Mango Mousse

Eggless Mango Mousse made with only 4 ingredients: mango pulp, double cream, condensed milk and gelatine, a super easy but utterly delicious dessert that will have everyone ask for seconds. It has a super smooth, light and silky texture, and the perfect amount of sweetness. This summer dessert is to die for!

With mango season in full swing, there is nothing more delicious than a sweet, fully ripe mango that simply tastes like heaven. Yes, like any other season fruit, you might be able to find mangoes in shops all year round, but they really are at their best in summer.

There is nothing more disappointing, and quite frankly tart, than a unripe mango that not only has 0 sweetness, but it's also really hard to chop. Pick the mangoes that are slightly soft to touch, but not too soft, as that means they are overripe and probably starting to brown inside.

Apart from being enjoyed on their own, mangoes are an excellent addition to both sweet and savoury dishes. I don't have enough mango desserts on my blog, but I'm working on it, so watch this space, there will be more mango recipes coming up.

In the meantime, why not have a look at my: Mango Crumble, Mango Custard, Mango Ice Cream, Mango Ice Lollies and Banana and Mango Smoothie - they are all incredibly scrumptious and really easy to whip up too.

Jump to:

• Ingredients used
• Variations
• Step-by-step photos and instructions
• Expert tips
• Mango Mousse

Ingredients used

• mangoes - I used 2 mangoes for this recipe, once they are chopped and blended, they give you quite a bit of pulp
• double cream - or heavy cream for the US audience
• sweetened condensed milk - it replaces sugar in this recipe
• gelatine - or gelatin, different spelling for different parts of the world - it's a crucial ingredient to get the right texture

Variations

The 2 mangoes I used gave me about 2 cups of pulp. If you don't use fresh mangoes, but canned mango pulp, just use the same amount.

Double cream / heavy cream can be replaced with whipping cream. As double cream is way more common in the UK, I tend to use this for pretty much every dessert that requires cream.

I made this recipe without gelatine, and while I still got the same delicious dessert, it didn't have the light mousse-like texture, but rather a soft, sloppy consistency.

If you don't have condensed milk, you can use granulated or powdered / icing sugar. I wouldn't add more than a quarter of a cup of sugar, otherwise you'll end up with a sickly-sweet dessert.

Step-by-step photos and instructions

• pour the cream into a mixing bowl
• use a hand mixer to beat it well until it holds stiff peaks
• add the condensed milk and beat again

• pour 4 tablespoons of hot water into a small bowl, and add the gelatine to it
• mix well to dissolve it
• peel and cut the mangoes into cubes

• add the cubed mango to a blender and blitz until smooth
• mix the gelatine with the mango puree
• reserve a quarter of the puree, and mix the rest of the puree with the cream
• divide the mousse between 4 glasses / ramekins, then top each of them with the reserved mango puree
• refrigerate for at least 3 hours to allow the mousse to set

Expert tips

Beat the cream very well so that it holds stiff peaks - that means the cream will not fall off the beaters. Do not overbeat the cream, or it will split!

If gelatine sheets are used instead of the granules, follow the packet instructions, as they work in different ways, but they should give you the same results.

Depending on how sweet or less sweet the mangoes are, you can either omit the condensed milk altogether, if you think the mousse is sweet enough without, or increase the amount to a quarter of a cup of condensed milk if needed.

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