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Served Mango Mousse on long liquor cups. Mousse is topped with coconut chips. Picture shows 4 cups.
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Mango Mousse

Tropical Mango Mousse recipe without added sugar, gelatin or eggs. Recipe is presented with 3 different toppings you can choose from.
Course Dessert
Cuisine American, Latin American
Keyword Eggless Mousse, Latin American Dessert, Mango Mousse, No Sugar Mousse, Tropical Dessert
Prep Time 20 minutes
Chilling 2 hours
Total Time 2 hours 20 minutes
Servings 10 people
Calories 207kcal
Author Sonila

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

Calories: 207kcal | Carbohydrates: 14g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 18mg | Potassium: 173mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1563IU | Vitamin C: 30mg | Calcium: 39mg | Iron: 1mg