Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute cravings. This eggless mango mousse recipe is easy to make from scratch, with no cooking required. Whip up a batch of deliciously fresh and fruity mango mousse in just 10 minutes.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 40 minutes
- Yield: 4
- Category: Desserts
- Cuisine: World
Ingredients
- 2 mangoes (- sweet, ripe & medium-sized or 1.5 cups chopped)
- 1 to 2 tablespoons raw sugar (or honey - add as required, optional)
- ½ cup light cream ((25% to 35% fat) or whipping cream)
- 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
Method
Making mango puree
- In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet.
- Blend to a smooth fine puree.
- Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
Whipping cream
- Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it.
- Ensure you don't over whip the cream.
- Add the mango puree to the beaten cream.
- Fold gently to combine the mango puree with the whipped cream.
- Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.
Serving suggestions
- Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.
Storage
- This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.