Time to use up those ripe mangoes with this easy Mango Mousse recipe! Also known as mousse de mango or mango fool, this treat is popular all over the world. Made with just 5 ingredients and 15 minutes of prep, this stunning dessert is perfect for a night of entertainment.
I’ll, honestly, find any excuse to eat mangoes. I found a tower of ultra-ripe Ataulfo mangoes at the grocery store and realized I have yet to include my favorite fruit of all time on my website. This mousse de mango is sweet, refreshing, creamy, and very fast to make.
Grab a blender, a mixing bowl, and your favorite glasses to serve dessert. Voila! Minimal cleanup and just 15 minutes of active work to create this beautiful recipe. The time it takes your mango mousse to set in the fridge is, arguably, the most difficult part of the process.
Ingredients
Click “Jump to the Recipe” or keep scrolling to the recipe card to get the ingredient amounts and full recipe instructions. Below I have substitutes, FAQ, and tips for making the perfect mango mousse.
- Cream – This is what gives this treat the airy ‘mousse’ quality. You need cream that has enough fat content to be whippable. Anything 35%+ MF will work. Anything below that will not whip!
- Condensed milk – Grab a can of sweetened condensed milk – not evaporated milk. You could even use some dulce de leche if you like that caramelized flavor!
- Mango – Fresh and as ripe as possible! I, personally, like to use Ataulfo mangoes because they are so flavorful and sweet. Use your favorite variety!
- Gelatin – I used powedered gelatin. Check the FAQ section below for full, detailed instructions to use gelatin leaf instead.
- Mango juice (or water)- Water will work just fine instead of mango juice. You can also use other juices, if you’d like. Avoid heavily citrused juices such as orange, pineapple, or grapefruit. They will impact how the gelatin sets.
How to make mango mousse (mousse de mango)
- Cream: Beat the heavy cream in a mixing bowl until stiff peaks form. Use a rubber spatula to fold the condensed milk into the cream until well combined.
- Gelatin: Pour the mango juice (or water) into a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Allow it to sit for 3-5 minutes, until spongy. Microwave at 10-second intervals, until liquid. Mix with a fork to ensure the gelatin has dissolved completely.
- Mango: Add the mango cubes to a blender and blend until smooth with no lumps, about 1 minute. Add the dissolved gelatin to the pureed mango and blend for another 30 seconds to 1 minute, until very well combined.
- Combine & set: Pour the mango puree into the mixing bowl of cream. Gently fold the mixture together with the rubber spatula until uniform in color. Pour the mixture into 4 rocks glasses or glass dessert cups. Cover each glass with plastic and allow the mousse to set in the fridge for at least 4 hours, or overnight.
FAQ
Absolutely! Use 4 gelatin sheets to equal 1 envelope of powdered gelatin for this recipe.
1. Place the gelatin sheets in a shallow bowl or rimmed plate. Slowly pour cold water over the sheets, ensuring they don’t move around and stick to each other.
2. Allow the sheets to soak for 4-6 minutes until softened. Take the sheets out of the water and squeeze out any excess moisture. Add the sheets to the mango puree and continue with the recipe as written.
There are a few reasons people don’t like to use gelatin! No matter your reason, there is a solution. Give agar-agar a try:
Use agar-agar at a 1 to 1 ratio for the gelatin. For this recipe, you’ll need 2 1/2 tsp agar-agar. Completely dissolve the agar-agar into 1/4 cup hot water before adding it to the pureed mango and continuing with the recipe as written.
The availability of mangoes will vary depending on where in the world you like. In North America, the most common varieties are Tommy Atkins (large and orange/red when ripe) and Ataulfo (medium-sized, yellow, and kidney-shaped). I highly recommend using Ataulfo over Tommy. Sweeter and more flavorful! If you can find Alphonso (King of Mangoes) or Carabao, those will taste the absolute best.
Absolutely! Make sure it’s a thick puree, also sold as “mango pulp”. Make sure you’re not getting mango nectar.
Tips for making perfect mango mousse
- Whip the cream until you have stiff peaks or else you won’t have much air in the mouse. When you life the whisk or beater, you want the peak to stay completely in shape without falling over.
- Cold cream straight from the fridge whips the best.
- Fold the ingredients together gently as to leave as much air in the mixture as possible.
- Make sure there are no lumps in your dissolved gelatin before mixing with the mango puree.
- Test the mouse by jiggling the cup. It will not jiggle at all once it’s ready!
How to store mango mousse
Make sure the servings are covered with plastic wrap or bees wrap to store. I find airy desserts like this will absorb fridge scents. They will last 4-5 days in the fridge.
I don’t suggest freezing mousse. The delicate air bubbles will pop once thawed and create a much more liquidy consistency.
Looking for more sweets? Try these!
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Mango Mousse
Ingredients
- 1 cup heavy cream 35%MF at least
- 1/2 cup sweetened condensed milk
- 2 cups mango ripe, cubed
- 1 envelope powdered gelatin 1/4 oz, or 2 1/2 tsp
- 1/4 cup mango juice or water*
Instructions
- Beat the heavy cream in a mixing bowl until stiff peaks form. Use a rubber spatula to fold the condensed milk into the cream until well combined.
- Pour the mango juice (or water) into a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Allow it to sit for 3-5 minutes, until spongy. Microwave at 10-second intervals, until liquid. Mix with a fork to ensure the gelatin has dissolved completely.
- Add the mango cubes to a blender and blend until smooth with no lumps, about 1 minute. Add the dissolved gelatin to the pureed mango and blend for another 30 seconds to 1 minute, until very well combined.
- Pour the mango puree into the mixing bowl of cream. Gently fold the mixture together with the rubber spatula until uniform in color. Pour the mixture into 4 rocks glasses or glass dessert cups. Cover each glass with plastic and allow the mousse to set in the fridge for at least 4 hours, or overnight.
Absolutely stunning!!