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.
F. Husna says
Hi!! The recipe looks great! I was looking for one with gelatin , I like the firmness a little bit , especially when you have to assemble them in a big tray than individual cups. So can I use condensed milk instead of sugar ? If so how much of condensed milk would do? Would this recipe fit a 13” by 9” Pyrex dish perfectly ?
Thank you!!
Sarah Mir says
HI there! That's a few substitutions so I can't say I know how it would hold for certain. For a firmer texture you can absolutely double the gelatin and it will work. Re: condensed milk I didn't go that route because mango is naturally already rich and sweet so I can't say what quantities would work here, so sorry about that!
Aimen says
Salam Sarah,
Recipe looks great and I will try it this Ramadan, inshaAllah. One question for you, can the prepared mousse be poured into ready-made pie crust? Upon cutting into the pie, I am hoping the mousse will stay first since I'm adding gelatin?
Thanks!
Sarah Mir says
Wasalam Aimen! So this one isn't soupy but it isn't super firm either. I know people who used it as a pie filling but I can't remember their ratios!
Elizabeth says
Hello,
Super excited to try this recipe. Could I blend frozen mangoes for this recipe? Thank you.
Sarah Mir says
Hey Elizabeth! I think you could! I would just defrost then blend- if they are watery you may need to adjust gelatin!
Elizabeth Quli says
Thank you. As luck would have it, we found the kesar mango purée so I used that. The mousse was a hit, we will definitely be making it again:)
Sarah Mir says
So so happy to hear that! thank you!
Fathima says
Can I use mango pulp sugar and heavy cream?
Sarah Mir says
I think that should work well! Let me know how it goes!
mari says
can I use cool whip instead of whipping cream?
Sarah Mir says
Hmm I haven't tried it but I suspect it would work rather well! Keep me posted if you try it!
Renartchang says
what is Carmadon powder and do I have to use it
sarahjmir@gmail.com says
It’s ground cardamom seeds and you absolutely can omit it!
Munira says
Assalam o Alaekum warehmatullahi wabrakatuhu! Thank you for sharing the yummy recipe! Quick question: I am planning to make it for a picnic and wondering if it can last a few hours without refrigeration, in an insulated bag perhaps? Should I put it in freezer a few hours beforehand?
sarahjmir@gmail.com says
Wasalam! As much as I love this mousse it’s not ideal picnic food. Would you like me to recommend alternatives?
Hannah says
I’m looking forward to trying this recipe today. I was wondering, your video says 2 tsp gelatin, but your recipe directions say 1.5 tsp. Does it matter which I use? Thank you!
sarahjmir@gmail.com says
It totally depends on the consistency - I like a firmer dessert at 2. Apologies for the delay - this comment went to my spam folder
Yumna says
I make a Nutella mousse but I don’t use gelatin. Going to try this recipe soon. My husbands a crazy mango lover but doesn’t like desserts lol! Still going to give it a shot. Thanks for sharing this Sarah ❤️
sarahjmir@gmail.com says
Hope he liked it!!
Muneeza says
Thank you! really excited to make this for eid with a Lotus cookie base
sarahjmir@gmail.com says
that was just genius!
Muneeza says
Hi. How much whip it do I substitute for the gelatin ?
sarahjmir@gmail.com says
One sachet is good!
Farozaan says
Using fresh mangoes... how many and how to use them. Kindly guide.
sarahjmir@gmail.com says
Hi! I’d love to be able to give you a number but I’m not sure how given that mangoes are different sizes. Mangoes are also different in sweetness so you’ll need to add extra sugar too!
Yusra says
Which mango purée did you us? Did you use the Kesar Brand for this recipe?
sarahjmir@gmail.com says
Yes!
Anaa - @twoshe_blog says
This sounds soo good ! Can’t wait to try it out
sarahjmir@gmail.com says
Thank you Anaa!
Pamela Tellier says
How many people will this recipe serve if poured into dessert cups
Sarah Mir says
Hi Pamela! That depends on the size of your dessert cups but volume wise this recipe makes about 5.5 cups worth of mousse. Hope that helps!
Sonia says
Amazing recipe Sarah. Thanks for sharing it! I will make it for EID. Did you add gelatine in your recipe?
sarahjmir@gmail.com says
yes I do! I talk in the post about why and alternatives too!