Creamy Mango Mousse

This luscious creamy mango mousse captures the tropical essence of ripe mangoes in an impossibly smooth, cloud-like dessert. The silky texture melts on your tongue while delivering an intense burst of sweet mango flavor that transports you to paradise with every spoonful. This elegant dessert requires no baking and comes together in just minutes, making it perfect for both casual weeknight treats and impressive dinner party finales.

Recipe Details

Prep Time: 20 mins
Chill Time: 3 hours
Total Time: 3 hours 20 mins
Servings: 6
Difficulty: Easy

Ingredients

• 2 large ripe mangoes (about 2 pounds), peeled and cubed
• 1/3 cup granulated sugar
• 1 packet (2¼ tsp) unflavored gelatin
• 3 tablespoons warm water
• 1 cup heavy whipping cream, cold
• 3 tablespoons fresh lime juice
• 1/8 teaspoon salt
• Optional garnish: diced fresh mango, mint leaves, lime zest

Instructions

1. Prepare the mango puree. Place cubed mangoes in a food processor or high-speed blender. Process until completely smooth, about 2-3 minutes, scraping down sides as needed. You should have approximately 1½ cups of puree. Strain through a fine-mesh sieve to remove any fibrous pieces, pressing solids with the back of a spoon.
2. Bloom the gelatin. In a small bowl, sprinkle gelatin over warm water. Let stand for 5 minutes until the mixture becomes spongy and absorbs all the water. Do not stir during this time.
3. Dissolve the gelatin mixture. Microwave the bloomed gelatin for 15-20 seconds until completely liquid and clear. Alternatively, place the bowl in a small saucepan with 1 inch of simmering water until dissolved. Set aside to cool slightly.
4. Combine mango base. In a large mixing bowl, whisk together the strained mango puree, sugar, lime juice, and salt until the sugar completely dissolves. Gradually whisk in the dissolved gelatin mixture, ensuring no lumps remain.
5. Whip the cream. In a separate chilled bowl using an electric mixer, whip the heavy cream on medium speed until it begins to thicken. Increase to high speed and continue whipping until soft peaks form, about 2-3 minutes. Be careful not to overwhip.
6. Fold mixtures together. Using a rubber spatula, gently fold one-third of the whipped cream into the mango mixture to lighten it. Add the remaining whipped cream in two additions, folding carefully until just combined and no white streaks remain. The mixture should be smooth and uniform in color.
7. Portion and chill. Divide the creamy mango mousse evenly among 6 serving glasses or ramekins. Cover each with plastic wrap, ensuring the wrap doesn’t touch the surface. Refrigerate for at least 3 hours or until completely set and firm to the touch.
8. Serve and garnish. Remove from refrigerator 10 minutes before serving to soften slightly. Garnish with diced fresh mango, a sprig of mint, and a light sprinkle of lime zest if desired.

Tips for Success

Choose the right mangoes. Ripe mangoes should yield slightly to gentle pressure and have a sweet, fruity aroma at the stem end. Avoid mangoes that are too firm or have dark spots, as they won’t provide the best flavor or texture for your mousse.

Temperature matters. Ensure your cream is well-chilled before whipping, and don’t let the gelatin mixture get too hot when adding it to the mango puree. If the gelatin is too warm, it can deflate your whipped cream.

Folding technique. Use a gentle folding motion rather than stirring to preserve the airy texture. Start with a small amount of whipped cream to lighten the base, then gradually incorporate the rest.

Test for doneness. The mousse is properly set when it holds its shape and doesn’t jiggle when the container is gently shaken. If it’s still too soft after 3 hours, chill for an additional hour.

Recipe Variations

Coconut Mango Mousse: Replace ½ cup of the heavy cream with canned coconut cream for a tropical twist with enhanced richness.

Spiced Mango Mousse: Add ¼ teaspoon ground cardamom and a pinch of ground ginger to the mango puree for warm, aromatic notes.

Layered Presentation: Create stunning parfaits by alternating layers of mousse with crushed amaretti cookies or graham cracker crumbs.

Individual Trifles: Layer the mousse with cubes of vanilla sponge cake and fresh berries in clear glasses for an elegant presentation.

Storage Instructions

This creamy mango mousse keeps beautifully in the refrigerator for up to 3 days when properly covered. For the best texture and flavor, consume within 24-48 hours of preparation. The mousse can be made up to 24 hours in advance, making it an ideal make-ahead dessert for entertaining.

Avoid freezing as the texture will become grainy and separate when thawed. If you need to transport the mousse, keep it chilled and add garnishes just before serving.

Nutritional Highlights

Mangoes provide an excellent source of vitamin C, vitamin A, and dietary fiber. This dessert offers the natural sweetness and nutritional benefits of fresh fruit while delivering the indulgent satisfaction of a classic mousse. Each serving contains beneficial antioxidants and enzymes that support digestive health.

Serving Suggestions

Serve this elegant creamy mango mousse as the perfect finale to spicy Asian or Mexican cuisine, where its cooling sweetness provides a refreshing contrast. Pair with crisp butter cookies, delicate tuile wafers, or coconut macaroons for textural interest. For wine pairings, consider a late-harvest Riesling, Moscato d’Asti, or a tropical fruit-forward Sauvignon Blanc.

This versatile dessert works beautifully for summer garden parties, tropical-themed celebrations, or any time you crave a taste of paradise. The smooth, luxurious texture and vibrant flavor make it a memorable dessert that guests will request again and again.