Savor the bliss of mango mousse, a velvety dessert that captures the natural sweetness of mangoes with a taste of tropical paradise in every spoonful!
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Step into a world of pure mango magic with our delightful mango mousse. This easy recipe creates the best eggless dessert, capturing the deliciousness of ripe mangoes in every bite.
The secret lies in the smooth mango cream, made with the freshest fruit and a touch of gelatin for that perfect texture. Whether served in cups or as part of a pie or cake, this mango mousse recipe guarantees a heavenly treat that leaves taste buds dancing with joy.
By making this treat with condensed milk, you achieve a velvety richness that makes it a top-notch choice for any gathering. It’s so quick and easy, it’s almost too good to be true!
Whether you’re a mango lover or simply adore fruity desserts, embrace the taste of paradise with each delicious bite of our mango mousse.
How to Make the Perfect Mango Mousse
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Pour the hot water into a small bowl, then sprinkle gelatin evenly over the water’s surface. Let sit for 5 minutes.
STEP TWO: Combine the hydrated gelatin, sweetened condensed milk, and mango in a high-speed food processor. Process until the mixture turns smooth.
STEP THREE: Using a large bowl, whip the heavy cream on high speed until stiff peaks form.
STEP FOUR: Gently fold the mango mixture into the whipped cream until well combined.
STEP FIVE: Divide the combined mixture into serving bowls and allow it to chill for four hours. Top with whipped cream and diced mango before serving!
Tips for the Best Mango Mousse
- Avoid overmixing. The airy, velvety texture of the cream is key to making this recipe of mango work!
- Make sure the mangoes you use are ripe. Otherwise, you’ll miss out on the sweet flavor and creamy texture.
- The colder, the better! Make sure that the heavy cream and mixing bowl are well chilled before whipping to achieve stiff peaks. I like to stick the bowl (and beaters) in the freezer for about 15 minutes beforehand.
- Don’t serve right away. The dessert needs at least 4 hours in the fridge to properly set.
- Step up your presentation. You can also chill the mixture in the larger bowl for four hours, then spoon it into a piping bag and swirl it into serving cups. Don’t forget toppings too!
Variations for this Recipe of Mango Mousse
- If you’re an orange-chocolate lover, melt some dark chocolate to drizzle on top of the dessert just before serving.
- Layer mango mousse with coconut yogurt or top with coconut-flavored whipped cream for a fun parfait.
- Add a mix of tropical fruits like pineapple, papaya, lime, or kiwi to the mousse for an extra burst of flavor.
More Pudding Like Recipes and Mousses
- Chocolate Fruit Dip
- Oreo Mousse
- Peanut Butter Mousse
- Vanilla Mousse
- Cool Whip Fruit Dip
- Banana Pudding
- Cottage Cheese Jello Salad
- Orange Dreamsicle Salad
Why Is My Homemade Mousse Lumpy?
Proper blending and processing are crucial. There’s a fine line between undermixed and overmixed, so keep a close eye on the texture of both the cream and the mango mixture!
The mango mixture should be silky smooth and the whipped cream should form stiff peaks before the two are folded together.
Can this Mango Mousse Recipe Be Made Dairy-Free?
Of course! Replace the sweetened condensed milk and heavy cream with coconut condensed milk and coconut cream for a tropical dairy-free alternative!
Since these aren’t quite as thick, the texture might not be exactly the same, but it will still be delicious.
Does Homemade Mousse Get Hard in the Refrigerator?
When you put the mousse in the fridge, it’s totally normal for it to get firmer, which makes it easier to scoop.
If you prefer the original texture, let it sit at room temperature before serving to make it softer again!
How Do I Fix an Over-Whipped Cream?
If the cream is over-whipped and becomes grainy, measure out 1⁄2 cup of unwhipped heavy cream and gently fold it in to smooth out the texture.
When you’ve reached the right consistency, remove ½ cup of the whipped mixture before continuing with the mango mousse recipe.
More Dessert Recipes to try
- Chocolate Chip Cookies With No Butter
- Air Fryer S’Mores
- Air Fryer Lava Cakes
- Turtle Cookies
- Pecan Pie Without Corn Syrup
- Air Fryer Apple Slices
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Mango Mousse
Ingredients
- ¼ cup hot water
- 1 packet gelatin 1 tablespoon
- 1 ½ cups diced mango about 2 medium mangoes
- 1 can sweetened condensed milk
- 1 1/2 cups heavy cream
Instructions
- In a small bowl, add the hot water then sprinkle gelatin overtop in an even layer. Allow the gelatin to hydrate for 5 minutes
- Add the gelatin mixture, sweetened condensed milk, and mango to a high speed food processor and process until smooth
- In a large bowl, whip the heavy cream on high speed until stiff peaks form
- Add the mango mixture to the whipped cream and gently fold to combine
- Divide into serving bowls and chill for four hours, or chill in the larger bowl for four hours and then pipe into serving bowls once set.
- Serve cold garnished with additional whipped cream and finely diced mango
