Creamy Mango Mousse (No Gelatin): A Silky, Tropical Delight
Mangoes are a tropical delight that stir images of warm summer breezes, sunny beaches, and colorful fruit stands. With their luscious sweetness and a hint of tartness, mangoes have long been a favorite ingredient in desserts. Whether sliced, juiced, or blended into smoothies, their vibrant flavor has a universal appeal. Mango mousse, in particular, is a dessert that truly highlights the unique flavor of this fruit. This creamy, decadent dessert is light yet rich, satisfying yet refreshing. What makes this recipe even more exciting is that it requires no gelatin—achieving its luxurious texture purely through the careful blending of ingredients. This makes it a perfect choice for anyone who is avoiding gelatin or prefers simpler, naturally set desserts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 10 minutes
- Yield: 5 servings 1x
- Category: Dessert
- Method: No-bake, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups Heavy cream (cold) – The heavy cream is the base of the mousse, contributing to its rich, smooth texture. Be sure to use cold heavy cream for the best results. When whipped, it creates the necessary fluffiness and airiness to give the mousse its signature light texture. Cold cream whips faster and more effectively, ensuring that your mousse has the perfect consistency.
- 1 ½ cups Mangos (pureed) – Mangoes are the star of the show here. The fruit’s natural sweetness, combined with a touch of tanginess, creates the perfect balance for the mousse. The mango puree gives the mousse its vibrant color and tropical flavor, making it irresistible from the first spoonful. Fresh, ripe mangoes work best for this recipe, as they provide a fuller, more authentic flavor compared to canned mango puree.
- ⅓ cup Powdered sugar – Powdered sugar is used to sweeten the mousse without affecting its smooth consistency. Unlike granulated sugar, powdered sugar dissolves seamlessly into the cream and mango puree, helping to maintain the mousse’s light texture. It also helps stabilize the mousse as it sets in the fridge.
- 3 tablespoons Vanilla instant pudding – This ingredient is the key to achieving that creamy, rich texture without needing gelatin. The vanilla instant pudding mix gives the mousse its stability, ensuring that it firms up nicely while still remaining light and airy. It also imparts a subtle vanilla flavor that complements the mango’s natural sweetness. If you prefer, you can experiment with other flavors of instant pudding, but vanilla works best for this particular recipe.
Instructions
- Prepare the Mango Puree: Begin by preparing the mango puree. Take ripe mangoes and peel them, removing the pit. Chop the mango flesh into smaller pieces, then place them into a food processor or blender. Blend until the mango is smooth and creamy, ensuring there are no lumps. You should end up with about 1 ½ cups of mango puree. Set aside ½ cup of the puree for garnishing the mousse later on. This extra puree will add a beautiful, fruity topping that enhances the overall presentation of the mousse.
- Whip the Heavy Cream: In a large mixing bowl, pour the cold heavy cream, powdered sugar, and vanilla instant pudding. Using an electric hand mixer, start on a low speed and gradually increase to medium. Beat the cream until it forms stiff peaks. This process is crucial to achieving the mousse’s airy texture. The whipped cream should hold its shape when the beaters are lifted. Be cautious not to overwhip the cream, as this can cause it to become too firm and grainy. The goal is a smooth, billowy texture.
- Combine the Mango Puree with the Whipped Cream: Once the cream has reached stiff peaks, gently fold in the mango puree using a spatula. Be sure to fold carefully to avoid deflating the whipped cream. It’s essential to maintain the mousse’s light texture, so take your time and mix until the mango is fully incorporated into the whipped cream. The mango puree will turn the mixture a vibrant yellow and add a luscious tropical flavor to the mousse.
- Pipe the Mousse into Glasses: Once the mango mousse mixture is smooth and well combined, transfer it to a piping bag fitted with a round tip. Alternatively, you can simply spoon the mousse into individual serving glasses or dessert cups. The piping bag helps ensure that each serving is neat and evenly portioned. Pipe the mousse into the glasses, filling them to the top. If you don’t have a piping bag, don’t worry—it’s still perfectly fine to spoon the mousse into the cups.
- Chill the Mousse: Cover each cup with plastic wrap and place the mousse in the refrigerator to chill for at least 5 hours. This step is crucial, as the mousse needs time to set and firm up. The chilling process helps the mousse hold its shape, making it easier to serve. The longer it chills, the better the flavors meld together. For best results, consider making the mousse the night before you plan to serve it, allowing it to set overnight for a richer flavor.
- Serve and Enjoy: Once the mousse has chilled and set, it’s time to serve. Carefully remove the plastic wrap from each cup and garnish the mousse with the reserved mango puree. You can also add fresh fruit on top, such as diced mango, kiwi slices, or berries, to enhance the color and flavor of the dessert. For an extra indulgent touch, top each serving with freshly whipped cream or a drizzle of honey. The combination of the creamy, airy mousse with the sweetness of the mango and the slight tartness from the fruit makes for a truly delightful treat.
Notes
- Choose Ripe Mangoes: The flavor of your mousse will depend heavily on the quality of your mangoes. Be sure to use ripe, juicy mangoes that have a sweet aroma and give slightly when pressed. Overripe or underripe mangoes will result in a mousse that lacks flavor or has a less-than-ideal texture.
- Whip the Cream Properly: Be sure to whip the cream to stiff peaks, as this step is essential for achieving the mousse’s airy texture. Cold cream whips better, so keep your cream in the fridge until you’re ready to use it. Additionally, avoid overwhipping the cream, as it can become grainy and lose its smooth consistency.
- Flavor Variations: While mango is a perfect match for this mousse, you can experiment with other fruits for a twist. Consider using passion fruit, papaya, or even berries for different flavor profiles. For a more exotic touch, try adding a bit of coconut milk or coconut flakes to enhance the tropical flavors.
- Make It Dairy-Free: To make this recipe dairy-free, substitute the heavy cream with coconut cream and use a dairy-free instant pudding mix. This variation will still give you a creamy texture and a hint of coconut flavor, which pairs wonderfully with the mango.