Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute sweet cravings. This eggless mango mousse recipe is easy to make from scratch, with no cooking required. Follow my step-by-step instructions with photos and video to whip up a batch of deliciously fresh and fruity mango mousse in just 10 minutes.
Table of Contents
Why This Recipe Works
Rich and refreshing mango mousse is naturally vegetarian-friendly, and this recipe is eggless as well.
Instead of eggs – or gelatine or agar agar – my version features only three wholesome ingredients for the brightest, most deliciously bold mango mousse. You simply need fresh mangoes, cream, and sugar. That’s it!
Below you’ll find steps for preparing this no-cook dessert in as little as 10 minutes. After you try mousse with mangoes, I highly recommend you check out these similar recipes that are as easy to make:
How to make Mango Mousse
Make Mango Puree
1. First, prepare the mango puree. In a blender, add 2 medium sized peeled and chopped mangoes. You will need about 1.5 cups chopped mangoes.
I did not add any sugar as these alphonso mangoes were very sweet. Feel free to add 1 to 2 tablespoons of honey or sugar, if you prefer or if the mangoes are not overly sweet.
Note 1: Pair only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
Note 2: In the video recipe, 1 tablespoon of raw sugar is used as these mangoes were just sweet and not very sweet.
2. Blend until you get a thick smooth mango puree. This should yield approximately 1 cup of mango puree. Set aside.
Whip Cream
3. Add ½ cup light cream or whipping cream to a mixing bowl. Use an electric beater or wired whisk to beat the cream.
4. Continue to beat the cream on medium to medium-high speed of the electric beater until you see fluffy and soft peaks in the cream. Be careful to not over whip.
Add Mango Puree and Fold
5. Next add the mango puree to the whipped cream.
6. Gently fold and mix the mango puree with whipped cream to a rich, fluffy and soft consistency.
7. Pour the mango mousse in four to five small serving glasses or bowls, using a spatula to scrape the bowl.
Cover with plastic wrap and chill the mousse in the refrigerator for about one hour to a couple of hours.
Note that the color of the mousse will vary with the kind of mangoes you have used. Alphonso mangoes give a bright beautiful golden yellow color to the mousse. While other varieties of mangoes may lend a light yellow color as you will see in the video.
Serving Suggestions
Serve mango mousse cold. Enjoy delicious homemade mango mousse with your favorite toppings. You can also eat it without any topping or garnish.
Opt to garnish with any of your preferred toppings like some chopped mangoes, chocolate shavings, frozen or fresh berries, mint sprigs, fruit preserves, nuts, chocolate sauce, maple syrup, honey or whipped cream.
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.
Tips + FAQs
I have used the Indian brand of Amul cream with 25% fat for this dessert. It works very well when you make desserts like mousse or for cream icings on cake. But you can use heavy whipping cream, just be extra careful to not over beat the cream.
Swap the traditional cream with vegan-friendly coconut cream for a delicious mango mousse with an extra tropical twist.
You can use frozen and defrosted mangoes to make the puree, or even use canned mango. You’ll need about 1 cup of diced mango to make this mango mousse recipe.
Enjoy this fruity mousse topped with chocolate shavings, a fresh dollop of whipped cream, mint leaves, chopped nuts or dried fruits, or any of your preferred goodies.
More Mango Desserts To Try!
Dessert Recipes
Cake Recipes
Cake Recipes
Dessert Recipes
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Mango Mousse Recipe
Ingredients
For mousse
- 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
For garnish (choose any)
- 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
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.
Video
Nutrition Info (Approximate Values)
This mango mousse recipe from the blog archives (May 2012) has been republished and updated on 15 May 2021.
Awesome recipe. I had to make d dessert in ten minutes and I am so glad I found this recipe!! Thank you Dassana 🙂
thanks deepa.
thanks for this recipe..its always a hit at parties.
Only issue I have is that I use pulp tin and I cannot make more than 4-5 cups with one one tin
then you will have to include more tins or cans to increase the proportions. also the proportion of cream and sugar will increase.
Hey ur recipes are too good. They turn out awesome every time. Loved the eggless chocolate mousse. For mango mousse can i substitute cream with gelatin for setting? I mean do i need to add cream if i am adding unflavored gelatin. What would be the quantity of gelatin?
thanks. for mango mousse cream is one of the essential ingredients. gelatin is not required. you can add a bit of gelatin if you want. i think 1/2 teaspoon gelatin should be fine. you can use both cream and gelatin. in most commercially made mousses, along with cream, gelatin is also added.
Thank you!!
welcome rajesh 🙂
Can i use pineapple instead of mangoes?
ruchi, i won’t suggest. as pineapple might react with milk. you can use bananas, strawberries.
recipes are amazing. sply the picture presentation.
thx a lot for such a wonderful guide
pleased to know this priyadarshi thankyou for your kind words 🙂
I always want u to send me sum of your recipe so that I can learn more frm u guys.because I love to cook
thanks mary.
Hi Dasaana,
I wanted to know how much should I whip the cream in the blender. I am going to try this with mango purée just the way you mentioned your strawberry mousse. I just want to understand how much should I whip that cream.
Thanks
just blending on medium speed for 1/2 a minute. stop, check and continue if you do not get soft peaks. the time will depend on the fat content of the cream. the more fat content, the faster the cream will whip.
Thanks for the reply
welcome roma.
hi dassana-
can i use coconut cream (plus follow the same steps) to make it vegan?
thanks
yes pia, you can use coconut cream easily.
Ur blog is amazing.. thanx 4 sharing wonderful recipes 🙂
welcome sabina
Hi Dassana love your blog especially the step by step pictorial instructions of the recipes. ..its a great help while making the recipes. Mango mousse looks delicious. Wanted to ask whether this mousse can be used to make a mango mousse cake or should i add agar agar? If yes then how much…and will amul cream do the job…it just doesn’t whip up especially in this hot North Indian summer…
thanks himani. agar agar will surely help to set the mousse. i would suggest using agar agar. if you are making individual cup cakes than you can skip agar agar. amul cream works. i use amul cream for the icings i make. use a good blender or stand mixer to whip the cream. you have to adding icing sugar while whipping the cream. only add icing sugar. don’t add any other sugar, even powdered sugar does not work. when adding any other sugar amul cream does not blend till stiff peaks. remember to use chilled cream.
This look yummy, colour is very nice. Thanks for sharing.
welcome sadhna
Hi Dassana you have a lovely blog with great recipes. Really appreciate all the pictorial instructions it helps a lot. Have tried your veg balls in hot garlic sauce it turned out awesome. Thanks. The recipe for mousse looks great and I want to try it. I wanted to ask can this mousse be used for making a mango mousse cake. Will it hold its shape or do I need to add agar agar for it to set? If yes then what amount would you recommend?and will amul fresh cream work?
Can’t wait to make it….
I have a question…about the cream…is it whipped cream or whipping cream…
Thanks
mona, the cream has to be whipped. in india we don’t get so many varieties of cream.
Thanks for this recipe – it’s delicious.
I made it a second time and substituted low-fat fromage frais for the cream – it worked just as well.
thanks frances for sharing your inputs.