Mango Mousse Recipe
Mango lovers rejoice! This Mango Mousse Recipe is a refreshing, sweet, creamy yet tangy tropical treat that is easy to make! You get the scrumptious taste of mango in every spoonful! This recipe only requires FIVE ingredients and it’s so easy to make that you may be making it all of the time or you’ll want to.
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I love fruit based desserts, especially when they full of flavor, easy to make and are also no bake! Check out some of our other easy dessert recipes like the ones below.
- No Bake Oreo Cheesecake in a Jar
- Fudge No Bake Cheesecake in a Jar Recipe
- Easy Lemon Mousse Recipe
- Cherry Pineapple Fluff
- Strawberry Shortcake in a Jar
How to Make Mango Mousse
This Mango Mousse Recipe is so incredibly easy and the enzymes from the mango make it so that the mousse is thickened before you’ve even put it in the fridge. You could eat this delicious dessert as soon as you’ve put it altogether but I personally think it’s better chilled.
You can use frozen or fresh mango making it even easier to make this mango mousse recipe. You will add the mango, orange juice, lime juice and condensed milk into a blender and blend on high for about one minute as shown in the first photo below.
You will beat the cream in a mixer until it forms high stiff peaks and is quite thick like in the 2nd photo above. You will then add in small portions the mango mixture and gently fold it into the whipped cream and it should look similar to the mix below. As you can see it’s already thicker and a bit “pudding like”.
Spoon it into whatever you’d like to serve it in, we used small dessert jars and place in the fridge where it will thicken up a bit more and it’s ready to serve. You can get similar dessert jars like ours on Amazon.
What toppings can you add to Mango Mousse?
This recipe, it’s delicious without toppings but I admit I like to try out a few different things to see what’s yummy. So here are some of my favorite toppings:
- Chopped mango
- Whipping cream
- Flaky coconut
- Mint leaves (I just used those for aesthetics and didn’t eat them)
Do you need gelatin, eggs or agar agar?
As you can see this mousse recipe is egg free, gelatin free and doesn’t have agar agar either. I’ve seen some recipes with gelatin and agar agar. It’s entirely up to you if you want a thicker mousse. I personally found this thick enough and the taste is so mango-tastic (that’s a word right?) that I didn’t want to mess with it.
Other reasons we love this Recipe for Mango Mousse
In addition to it being no-bake and easy to make, we also love that it only requires FIVE ingredients, ones that you can easily get at the grocery store if you don’t have them on hand.
This dessert is creamy, fresh, fruit and if you have a sweet craving it hits that too. You must like the taste of mango though but who doesn’t love mango? Okay some don’t but for those of us that do, so delicious and so easy to make it might be dangerous lol.
Okay, okay I know you want to get to the recipe so here we go.
- 4 to 4 ½ cups chopped mango (fresh or frozen & frozen can be defrosted)
- 4 tbsp orange juice
- 4 tbsp squeezed lime juice
- 1 cup sweetened condensed milk
- 3 cups (cold) heavy cream
- In a blender combine the mango lime juice, orange juice and condensed milk. Puree on medium to medium-high (depending your blender, you may need to go to a higher speed setting) until it is all smooth. Approximately one minute.
- While it’s blending, using a medium-sized bowl, beat the cream with a mixer on high until soft to semi-stiff peaks form, don’t over mix so that it’s thick like butter lol.
- In small pours, about a quarter of the mix at a time gently fold the mango puree mix into the whipped cream. I generally use a spatula to fold in the mango puree. Take your time as you don’t want the cream to go flat. Make sure to gently scrape down the sides of the bowl and fold into the middle.
- Repeat until all the mango puree is folded and incorporated fully in the whipped cream.
- Depending on the size of your dessert containers you’ll spoon or pour them in. I can get about 6 not filled right to the top with the dessert jars pictured.
- Refrigerate for a minimum 2 hours.
- Garnish (optional) with chopped mango, whipping cream, coconut and/or mint leaves.
One cup of chopped mango will be roughly half a pound. If you're using frozen mango defrost it for at least 45 minutes ahead of time.
Amount Per Serving: Calories: 268Total Fat: 18gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 34mgSodium: 35mgCarbohydrates: 24gFiber: 2gSugar: 25gProtein: 5g
Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.
What do you think, does it sound as easy as we said to make this recipe for mango mousse? Whose ready to try it?
If you do try this recipe please make sure to come back and tell us how you liked it (or not, hopefully you do) and any variations you did. We love to hear from you!