Description
Mango Mousse is a light, creamy, and refreshing dessert that highlights the sweet, tropical flavor of ripe mangoes. With its smooth and airy texture, this mousse is perfect for warm weather or as an elegant finish to any meal. Made with fresh mango puree, whipped cream, and just the right amount of sweetness, this easy-to-make dessert is both indulgent and refreshing. Whether you’re hosting a party, celebrating a special occasion, or simply craving a fruity treat, this mango mousse will impress every time.
Ingredients
Scale
- 2 cups ripe mango puree (from about 2 large mangoes)
- 1 cup heavy whipping cream (cold)
- ¼ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon lemon or lime juice (enhances mango flavor)
- 1 teaspoon gelatin (or agar-agar for a vegetarian version)
- 2 tablespoons warm water (to dissolve the gelatin)
Ingredient Highlights
- Mango Puree: Fresh mangoes provide the best flavor, but canned or frozen mango puree can also be used. Alphonso, Ataulfo, or Haden mangoes are great choices for their sweetness and vibrant color.
- Whipping Cream: Using cold, heavy cream ensures a fluffy and airy mousse.
- Gelatin or Agar-Agar: Helps set the mousse for a stable yet light consistency. If using agar-agar, follow the specific blooming instructions.
- Lemon/Lime Juice: Enhances the natural sweetness of mangoes and balances the flavors.
Instructions
Prepare the Mango Puree and Gelatin:
- Blend the Mangoes: Peel and chop ripe mangoes, then blend them until smooth. If desired, strain to remove any fibrous bits.
- Dissolve the Gelatin: In a small bowl, mix gelatin with 2 tablespoons of warm water. Stir until fully dissolved. Let it sit for a minute. (If using agar-agar, follow package instructions.)
- Mix with Mango Puree: Stir the dissolved gelatin into the mango puree, ensuring even distribution. Add lemon or lime juice and mix well.
Whip the Cream and Combine:
- Whip the Cream: In a chilled mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Fold in the Mango Mixture: Gently fold the mango puree into the whipped cream using a spatula. Do this in batches to maintain the airy texture.
Set and Chill:
- Pour into Serving Glasses: Divide the mousse evenly among serving glasses or bowls.
- Chill: Refrigerate for at least 1.5 to 2 hours until the mousse is set.
- Prep Time: 15 minutes
- Chilling Time: 1.5 to 2 hours
Nutrition
- Calories: 180-220 kcal
- Fiber: 10g
- Protein: 5g