Creamy Mango Mousse (No Gelatin): A Sweet and Tangy Dessert for Every Occasion
If you’re craving a dessert that’s light, refreshing, and full of tropical flavor, this creamy mango mousse is your new go-to treat. With a smooth, velvety texture and the perfect balance of sweetness and tang from ripe mangoes, it’s a crowd-pleaser that requires no gelatin, making it super simple to prepare. Whether you’re hosting a dinner party, looking for a delicious after-dinner treat, or just indulging in a sweet moment, this dessert is sure to impress. I’ll never forget the first time I tasted a mango mousse—it was like a burst of sunshine in every bite. The combination of the creamy texture and the vibrant flavor of fresh mangoes was so irresistible that I had to recreate it at home. After a bit of trial and error, I came up with this version that’s quick, easy, and doesn’t require any fancy ingredients. If you’ve never made mousse before, don’t worry—this recipe is beginner-friendly and will have you making mousse like a pro in no time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 10 minutes
- Yield: 5 servings 1x
- Category: Dessert
- Method: No-bake, Whisking, Chilling
- Cuisine: American, Tropical
- Diet: Vegetarian
Ingredients
For the Mango Mousse:
- 1 ½ cups heavy cream (cold)
- 1 ½ cups mango puree (fresh mangoes blended)
- ⅓ cup powdered sugar
- 3 tablespoons vanilla instant pudding
For the Topping:
- Fresh fruit (optional, for garnish)
- Whipped cream (optional, for garnish)
Alternative Ingredient Suggestions:
- You can use Cool Whip as a substitute for freshly whipped cream for convenience if you’re short on time.
- If fresh mangoes are out of season or unavailable, you can also use canned mango puree, though fresh fruit will always offer a more vibrant taste.
- For a healthier alternative, consider substituting powdered sugar with a natural sweetener like honey or agave syrup.
Instructions
1. Make the Mango Puree
Start by blending the fresh mangoes into a smooth puree using a food processor or a blender. You’ll need 1 ½ cups of mango puree for the mousse, but be sure to reserve about ½ cup for topping the mousse later on. This will give your dessert a beautiful, fresh finish. Cut the mangoes into chunks before blending to make it easier on your blender. If you’re using a high-powered blender, the mangoes will puree into a silky smooth consistency with just a few pulses. Once the puree is smooth, set it aside for now.
2. Whip the Cream
In a large mixing bowl, add the cold heavy cream, powdered sugar, and vanilla instant pudding. Using an electric hand mixer, beat the mixture on high until stiff peaks form. This should take about 3-5 minutes, depending on the temperature of your cream. Tip: For quicker whipping, you can place the mixing bowl in the freezer for 10 minutes before starting. The cold bowl will help the cream whip up faster. The key here is to watch for the stiff peaks. When you pull the beaters out of the bowl, the whipped cream should stand upright and not fall over. If the cream is still too soft, keep whipping it for a bit longer. But be careful not to overwhip, or you’ll end up with butter!
3. Combine Mango Puree and Whipped Cream
Once your cream is whipped, gently fold in the mango puree with a spatula. Make sure everything is well combined but be careful not to deflate the whipped cream too much. The goal is to keep the mousse light and airy. Folding is a gentle technique where you bring the spatula down the center of the mixture, lift it, and turn it over the top to incorporate the ingredients without losing the air that’s been whipped into the cream. Continue folding until the mixture is smooth and evenly mixed.
4. Pipe the Mousse into Glasses
Transfer the mousse mixture into a piping bag with a round tip, or if you don’t have a piping bag, you can use a spoon to scoop it into individual glass cups. Pipe or spoon the mousse evenly into 5 cups. Each serving should be just the right amount for 2-3 people. If you don’t have a piping bag, no problem! Just use a spoon and carefully fill the cups. I like to use small glass cups or mason jars because they look cute and make for a perfect portion size.
5. Chill and Set
Cover the cups with plastic wrap and refrigerate the mousse for at least 5 hours, or ideally overnight. This allows the mousse to set and absorb all the delicious flavors. Note: The longer you let it chill, the creamier and more flavorful the mousse will be! The mousse needs to firm up in the fridge to get that perfect mousse texture. Patience is key here. If you’re really short on time, you can chill it for 3 hours, but letting it sit overnight is ideal. The longer the mousse sits, the more the flavors will develop and meld together.
6. Serve and Enjoy!
Once the mousse has set, top each serving with a spoonful of fresh mango puree, fresh fruit, or a dollop of whipped cream. This is the perfect way to add a burst of color and an extra layer of flavor. For an added touch, you could also garnish with a mint leaf for a pop of green or some shredded coconut for a tropical flair.
Notes
- Chill your cream: For the best results, use cold heavy cream. It whips faster and holds its shape much better. If your cream is at room temperature, it will take longer to whip and might not form stiff peaks. If you want to speed up the process, put the mixing bowl in the fridge for a few minutes before you start.
- Scrape the bowl: Scrape down the sides of the mixing bowl regularly to ensure you don’t have any lumps of cream or dry pudding mix.
- Patience is key: Let the mousse chill for at least 5 hours or overnight if you can. The flavors really meld together as it sets. Don’t be tempted to skip this step, even though it’s tempting to dive in right away.
- Use ripe mangos: The sweetness and flavor of your mangoes make all the difference. If you use ripe, juicy mangos, your mousse will be perfectly sweet and tangy. If your mangos are less ripe, add a little extra sugar to taste. If you’re not sure if your mangoes are ripe enough, smell them—ripe mangoes have a sweet, fragrant scent at the stem.