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!
Servings: 4 servings
Calories: 312kcal
Ingredients
- 2 ripe mangoes
- 1 cup double cream (250 ml, heavy cream)
- 2 tablespoon condensed milk
- 1 teaspoon gelatine
Instructions
- Add the double cream to a mixing bowl and use a hand mixer to beat well until you get stiff peaks.
- Pour in the condensed milk and beat again.
- Add 4 tablespoons of hot water to a small bowl or ramekin, and add the gelatine to it.
- Mix very well to dissolve and set aside.
- Peel and chop the mangoes into cubes.
- Add the mango cubes to a blender and blitz until smooth.
- Add the gelatine mixture to the mango puree and mix well.
- Reserve a quarter of the mango puree, and mix the rest with the cream mixture.
- Divide the cream between 4 glasses or ramekins, and top each of them with the reserved mango puree.
- Refrigerate for at least 3 hours so that the mousse can set.
Video
Notes
- 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.
Nutrition
Calories: 312kcal | Carbohydrates: 23g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 33mg | Potassium: 271mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2071IU | Vitamin C: 38mg | Calcium: 82mg | Iron: 0.3mg