Mango Mousse
Mango Mousse is a light, airy dessert made with fresh mango purée, whipped cream, and just a touch of sugar. With a silky texture and tropical flavor, this no-bake treat is perfect for summer, dinner parties, or anytime you want a refreshing, fruity finish.
Ingredients
- 1½ cups fresh ripe mango chunks or thawed frozen mango
- ¼ cup granulated sugar adjust to taste
- 1 teaspoon lemon or lime juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
Instructions
- Blend the mango: In a blender, purée the mango, sugar, lemon juice, and vanilla until smooth. Taste and adjust sweetness if needed. Set aside.
- Whip the cream: In a chilled mixing bowl, beat the heavy cream with a hand or stand mixer until soft peaks form.
- Fold: Gently fold the mango purée into the whipped cream using a spatula until fully combined and smooth. Do not overmix.
- Chill: Spoon the mousse into serving glasses or bowls. Cover and refrigerate for 2–3 hours or until set and chilled.
- Serve: Garnish with mango slices, mint leaves, or a dollop of whipped cream before serving.
Notes
- For extra firmness, fold in 1 teaspoon of gelatin (bloomed in 1 tbsp water and melted) to the mango purée before mixing.
- Use canned mango pulp (like Alphonso) if fresh mangoes aren’t available.
- This mousse can also be layered in parfaits or used as a filling in cakes and trifles.
- Best served chilled and consumed within 2 days.