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Close‑up of a glass serving dish filled with silky mango mousse, topped with cubed mango pieces, a single blueberry, and a fresh mint sprig, set against a blurred background of additional mango cubes.

Mango Mousse

Light, airy mango mousse that marries creamy whipped cream with vibrant mango flavor no baking required.
5 from 1 vote
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Course: Dessert
Cuisine: International
Keyword: 3 ingredient mango mousse, Best mango mousse recipe, Healthy mango mousse, Mango mousse cake, Mango mousse near me, Mango mousse recipe bbc good food, Mango mousse with orange jello, Vegan mango mousse
Prep Time: 20 minutes
Cook Time: 5 minutes
Chill: 4 hours
Total Time: 4 hours 25 minutes
Servings: 4 servings
Calories: 200kcal
Cost: $8

Equipment

  • 1 High‑speed blender or food processor (for puréeing mangoes)
  • 1 Small Saucepan (to gently warm bloomed gelatin)
  • 1 Fine mesh strainer (to remove any mango fibers)
  • 1 Electric mixer (hand or stand) (for whipping cream)
  • 1 Rubber spatula (for folding)
  • 6 Serving glasses or bowls (any small jars or ramekins)

Ingredients

  • 2 cups fresh ripe mango cubed - about 2 medium mangoes
  • 1 cup heavy whipping cream - chilled
  • 2 teaspoon unflavored gelatin powder
  • 3 tablespoon cold water - to bloom gelatin
  • ½ cup granulated sugar
  • 2 tablespoon fresh lime juice - about half a lime
  • 1 teaspoon pure vanilla extract

Instructions

  • Allow gelatin to hydrate fully in cold water before use
    Flat‑lay of a gray marble countertop showing all mango mousse ingredients: a bowl of diced mango cubes, a glass pitcher of heavy cream, a small ramekin of granulated sugar, a bowl of bloomed gelatin, lime wedges and juice, a tiny bottle of vanilla extract, a dollop of whipped cream in a small dish, and sprigs of fresh mint.
  • Blend ripe mango cubes into a perfectly smooth purée
    Overhead shot of a clear blender pitcher on a white counter, filled midway with smooth, vibrant yellow mango puree and a few larger mango chunks visible on top, with the blender base and a folded striped kitchen towel beside it.
  • Gently heat bloomed gelatin until it just melts through
  • Beat chilled cream and sugar to soft‑medium peaks
    Top‑down shot of a glass bowl on a light, speckled countertop containing freshly whipped cream with soft peaks, next to two metal mixer beaters resting on a striped dish towel.
  • Carefully fold mango purée into whipped cream in thirds
    Overhead view of a clear glass mixing bowl set on a blue‑and‑white striped tea towel, showing whipped cream on one side and bright mango puree on the other, with a white‑silicone spatula beginning to fold the two together.
  • Portion mousse into glasses and refrigerate until set
    Four small glass jars arranged in a 2×2 grid on a gray marble surface, each filled with pale yellow mango mousse, topped with a swirl of whipped cream, diced mango cubes, and a fresh mint leaf.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 150g | Calories: 200kcal (10%) | Carbohydrates: 20g (7%) | Protein: 2g (4%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 45mg (15%) | Sodium: 30mg (1%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 15g (17%) | Vitamin A: 500IU (10%) | Vitamin C: 20mg (24%) | Calcium: 50mg (5%) | Iron: 0.5mg (3%)
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