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Mango Mousse Recipe

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4.2 from 2 reviews

This creamy and refreshing Mango Mousse recipe combines ripe, sweet mangoes with lightly whipped cream for a luscious dessert. Perfectly chilled and garnished with nuts, fruit preserves, or chocolate, it’s an easy-to-make treat that delivers tropical flavor and smooth texture in every bite.

Ingredients

Main Ingredients

  • 2 mangoes (sweet, ripe, medium-sized or 1.5 cups chopped)
  • 1 to 2 tablespoons raw sugar or honey (optional, adjust as needed)
  • ½ cup light cream (25% to 35% fat) or whipping cream

Garnishes and Toppings

  • ¼ cup chopped mangoes
  • 1 to 2 tablespoons chopped nuts (cashews, almonds, pistachios)
  • 1 to 2 tablespoons fruit preserve
  • 1 to 2 tablespoons chocolate shavings or grated chocolate or chocolate syrup
  • 3 to 4 mint sprigs

Instructions

  1. Make Mango Puree: In a blender, add the chopped mangoes. If the mangoes are not overly sweet, add 1 to 2 tablespoons of raw sugar or honey to taste. Blend until smooth and creamy. Use only sweet mangoes as sour or tangy ones might cause stomach upset when combined with cream.
  2. Whip the Cream: Pour the light or whipping cream into a mixing bowl. Using an electric beater, beat the cream until soft peaks form. Be careful not to over whip, as this may affect the mousse texture.
  3. Combine Mango Puree and Cream: Gently fold the mango puree into the whipped cream until well combined. Take care to mix softly so the mousse remains light and airy.
  4. Chill the Mousse: Spoon or pour the mango mousse into small serving glasses or bowls. Cover them and refrigerate for at least 1 hour, preferably up to 2 hours, to allow the mousse to set and chill thoroughly.
  5. Garnish and Serve: Before serving, garnish the mousse with chopped mango pieces, chopped nuts, fruit preserves, chocolate shavings, or a drizzle of chocolate syrup. Add fresh mint sprigs for a refreshing touch. Serve cold for the best taste.
  6. Storage: Store leftover mousse covered with plastic wrap or in a sealed container in the refrigerator. It stays fresh for 3 to 4 days.

Notes

  • Use only sweet and ripe mangoes to ensure the mousse is deliciously sweet and avoids stomach upset.
  • Light cream with 25%-35% fat works best for whipping to achieve the perfect mousse texture.
  • You can substitute raw sugar with honey for a natural sweetener if desired.
  • Garnishes are optional but add texture and flavor contrasts to the creamy mango mousse.
  • Do not over whip the cream; soft peaks are ideal for folding in mango puree.
  • Make sure to chill the mousse well before serving for the best consistency and taste.

Find it online: https://yumntasty.com/mango-mousse-recipe/