This Mango Mousse Dessert is the perfect combination of elegance and simplicity. Made with just three ingredients, it turns into a light, creamy, and delicious treat bursting with tropical flavor. Easy to prepare ahead of time and served in little dessert cups, it is perfect for entertaining guests or satisfying your sweet cravings with minimal effort. Garnish with pistachios, strawberries, whipped cream, or wafers for an extra special touch!
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Why will you love this?
- Super easy to make with just a few simple ingredients.
- Light, creamy, and bursting with delicious mango flavor.
- Perfect make-ahead dessert for parties, picnics, and family gatherings.
- Served in individual dessert cups for easy serving and an elegant presentation.
- Easy to customize with your favorite toppings like pistachios, whipped cream, strawberries, or wafers.
- Comes together quickly but looks impressive enough for any special occasion.
Ingredients needed
- Mango pulp - store-bought Alphonso mango or any other
- Sugar (depending on how sweet you like) -
- Heavy whipping cream, 32 oz
- Unflavored gelatin
- Toppings - pistachios, mango pulp, chopped mango, cherry, strawberry slices, whipped cream, or wafers
How to make Mango mousse?
Start by sprinkling a teaspoon of unflavored gelatin in water and keep it aside for five minutes.
- Step 1: Add a teaspoon of unflavored gelatin into four tablespoons of water.
- Step 2: Let the gelatin sit in the water for about five minutes, and dissolve well.
Heat the mango pulp and sugar, and add the gelatin dissolved in water to just about boiling temperature. Switch off the flame and cool completely. Beat the heavy whipping cream using a hand mixer just like we did when making the white cake with whipped cream frosting.
- Step 3: Heat the mango pulp with the dissolved gelatin and sugar to taste. Stop heating as soon as it comes to a boil and cool completely.
- Step 4: Beat the whipped cream well until it forms stiff peaks.
Continue beating for about five minutes or until you get stiff peaks, like in making the frosting for strawberry shortcake. Gently fold the whipped cream and mango pulp using a spatula evenly.
- Step 5: Add some icing sugar to sweeten it a bit if you like.
- Step 6: Gently fold the cooled mango pulp and the whipped cream without deflating.
Pour into individual dessert cups or serving dishes. Refrigerate for at least 5 hours or overnight. Garnish with any toppings of your choice, like pistachios, sliced strawberries, or wafers.
- Step 7: When the mango pulp, gelatin, and whipped cream are combined well, transfer to individual dessert cups or a serving bowl and refrigerate.
- Step 8: Once they are cooled, serve them with some toppings of your choice, like crushed pistachios, whipped cream, or a drizzle of mango pulp, cherry, strawberries, or wafers.
If you love desserts made with mango, you may also like Easy No Bake Mango Cheesecake , Mango Sago with Coconut Milk. Do check them out.
Recipe FAQs
Whip the cream to stiff peaks, and make sure the gelatin is fully dissolved before mixing it into the mango puree. Heat the mango mixture to just about boiling so that it is evenly mixed and cool completely before folding in the whipped cream.
Freezing is not recommended as it will lose its airy and light texture. It can be refrigerated for 3 to 4 days and still taste great!
For the best creamy texture, make sure the heavy whipping cream is very well chilled before whipping. If using a handheld mixer, place the beaters and mixing bowl in the freezer for 15-20 minutes beforehand.
Whipping the cream over a larger bowl filled with ice also helps it stay cold and whip faster. Beat until stiff peaks form, which gives the mousse its light, airy, and smooth texture. Also, be sure the mango-gelatin mixture is fully cooled before folding it into the whipped cream to keep the mousse perfectly creamy
Useful Tips
- Make sure the mango-gelatin mixture is completely cooled before folding in the whipped cream. If it is still warm, the mousse may lose its light and creamy texture.
- Gelatin helps give the mousse a stable, smooth, and fluffy consistency. While some recipes skip it, the mousse may not set as well or hold its shape properly without it.
- Adjust the sweetness to suit your taste. Depending on how sweet your mango pulp is, you can add more or less sugar to both the mango mixture and the whipped cream.
- Reserve a little mango pulp and whipped cream before mixing everything. They make great and delicious toppings for garnishing the finished mousse.
- Chill the mousse for a few hours before serving for the best texture and flavor.
Related Recipes
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Mango Mousse Dessert
Ingredients
- 1 can mango pulp
- 4-5 tsp sugar (depending on how sweet you like)
- 1 can heavy whipping cream 32 oz
- 1 packet gelatin unflavored
- ½ cup pistachios finely chopped optional
- 2-3 strawberry Thin slices (optional)
- 4-5 wafers optional
Instructions
- Sprinkle a teaspoon of unflavored gelatin in water and keep aside.
- Heat mango pulp, sugar and add the water with gelatin to just about boiling temperature.
- Switch off flame and completely cool.
- Beat the heavy whipping cream with a hand mixer for about 5 minutes or until stiff peaks form.
- Gently fold the whipped cream and mango pulp using a spatula.
- Pour into individual dessert cups or serving dishes.
- Refrigerate for at least 5 hours or overnight.
- Garnish with pistachios, sliced strawberries, or wafers.
- Mango mousse is ready to be enjoyed.
My family loved this!
This worked exactly as written, thanks!