream from my husband’s stepmom, she made all kinds of mousse with fruit and this cream, add the whipped cream for fluffiness and voila, amazing mousse.
Jazzy's Mama
My daughter loves mangoes! This looks like a perfect treat for the two of us to share. I love that there is no added sugar!
Sonila
We can’t go completely sugar free on everything in our lives, but we try to minimize it whenever we can. In this case, the mangoes were sweet enough that no additional sugar was needed. If you wait till mangoes are a bit soft, they’ll be sweet enough for the mousse. Hope you both try it, it’s easy to make, no fuss:)). Thank you
Heather Behrends
What an amazing looking mousse! It sounds heavenly, looks easy to make, and I love the idea of the 3 different toppings/ways to present them!!
Sonila
Thank you so much Heather:)).
Lathiya
With saying Mango, i can’t wait to try this easy yet delicious Mousse. This looks spectacular
Sonila
Aww thank you so much!! I know you like mangoes because you have some awesome Mango recipes in your site!!
Simone
This looks so refreshing & easy to make… definitely a keeper! Thanks for sharing the recipe 🙂
Jacqueline Debono
Lucky you having your own mango tree (even if shared with neighbours!) Mangoes are pretty expensive here in Italy but I love them and buy them pretty often! This mousse looks divine and sounds so easy to make!
Sonila
They’re expensive here too. I guess ok to share as a fruit, but making mousse, salads or any dessert where you need lots of mangoes it is really too much. I’m lucky to have it in my backyard:). Thank you so much!
Aimee DiPasquale
I love mousse so much! I gotta try this!
Sonila
Thank you Aimee:)) Coming from the dessert queen it’s a great compliment!!!
Angela Greven | Mean Green Chef
Perfect tropical summer dessert for sure, it nearly screams Miami! I’m on the opposite coast and you’re calling me lol! Looks so refreshing and tasty, thank you or sharing! 🙂
Sonila
Thank you Angela, I really appreciate it:)
Sarah Winton
This looks divine! Perfect dessert for hot summer nights.
admin
Aww thank you so much Sarah!! It really is great:)
Marla
I am looking for easy but tasty desserts for a large family gathering. I dont have a blender to blend the mangos. Any other suggestions for this part of the recipe?. Thank you!
Sonila
Hi Marla, some grocery stores have frozen mango pulp in their frozen fruits section or in the International section. Maybe the pulp would work in this mousse recipe when thawed, but I don’t know for sure. If you have time, test it with frozen pulp and make a small portion and if it works, then you can make a lot for the family gathering. If you do use frozen pulp, you have to add sugar or sweetener of choice as frozen pulp is never as sweet as blended ripe mangoes.