Learn how to make a light, airy, refreshing mango mousse with a shiny gloss and a velvety mouthfeel! You only need three ingredients, five minutes of prep time, and a few hours of chilling time to make this sunshine in a bowl.
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Why you’ll love this recipe
- Egg-free. You don’t have to spend time whipping the egg whites and then worry about them deflating.
- No added sugar. This recipe does not use extra sugar because white chocolate is already sweet.
- Crowd pleaser. It is a perfect no-cook dessert to make for a large party. You can make it in advance and serve it chilled. And because it looks and tastes divine, it is always a hit!
- 3 ingredients. You get a super-fancy-looking tropical dessert using just three ingredients.
What I love about this recipe is how easy it is to make this delightful treat. Also, it is versatile and works for date nights, brunches, and birthday parties!
All it takes is three good-quality ingredients to make this perfect mousse. Here’s what you’ll need:
- Mango. Get your hands on the best quality fresh mangoes available. Look for a sweet fragrance and orange-yellow skin for ripeness.
- Heavy cream. Look for a fat percentage of 36 and above so it holds its shape well. Ensure that you buy unsweetened heavy cream.
- White chocolate. Use a bar of good-quality white chocolate for this recipe. Or you can also make a sugar-free one at home using this recipe. Melt it in a double boiler or the microwave entirely and uniformly melted.
How to make the best mango mousse
Follow these three steps closely and make a smashing, creamy mousse every time.
- Blend the mango. Blend the mango pieces into a fine puree.
- Whip the cream. Whip the cream till it rises by 50% and mix it with the melted white chocolate, a little at a time.
- Portion and chill. Fold in the blended mango and transfer it into serving bowls/dishes. Set the mousse in the refrigerator for at least three hours and serve chilled!
Tips to make the best recipe
- Start with cold cream. Remember to chill the heavy cream for a few hours before whipping it. Cold cream 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! Remember to stop once you get soft-medium peaks.
- Don’t leave the mousse at room temperature. This mango mousse must always be refrigerated if you want it to stay light, fluffy, and airy. When serving, portion it out and return the leftovers to the fridge, stat!
- Chop the chocolate. Before melting white chocolate, always chop it into even-sized tiny pieces so that they melt quickly and uniformly.
Flavor and recipe variations
- Make it plant-based. Make a vegan mango mousse with dairy-free white chocolate and plant-based whipping cream.
- Garnish it. Although it tastes great by itself, garnish it with fresh mint or basil leaves, some soaked chia seeds, fresh mango slices, and shavings of white chocolate or toasted coconut.
- Make a layered mousse dessert. Make alternating layers of mango mousse, fresh mango pieces, and crumbs.
- Make it coconut flavored. Add a teaspoon of coconut extract for a lovely coconut-mango flavor combo.
- Add an acidic component. Passion fruit or lemon juice adds a subtle acidity that works well in this recipe.
To store. When stored in an airtight container, the mousse stays fresh in a refrigerator for 3-5 days.
To freeze. Freeze it 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.
Recommended tools to make this recipe
- Electric mixer. This heavy-duty electric mixer works wonders for this mousse recipe.
- Spatula. Use this spatula to clean the sides and fold the mixture without losing aeration.
More mousse recipes to try
Frequently asked questions
You don’t have to add gelatin for this mousse to set. White chocolate and heavy whipped cream help set mango mousse to the perfect consistency.
Thaw frozen mango pieces, remove the excess liquid, and blend them smoothly to use in the recipe. Alternatively, you can blend drained canned mangoes to make this mango mousse.
Fill the piping bag with the mango mousse and pipe the creamy yellow goodness in the serving bowls or dishes for a beautiful presentation.
- 1 cup heavy cream
- 1/2 cup white chocolate melted
- 7 ounces mango chopped
- 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.
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