Go Back
–+ servings
Mango Mousse

Heavenly Mango Mousse that Whisks You to Tropical Paradise

No ratings yet
This Mango Mousse is a quick, no-bake dessert that's both creamy and airy, perfect for gatherings and dietary preferences.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mousse
  • 2 medium Ripe Mangoes Fresh mangoes preferred, thawed if frozen.
  • 1 can Sweetened Condensed Milk Replace with coconut milk for lighter option.
  • 1 teaspoon Vanilla Extract Optional for flavor boost.
  • 2 tablespoons Lime Juice Fresh juice for the best flavor.
  • 1 pinch Salt Balances sweetness.
  • 1 cup Heavy Cream Whipped to soft peaks, cold.
  • 1 tablespoon Gelatin Optional, use agar-agar for vegetarian.
For Topping (Optional)
  • 1/2 cup Shredded Coconut Enhances tropical vibe.
  • 1/2 cup Fresh Berries Strawberries or blueberries work well.
  • 1/4 cup Crushed Nuts Pistachios add a nice crunch.
  • 1/4 cup Chocolate Sauce Drizzle for a contrasting flavor.

Equipment

  • blender
  • Electric Mixer
  • Mixing Bowl
  • Spatula
  • Airtight container

Method
 

Preparation Steps
  1. Blend mangoes, sweetened condensed milk, vanilla extract, lime juice, and salt until smooth.
  2. If using gelatin, bloom it over cold water, then heat until dissolved and add to mango blend.
  3. Whip cold heavy cream until soft peaks form.
  4. Gently fold whipped cream into mango mixture, maintaining airiness.
  5. Spoon mousse into dishes, cover, and refrigerate for at least 2 hours.
  6. Serve chilled with optional toppings.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 36gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 85mgPotassium: 250mgFiber: 1gSugar: 28gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 0.5mg

Notes

For the best flavor, always use ripe mangoes and ensure heavy cream is cold before whipping.

Tried this recipe?

Let us know how it was!