Mango Mousse Recipe is a fluffy, airy, rich, eggless, and gelatine-free recipe that is an utterly irresistible dessert that is so simple and easy to make in just a few minutes.
A quick dessert that needs no fancy ingredients to make. It all needs pulpy mangoes, cream, and sugar. Isn’t simple? It is my way of making mango mousse without gelatine or eggs.
Traditional mousse contains eggs or gelatine as a stabilizer to keep the mousse from deflating. If you are a vegetarian or your pantry is out of stock of the stabilizer, skip it and follow my method. I bet making mousse without eggs or gelatine will not disappoint your sweet cravings, but the mousse deflates quickly, unlike the traditional mousse.
Why’ll you love this recipe
- Firstly, it is one of the simplest desserts to make for parties and gatherings without any fuss.
- It all needs only three ingredients: mango, sugar, and fresh cream, which are easily available in any grocery market.
- It hardly takes fifteen to twenty minutes to whip it up from start to finish.
Ingredients needed for mango mousse recipe
- mangoes
- fresh cream
- sugar
Step-by-step preparation of mango mousse recipe/ Easy 3 ingredient mango mousse Recipe
I have taken two Alphonso mangoes for this recipe. It is one of the pulpiest and juicy mangoes with a bright yellow colour.
Scoop the pulp and blend it well in a blender until puree consistency. Keep it aside.
In a mixing bowl, add measured cream and sugar.
Whisk cream and sugar in an electric hand beater until sugar dissolves completely. Do not overdo the process. To it, add measured mango puree.
After adding mango puree, whisk it for a minute until the mousse is well combined
Swirl the mango mousse on the edges of the mixing bowl gently.
Transfer to a glass and chill it for two to three hours.
Garnish mango mousse with glazed cherries and mint leaves before serving.
How to serve Mango Mousse?
Serve mango mousse as it is, or garnish with your favourite toppings. Nut lovers add grated nuts like pistachios, pecans, or almonds. I love adding fresh berries and sliced mango bits before serving.
How to store mango mousse?
Transfer the mousse to an air-tight container and refrigerate. It stays good for three to four days.
FAQ
You can use pulpy, juicy, and less fibrous mangoes, which are preferable for mango mousse.
Yes! For the mousse, many use whipping cream. I like to use fresh cream, as it is light and airy.
Gelatine-free mousse deflates in a short period as there’s no stabilizer used. But the rich taste and fluffy texture remain the same.
Yes , you can!
Yes, you can! Make mango puree with the syrup, but reduce the sugar quantity.
More mango recipes you may like to try
The Ultimate No-Bake Mango Cheesecake
If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Cooking!
Recipe Card👇
Mango Mousse/ Easy 3 Ingredients Mango Mousse Recipe
Ingredients
- 2 mangoes ( 1 ½ cups puree )
- ½ cup cream ( I use Amul fresh cream )
- ¼ cup sugar
Instructions
- I have taken two Alphonso mangoes for this recipe. It is one of the pulpiest and juicy mangoes with a bright yellow colour.
- Scoop the pulp and blend it well in a blender until puree consistency. Keep it aside.
- In a mixing bowl, add measured cream and sugar.
- Whisk cream and sugar in an electric hand beater until sugar dissolves completely. Do not overdo the process. To it, add measured mango puree.
- After adding mango puree, whisk it for a minute until the mousse is well combined.
- Swirl the mango mousse on the edges of the mixing bowl gently.
- Transfer to a glass and chill it for two to three hours.
- Garnish mango mousse with glazed cherries and mint leaves before serving.
Nutrition
Leander Fernandes
A decadent dessert
Awesome mango mousse
JAYANTHY
Thank you so much!