Mango Mousse

My easy mango mousse recipe needs just three ingredients to make and yields the most smooth and creamy dessert ever. 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.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make mango mousse
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More no bake desserts
8. Mango Mousse (Recipe Card)

Why I love this 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 of cook can make… but it looks so fancy.
• 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.

Love homemade mousses? Try my peanut butter mousse, lemon mousse, avocado chocolate mousse, and coffee mousse next.

Ingredients needed

• Mango. When choosing fresh mangoes, look for a sweet fragrance and orange-yellow skin for ripeness. Anything too soft, and you risk the mousse being a little too thin.
• Heavy cream. Or heavy whipping cream. I prefer standard cream as, thanks to the higher fat content, it holds its shape so much better.
• White chocolate. Finely chopped. As this recipe needs just a few ingredients, please opt for good-quality white chocolate (I use Guittard).

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! If you think the mousse is almost at stiff peaks level, dial it back.    
• 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. 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.

Frequently asked questions

More no bake desserts

• No bake oatmeal cookies
• No bake brownies
• No bake lemon cheesecake
• Fudge cookies
• Or any of my no bake dessert recipes