This Mango Mousse is a cinch to whip up, infinitely customizable, and can be made with fresh mangoes or tinned Pakistani or Indian mango puree! The perfect easy to make dessert!
There is something that's utterly lovely about a light luscious Mango Mousse. It is fragrant, creamy, and so conducive to adapting as a dish for a crowd, in individual cups, garnished with a graham crumble or just tons of beautiful fruit.
Looking for more creamy desserts to serve at your next party? This 4 ingredient Lemon Mousse hits the spot as does this Caramel Custard/Flan.
What kind of mango should I use for the puree?
You have three basic options: fresh mango, alphonso puree in a tin and kesar mango puree in a tin.
Between Alphonso and Kesar Mango purees I personally prefer the taste of Kesar Mango puree and that's what I have used here.
If you used fresh then bear in mind you will need to adjust sugar according to the sweetness of your mango. The tinned mangos are already sweetened, but the whipped cream needs a little help hence the additional sugar.
I rarely use the whole tin, but pop one cup amounts of the puree in the freezer for later. You could also use it for mango milkshakes or mango lassi.
Do I have to use Gelatin?
In a nutshell: no, but it won't be as firm then. If you are not planning on using gelatin then may I suggest you do individual servings so that even if the mousse is softer it doesn't matter. However, what gelatin is so very good at is holding that fluffy cream texture which makes a mousse feel luxurious.
A great alternative to gelatin is Whip It, a vegan product by Dr. Oetker that easily stabilizes cream.
How do you use Powdered Gelatin?
The process is remarkably simple.
Step One: Sprinkle gelatin over a small amount of cold water and leave for 5 minutes
Step Two: Heat the mix in the microwave for 20-30 seconds and stir - the gelatin will dissolve completely.
Presto - now just let it come to room temperature and use. Tip: Always use a sieve when adding it into a dessert just in case there are undissolved granules.
Give me some ideas for Jhuzzing it up!
Many many ways my friends. Here are a few ideas which I see done ALL the time in my Instagram DMS! The first two are especially popular.
- Dessert cups layered with crushed digestive biscuits and fresh mango.
- In a trifle with pound cake, strawberries or mangos, and a sweetened cream cheese layer
- In a tart. You can pop this mixture into store-bought mini tart shells for prettiness or a large one too. In that case please use 2 tsp gelatin dissolved in ⅓ cup of water for the recipe. It will be slightly firmer than the consistency shown above in the spoon shot.
Made this Mousse? Would LOVE to hear from you below! Let's chat in the comments section!
Easy Velvety Mango Mousse
Ingredients
- 1.5 tsp gelatin
- 4 tbsp water
- 2 cups whipping cream
- ⅓ cup sugar
- 1 ½ - 1 ¾ cup mango puree (see notes)
- ½ tsp cardamom powder (optional)
Instructions
- Sprinkle powdered gelatin over the water and let it sit for 4-5 minutes.
- Heat the mixture for 20-30 seconds in the microwave and stir - the gelatin should dissolve entirely
- Whip 2 cups of cream in a large bowl on medium speed until soft peaks form - this can take anywhere from 4-8 minutes.
- Add the sugar and whip until stiff peaks form. When you lift your beaters from the cream it make peaks that will stand up
- Beat in your mango puree and cardamom powder, you may need to scrape the bowl from the bottom with a spatula to fold in your puree (see video) to evenly incorporate it. Do not stir!
- Pour your gelatin in through a sieve and beat for 10 seconds.
- Transfer the mango mousse into your serving dish or dishes and chill for at least two hours. Keeps well in the fridge for up to 4 days.
Kay Martins says
Hi there,
While the taste was excellent, I had an issue with the gelatin though I followed the instructions correctly. As soon as I added the gelatin (after letting it bloom in the cold water and softened it in the microwave) to the whipped cream and mango mix, small lumps of gelatin formed throughout. No amount of beating it helped. Do you have any solution to this? Thank you
Sarah Mir says
Hi Kay! I am so glad the flavour worked, but what a bummer on the lumps! I have only had that happen when I didn't use a sieve when pouring the gelatin in - could that have been it?
Martins Kathy says
Thanks for taking the time to respond. I did use a sieve. But I figured out where the issue was. Adding it the mix of puree and cold cream caused the gelatin to gel instantly in lumps. It would have been better to mix the gelatin with the room-temperature mango puree and then gradually fold in the cold whipped cream.
Will try that next time. BTW the cardamom flavour was yummy.
Britta says
I made this recipe last week for a party and went around and had everyone guess what flavor of mousse it was.
The most common guesses were “rosemary” and “sage.” Someone even asked if it was Indian inspired.
All that said- it wasn’t bad. I would make it again, but with a few changes.
For one, I see a lot of people asking about frozen mangos- I did use frozen and defrosted them because the only canned ones I found were $15+. It worked great, but I’ll be trying 1 3/4 cups next time to give it more of a mango taste, which she does say in her recipe. I also used 1.5 tsp of gelatin and the consistency was perfect, and 1/3 cup of sugar which was the perfect sweetness for me.
I’ll also either try 1/4 tsp of cardamom next time or leave it off completely because it was a bit spice heavy for the crowd I served.
Sarah Mir says
Hi Britta! Thanks so much for your comment and review. For frozen mango would you be able to share if you used "regular" mangos or Indian? I've made this countless times and no ones ever commented on my rosemary or sage mousse so I am trying to figure it out.
arline says
Your video of mango mousse does not show adding in the gelatin mixture.
Sarah Mir says
You are absolutely correct, I am going to hunt down the original and edit it but in the mean time it's as simple as straining it in and whipping as per the instructions. Thanks for the catch!
Dominique duRuisseau says
Followed your recipe to the letter except I used about 1 1/2 cup of ripe strawberries and peaches puree that I did not want to waist and OMG! SO GOOD. What a great recipe and easily substituting the fruits is such a bonus. Thank you so very much, so easy to do and this little number has totally made it to "the book"! PS I grated a little dark chocolate on top and double wow , my guests were impressed!
Sarah Mir says
Dominique! I was literally salivating when you described your subs! Absolutely GENIUS! Thank you for the review and for sharing them!
Lithia says
Hi, can I pour the mousse into a tart pan with a baked crust inside? Thanks!
Sarah Mir says
Hey Lithia! I know someone told me that is how they make this one, but with an increase in the amount of gelatin. While I can't remember what amount they were using my best guess is that 2 tsp should do the trick!