Mango Mousse
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My easy mango mousse recipe needs just three ingredients to make and yields a smooth and creamy dessert. Just 5 minutes of prep needed.
When mango season comes around, my family eats mangoes in some form or another for nearly every meal. We have fresh mangoes in smoothies and breakfast bowls, mangoes added to salads, and my famous mango mousse for dessert.
Back in culinary school, I learned that fruit mousses aren’t as straightforward as chocolate or cream-based ones- mangoes especially love to add extra liquid to the mix. I tested this recipe multiple times until I found the sweet spot: a mousse that’s airy, creamy, and never watery.
Table of Contents
Why I love this mango mousse recipe
- Perfect texture. It’s smooth, creamy, and tastes of sweet mango flavor.
- 3 ingredients. Just mango, heavy cream, and white chocolate. No eggs for this eggless mango mousse.
- SO EASY. Like strawberry mousse, this is the kind of dessert that even the most beginner cook can make.
- Fresh or frozen mango. I prefer using fresh mango when in season, but in the cooler months, I resort to the frozen kind, and it works a treat.
What readers are saying
★★★★★ – “I used frozen mango. So very simple and delicious- will make for a dinner party in a few weeks.“ – Deborah
★★★★★ – “This is such a versatile and easy dessert. The mousse practically melts in your mouth.” – Luka
Ingredients needed
- Mango. Fresh is best when in season, but frozen works just as well (I’ve tested both).
- Heavy cream. Or heavy whipping cream. I prefer standard cream because the higher fat content whips faster and holds its shape better.
- White chocolate. Finely chopped. Since there are only three ingredients, quality matters. I recommend brands like Ghirardelli or Lindt for the best results.
How to make mango mousse
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend the mango into a fine puree.
Step 2- Whip the cream using a hand mixer until soft peaks form. Slowly add in the melted white chocolate until combined.
Step 3- Add mango and chill. Fold in the mango pulp to the cream mixture and transfer it into serving bowls. Set the mousse in the refrigerator for at least three hours and serve chilled!
Arman’s recipe tips
- Start with cold cream. Remember to chill the heavy cream for a few hours before whipping it, as it holds the structure better and whips faster.
- Don’t overwhip the cream. Overwhipping will cause your cream to split, and you’ll end up with butter! Stop whipping just before stiff peaks form to prevent splitting.
- Use a chopped chocolate bar, not white chocolate chips. The latter are designed to hold their shape and don’t melt anywhere near as nicely as a candy bar.
- For a vegan mango mousse, use full-fat coconut cream or plant-based double cream.
- Add toppings like fresh mint, toasted coconut flakes, or cookie crumbs.
- Add flavor boosters like lime juice, vanilla extract, or lemon juice.
Storage instructions
To store. Leftover mousse will keep fresh in the fridge for up to five days.
To freeze. Store in bulk or tiny portions in covered freezer-safe containers for up to six months. When you feel like enjoying one, thaw it in the refrigerator overnight and then serve.
Frequently asked questions
You don’t have to add gelatin powder for this mousse to set. White chocolate and heavy whipped cream help set this mousse to the perfect consistency.
Yes! I’ve used this exact mousse to make a mango mousse cake. I suggest chilling the mousse for a full 24 hours before adding it to the cake.
You can, but I don’t recommend it. I found it was difficult to thicken. If you must use it, try to find unsweetened pulp, so the excess sugar won’t throw off the sweetness.
Mango Mousse
Video
Ingredients
- 1 cup heavy cream
- 1/2 cup white chocolate melted
- 7 ounces mango chopped
Instructions
- Add the mango to a blender and pulse until smooth.
- Beat the heavy cream until it doubles in size, then slowly mix in the white chocolate. Fold through the mango puree.
- Transfer the mousse into bowls or serving dishes and refrigerate for at least three hours to firm up.
This was delicious and I liked that it required only 3 ingredients. The only issue I wish I could change is that when I added the melted chocolate to the whipped cream it separated into small little bits and then solidified. What is the tip to make it smooth?
Hi Noelia! Was the chocolate warm?
I once made mango mousse using only milk, mangos frozen and ice. It was sooo tasty!
Mousse cake was mentioned…..now I need a recipe for that! Sounds delicious
Already seen similar recipe. Mango is amazing fruit really. Will do it.
Amazing!!!
Thank you, Yafit!
I used frozen mango . So very simple and delicious- will make for a dinner party in a few weeks