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This creamy mango mousse recipe is my newest obsession! It’s creamy, easy to make, and is packed with mango flavor!
For more mousse desserts, make my chocolate mousse cake and chocolate mousse pie next!
This mango mousse recipe is light, creamy, and bursting with tropical flavor! It’s super creamy thanks to the addition of mascarpone and heavy cream but also PACKED with mango flavor thanks for the alphonso mango puree!
I love this easy mango mousse recipe because it has the perfect balance of fruity, sweet flavors and has the best texture ever – almost like a mango custard, but way easier to make.
The best part? It feels fancy and impressive, but it’s actually super simple to whip up. You only need a few ingredients, and the fresh mango flavor does all the heavy lifting.
Serve it in little glasses for an elegant dinner party dessert, or keep it chilled in the fridge for a sweet afternoon pick-me-up. Either way, this mousse will have everyone asking for seconds!
Table of Contents
Why You’ll Love This Creamy Mango Mousse Recipe
- Simple Ingredients and Easy to Make! This easy mousse recipe comes together in under 30 minutes. You can serve immediately or let it chill in the fridge until you’re ready to serve.
- Perfect for Mango Lovers! This delicious mango mousse is beaming with mango flavor – ideal for the mango lovers out there!
- Ideal for special occasions but also perfect for a casual, easy dessert. It’s also a great make ahead dessert, too!
- No baking required – Easy to whip up without turning on the oven, making it perfect for warm-weather desserts.
Mango Mousse Ingredients
(full list of ingredients can be found in the recipe card)
- Alphonso Mango Purée brings the bold, fragrant, and naturally sweet mango flavor. Alphonso mangos have a distinct floral taste that you simply can’t always get with pureed frozen mangos or even fresh ripe mangoes from the grocery store. Its thickness also helps the mousse set without becoming watery. I got mine from amazon but I believe it’s also sold in international grocery stores.
- Mascarpone gives the mousse a silky creaminess and a subtle, buttery flavor. Its high fat content adds richness due to its creamy texture while helping the mousse hold its shape.
- Sweetened Condensed Milk sweetens the mousse while adding a creamy flavor. It also helps stabilize the mousse.
- Heavy Whipping Cream when whipped, it incorporates air, giving the mousse its light, fluffy texture. It also adds richness that balances the brightness of the mango.
- Lemon Juice brightens the flavor with a pop of acidity, balancing the sweetness of the mango and condensed milk. It can also slightly thicken the purée by interacting with pectin naturally present in mango. You can also use lime juice here!
- Gelatin is a key setting agent that gives the mango mousse its structure so it holds its shape when scooped. It works by forming a delicate gel network that traps the airy cream and mango mixture without making it rubbery.
Substitutions and Variations
- If you don’t have mascarpone, you can use cream cheese instead.
- If you have fresh mangoes, feel free to cup them up and fold them into the
- Add in some lemon zest or lime zest for a boost in flavor.
- For a more pronounced color, add 1-2 drops of yellow food coloring.
How to Make Mango Mousse
In a small bowl, combine unflavored gelatin powder and cold water. Mix together and set aside for about 5-10 minutes, until it becomes solid and jelly-like.
Step 1: In a mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment, combine sweetened condensed milk and cold heavy cream. Mix on medium speed for about 2-3 minutes, until soft peaks form. Add in the mascarpone and continue to mix for about 1-2 minutes, until combined and smooth stiff peaks form.
Step 2: Pour in the mango puree and lemon juice and mix until just combined. Place the gelatin mixture into the microwave for about 10 seconds, until it liquifies, and then pour into the mango mixture. Then return to mixing together until stiff peaks form. Be careful not to overmix, this should only take 1-3 minutes.
Step 3: Place into serving glasses and eat immediately or refrigerate for 4 hours, until firm.
Step 4: Spoon remaining mango puree on top of the mousse. Garnish with fresh berries, mango cubes, and/or fresh mint.
Pro Tips
- I prefer to use alphonso mango puree, however, you can use fresh mango puree too by cutting up ripe juicy mangoes and adding them to a food processor and blending until smooth.
- Chill your mixing bowl and cream, cold cream whips up faster and holds more air for a light, fluffy mousse. I know that many of my recipes call for room temperature ingredients – however, this is not one of them! We want everything to be cold.
- Be careful not to overmix your whipped cream. When stiff peaks form, stop. It’s ready to fold into the mango mixture.
- Serve immediately or set in the refrigerator for a more thickened traditional mousse-like texture.
Recipe FAQs
This recipe calls for canned mango puree but you can use frozen mangoes. Thaw the mangoes, pat them dry, then blend them in the food processor until smooth.
No, you don’t need to strain the mango puree.
Beating the heavy cream until stiff peaks and using dissolved gelatin will prevent the mango mousse from becoming runny.
Yes! You can use agar agar. Just dissolve it fully in hot liquid before adding to the mango puree, and keep in mind it sets a little firmer than gelatin. I don’t recommend making this recipe without gelatin.
It’ll last 2-3 days in an airtight container.
More Easy Dessert Recipes
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Loaf Pan Basque Cheesecake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Mango Mousse
Equipment
Ingredients
- 1 packet Gelatin
- 2 tbsp (30 g) Cold Water
- 14 oz Sweetened Condensed Milk
- 2 cups (480 g) Heavy Cream, (cold)
- 8 oz (226 g) Mascarpone, (cold)
- 2 cups Alphonso Mango Purée
- 1 tbsp (15 g) Lemon Juice
Instructions
- In a small bowl, combine unflavored gelatin powder and cold water. Mix together and set aside for about 5-10 minutes, until it becomes solid and jelly-like.
- In a mixing bowl or in the bowl of a stand mixer fitted with the whisk attachment, combine sweetened condensed milk and cold heavy cream. Mix on medium speed for about 2-3 minutes, until soft peaks form. Add in the mascarpone and continue to mix for about 1-2 minutes, until combined and smooth stiff peaks form.
- Pour in the mango puree and lemon juice and mix until just combined.
- Place the gelatin mixture into the microwave for about 10 seconds, until it liquifies, and then pour into the mango mixture. Then return to mixing together until stiff peaks form. Be careful not to overmix, this should only take 1-3 minutes.
- Place into serving glasses and eat immediately or refrigerate for 4 hours, until firm. Garnish with fresh berries, mango cubes, and/or fresh mint.
Notes
- Chill your mixing bowl and cream, cold cream whips up faster and holds more air for a light, fluffy mousse. I know that many of my recipes call for room temperature ingredients – however, this is not one of them! We want everything to be cold.
- Be careful not to overmix your whipped cream. When stiff peaks form, stop. It’s ready to fold into the mango mixture.
- Serve immediately or set in the refrigerator for a more thickened traditional mousse-like texture.
- I prefer to use kesar mango puree, however, you can use fresh mango puree too by cutting up ripe juicy mangoes and adding them to a food processor and blending until smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used frozen mangoes – not thawed but blended with 2 – 3 tablespoons lemon juice to help the puree to smooth. The gelatin would be better with 1/4 cup water. Then heated in microwave for at least 20 seconds. When adding to the mixture, pour in a slow stream to ensure that it does not solidify when coming into contact with the cold mixture.
Otherwise, delicious!!
thanks @BritanyBreaksBread
This mango mousse is so smooth and creamy. It is the perfect dessert that I love this recipe. My husband won’t eat mango but he will eat this and I also made some ice cream with the mango puree and he really liked it. This is definitely one of my favorite recipes on your website.