Light and creamy Mango Mousse takes minutes to prepare using only four simple ingredients. Fresh mango puree blends with whipped cream for a delicious dessert. This gluten-free, gelatin-free, and eggless mango mousse recipe bursts with fruit flavor.
Calling all mango lovers, this quick mango mousse recipe is for you. Thanks to this easy recipe, delicious mango mousse is ready in minutes with only four ingredients and four steps. This creamy dessert is sweet, perfectly tangy, and bursting with mango flavor.
The made-from-scratch mousse starts with a simple mango puree made from mango, lime juice, and honey. Like traditional mousse, whipped heavy cream is folded into the puree to form a fluffy, airy mousse.
Like easy chocolate mousse with cocoa powder, this quick recipe is perfect for special occasions or any day of the week. The mousse is a breeze to make. With little effort, you have an elegant, creamy mango dessert that will impress your family and friends.
Easy Mango Mousse Recipe
When it comes to mousse recipes, it does not get simpler than this. Four ingredients combine to create a luscious, flavorful mango mousse. It is deliciously sweet and tangy. The topical flavor profile is perfect for summertime, but with frozen mango, this recipe can be made anytime. Here is why you will love this recipe:
- Easy Mango Dessert - Creamy mango mousse is the perfect dessert for a dinner party or any day. With few ingredients and minimal labor, it can be made last minute. Your whole family will love this dessert.
- Few Ingredients - You need a simple handful of ingredients, only four of them, to make this easy dessert. Use fresh or frozen (thawed) fruit to make the puree. Check ingredients for simple ingredient substitutions.
- Easy to Make - There is no cooking or baking required. You need a blender, an electric mixer, a bowl, and a rubber spatula.
- Mango - Use thawed frozen mango cubes or fresh ripe mangoes cut into chunks.
- Lime Juice (fresh) - Lime juice adds needed acid to help break down the mango and adds a zesty, zingy flavor. You can swap it for lemon juice or orange juice too.
- Honey - Honey provides just enough sweetness alongside the mango. If you do not have honey, swap it for maple syrup or simple syrup.
- Heavy Whipping Cream - Whipped-up heavy cream combines with mango puree to form the mousse.
See the recipe card for the ingredient quantities.
STEP 1 (MANGO PUREE) - Combine mango, lime juice (1 tablespoon), and honey in the pitcher of a high-speed blender or food processor. Puree the mango mixture until smooth, 1 to 2 minutes. Add an additional tablespoon of lime juice if needed.
STEP 2 (WHIPPED CREAM) - Beat the heavy cream in a medium-sized bowl using an electric mixer on high speed until soft peaks form.
STEP 3 (COMBINE) - Pour half of the fresh mango puree into the bowl of whipped cream. Gently fold the puree into the whipped cream using a rubber spatula. Fold the remainder of the mango puree into the mango-whipped cream mixture.
STEP 4 (CHILL) - Cover the bowl in plastic wrap or divide the mango mixture between four serving glasses. Refrigerate the mousse for at least four hours (preferably overnight) before serving.
Enjoy mousse as a delicious dessert or cake filling. Transfer mango mouse to serving glasses before chilling it in the refrigerator. Below you will find several serving and garnish suggestions:
- Cake Filling or Topping - Spread mousse between sponge cake layers or over the top of an angel food cake.
- Enjoy with a Sauce - Drizzle servings with chocolate sauce or homemade fruit compotes like raspberry, mixed berry, or strawberry compote.
- Dollop of Whipped Cream - Use store-bought whipped cream or homemade chantilly cream to garnish each serving of mousse. Garnish with fresh mint leaves.
- Add Toppings - Sprinkle the top of each mousse serving with toasted coconut flakes or graham cracker crumbs. Top mango mousse with fresh berries or other fresh fruits.
- Vanilla - Blend ½ teaspoon to 1 teaspoon of pure vanilla extract into the mango puree.
- Spiced - Mix ¼ to ½ teaspoon of cardamom powder in the mango puree.
- Blender or Large Food Processor - Use a high-powered blender like the Vitamix or a large food processor like this Breville Sous Chef 12 Cup Food Processor to blend the mango into a puree.
- Electric Mixer - For easier and quicker whipped cream, use a stand mixer or handheld mixer.
- Rubber Spatula
- Mixing Bowl
Cover individual servings in plastic wrap or transfer the leftovers to an airtight container. Store leftover mousse in the refrigerator for 2-3 days.
Delicious Dessert Recipes
- No-Bake Lime Cheesecake Fluff
- Mixed Berry Eton Mess
- Individual Banana Pudding Cups
- Strawberry Cheesecake Fluff
- Homemade Cherry Crumble
- Use a chilled bowl and whisk attachment to whip up the cream.
- Use cold heavy whipping cream.
- Do not overwhip the heavy cream. Whipped cream can become butter in an instant. Keep a close eye on the cream as it whips.
- Fold the mango mixture in carefully so you do not deflate the whipped cream.
- Let the mousse set in the refrigerator before eating.
Frequently Asked Questions
Transfer the mousse to a freezer-safe, sealed container. Freeze it for up to 3 months. Enjoy mousse from frozen or thaw it in the refrigerator. The texture of the mousse will weep slightly after it has thawed.
Thaw the frozen mango chunks in the refrigerator for one to two hours to soften before using.
You can find fresh and frozen mangoes at your local grocery store. Summer is the peak season for mangoes, but frozen mango chunks are available all year round.
Mousse does thicken as it chills and sets in the refrigerator. Chilling mousse is crucial to the final texture.
Easy Mango Mousse (4 Ingredients)
- 12 oz mango chunks fresh or frozen (thawed)
- 1 to 2 tablespoon lime juice
- 1 tbsp honey
- ½ cup heavy whipping cream cold
- Combine mango, lime juice (1 tablespoon), and honey in the pitcher of a high-speed blender. Puree the mango mixture until smooth, 1 to 2 minutes. Add an additional tablespoon of lime juice if needed.
- Beat the heavy cream in a medium-sized bowl using an electric mixer until soft peaks form.
- Pour half of the mango mixture into the bowl of whipped cream. Gently fold the puree into the whipped cream using a rubber spatula. Fold the remainder of the mango puree into the mango-whipped cream mixture.
- Divide the mango mixture between four serving glasses. Refrigerate the mousse for at least four hours (preferably overnight) before serving. Garnish the servings with fruit, whipped cream, or fresh mint.