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Mango mousse

Mango mousse is a quick dessert for mango lovers and quite easy to prepare with just three ingredients. You will not find mango mousse easily in supermarkets but can be made easily in a few minutes with tinned mango puree or fresh mango when in season. If I want to prepare any fruit dessert, my first choice will be mango as it is one of my favourite fruits and only available for a few months in a year.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: International
Keyword: mango mousse
Servings: 5

Equipment

  • Piping bag for decorating (optional)

Ingredients

  • 2 Alphonso mango (small)
  • 30 ml Water
  • 300 ml Whipping Cream
  • 4 tbsp Caster Sugar

Instructions

  • Rinse the mangoes under running tap water to clean and keep it aside.
  • Peel the skin and cut the mango into small pieces.
  • Add all the chopped mango pieces, sugar and water into a blender or mixer jar.
  • Blend to a smooth puree.
  • Strain the mango pulp to get a more smooth texture. The puree will be approx 1 cup or a little more. Refrigerate while you whip the cream.
  • Before whipping cream, I always refrigerate my whipping bowl for a few hours or a few minutes in a freezer.
  • Put the cream in a chilled bowl and whip the cream using a balloon whisk by hand or using an electric hand mixer. I used the electric one.
  • When the cream starts to thicken add sugar and beat until you get to a medium peak but not very thick and grainy.
  • Keep ½ cup of the cream for decorating purpose for later stage. Fill it in a piping bag and refrigerate it.
  • Add mango puree to the remaining whipped cream in batches. Combine slowly and gently with the help of spatula so that you can get a very airy and fluffy mango mousse.
  • Add the remaining mango puree and fold gently with the help of spatula until it is well combined.
  • In the end combine with the whisk until it is blended well.
  • Transfer/pour the mixture into individual serving bowls with the help of a spoon.
  • Cover it with cling film and chill it in the fridge for about 1 to 2 hours.
  • Just before serving, pipe the cream on the mango mousse. Get creative. I just made simple drops on top of the mango mousse.
  • If you do not have a piping bag, simply use a spoon to put a dollop of cream as garnish.
  • Enjoy this chilled mango mousse with family and friends.

Notes

  • You can decorate with chopped mango pieces or drizzle some mango puree on top. Sometimes I also mix small chopped mango pieces into the mango mousse mixture so that you can get the bite. You can also layer a few chopped mango pieces into the individual bowls before filling with the mango mousse.
  • Always taste the combined mixture and you can adjust the proportions as per your taste. I prefer my mango mousse to taste more of mango and less of cream.
  • Take into account the sweetness of the mango and adjust the sugar appropriately.
  • While whipping the cream, you can keep the whipping bowl on another bowl filled with ice cubes to keep it chilled during summers.
  • When whipping the cream start with a slow speed and then gradually can increase the speed to medium.
  • Always keep checking the consistency while whipping. It first gets to a soft peak and then to a medium peak. You can stop whipping the cream at the stage you want.
  • I accidentally left a small pack in the picture under the ingredients. Please ignore that small packet in case you were wondering what it may be.