Mango mousse is a velvety, fruity dessert that balances the bold sweetness of ripe mangoes with the lightness of whipped cream and the tang of yogurt or cream cheese. It’s a cloud-like creation that melts in your mouth, leaving a burst of tropical flavor in every spoonful. The key is using juicy, ripe mangoes—preferably Alphonso or Sindhri for their deep color and perfumed sweetness. This dessert can be piped into individual cups, layered with sponge cake or cookie crumbles, or set in molds for dramatic plating. Best of all, it’s eggless, no-bake, and can easily be made ahead of time.
Ingredients:
For the Mango Purée:
- 2 large ripe mangoes (or about 1½ cups mango purée)
- 1 tablespoon lemon or lime juice
- 2–3 tablespoons sugar (adjust depending on mango sweetness)
For the Mousse Base:
- ½ cup chilled heavy cream (35% fat or more)
- ½ cup Greek yogurt or cream cheese (for a richer finish)
- 1½ teaspoons unflavored gelatin (or agar-agar for a vegetarian option)
- 2 tablespoons cold water (to bloom gelatin)
Optional Garnish:
- Cubed mango or mango roses
- Toasted coconut flakes
- Chopped pistachios
- Whipped cream swirls
- Edible flowers or mint sprigs
Instructions:
- Prepare the Mango Purée:
Peel and cube the mangoes. Blend until smooth with the lemon juice and sugar. Strain to remove any fibrous pulp if needed. Set aside ¼ cup of the purée for topping, and chill the rest. - Bloom the Gelatin:
In a small bowl, combine the gelatin and cold water. Let it sit for about 5–10 minutes to bloom. If using agar-agar, use the same quantity and bring it to a simmer with a tablespoon of water over low heat until completely dissolved. - Dissolve and Mix:
Gently heat the bloomed gelatin over a double boiler or in the microwave for a few seconds until fully dissolved—do not boil. Stir it into the mango purée while it’s still warm and whisk thoroughly to combine. - Whip the Cream:
In a chilled bowl, beat the heavy cream until soft peaks form. If using cream cheese or Greek yogurt, whisk it separately to make sure it’s smooth and lump-free. Gently fold the cream into the mango purée in three batches using a spatula, followed by the yogurt or cream cheese. Be careful not to deflate the mousse. - Assemble and Chill:
Spoon or pipe the mousse into glasses, dessert cups, or molds. Tap gently to remove any air pockets. Cover and chill in the refrigerator for at least 4 hours, or until set. - Top and Serve:
Before serving, spoon a little of the reserved mango purée on top. Garnish as desired—with cubes of mango, coconut, pistachios, or even a delicate swirl of whipped cream.
Serving Suggestions:
- For a tropical twist, layer with crushed coconut biscuits or a passionfruit jelly insert.
- To make a mango mousse cake, pour the mixture over a sponge cake base and let it set in a springform pan.
- Serve frozen as a semifreddo-style treat in warmer months—just slightly soften before scooping.
Mango mousse is all about simplicity with flair. And My, your knack for layering textures and flavors makes this the perfect canvas for creative experimentation. Want to explore a trio mousse with mango, raspberry, and coconut, or design a plated dessert version with tuile crisps and citrus glaze? Just say the word—I’m already dreaming up your next signature delight.