Quick mango mousse recipe with video. This mousse is eggless. An amazing treat for all ages.

Estimated reading time: 7 minutes

Quick mango mousse with gelatin recipe with video. This mousse recipe is eggless. An amazing treat for all ages.

The beauty of this mango mousse using mango pulp is you can make it around the season as we can substitute the recipe with canned puree if you wish.

Mango mousse

My kids love mangoes, I make this dessert on any occasion’s at home. It’s a great substitute for chocolate blend desserts. This dessert, especially presenting in a glass is pure bliss.

I have used Alphonso mangoes here in this quick and easy mango mousse recipe. Mangoes are the most sensual and tempting of all fruits. It golden or orange colour melts in our mouth. A good mango makes us swoon!

Mango mousse nutrition facts are given in the bottom of this post.

Mango mousse

What is mango mousse?

Mango mousse is made up of fresh mangoes/ pulp, whipped cream to get an airy fluffy texture, gelatine to bind, condensed milk for thickening.

What consistency should mousse be?

Mousse should be in a smooth and light texture. It should not be runny. It gets it right consistency by folding whipped cream or adding gelatine.

Mango mousse

Does mousse have gelatine?

Mousse can be made with or without gelatin. It depends upon one’s personal choice and the consistency of the mouse you prefer. It also depends on the vessel you are using to make the dessert. Filing for mango mousse cake we use less gelatine compared to the mousse cups (depends upon the consistency you need)

Can mango mousse be frozen ?

yes, we can. Chill for at least 4 hours and scoop portions into ice cream dishes.

Mango mousse

Step by step making of mango mousse with gelatine:

  • Alphonso mangoes – 2 nos
  • Double cream – 200 ml
  • Condensed milk – 1/2 cup
  • Gelatin powder – 2 tsp
  • Hot water – 1/4 cup
  • Vanilla essence – 1 tsp
  • For garnish – 1 strawberry & mint leaf

Time needed: 15 minutes.

Method to make

  1. Step

    Blitz the mangoes. I have used here Alphonso mangoes.

    blitz the mangoes

  2. Step

    Whip the cream until it soft peaks. Cream plays a great role in mango mousse. It takes 10 to 12 minutes to get the right consistency

    .whip cream until it soft peaks

  3. Step

    Once the cream reached its soft peak add condensed milk.

    add condensed milk

  4. Step

    Divide the mixture into two separate bowls.

    divide cream into two seperate bowls

  5. Step

    Add pureed mango into one bowl and few drops go vanilla essence into the other bowl.

    add mango puree in first half and vanilla essence in second

  6. Step

    Melt the gelatine in medium heat stirring occasionally. Let the mixture come to a simmer. This will make sure the gelatine dissolved completely. Or use a microwave to melt the gelatine.

    melt gelatin

  7. Step

    Tilt your glass and pour vanilla mix half of the glass, keep in refrigerator to set and pour the mango mix on top.

    tilt the glass and pour vanilla mixture

  8. Step

    Port the mango mixture

    add the rest mango mixture to the glass

  9. Step

    Freeze for another half an hour. Garnish with some mint and strawberry.

    Mango mousse is ready

  10. Step

    Enjoy the delicious mango mousse with condensed milk.

    Mango mousse

Mango mousse

Frequently asked questions:

What’s the difference between mousse, pudding and a scuffle?

Mousse is made by folding of whipped cream and sugar base. Whereas in pudding cooking is involved with milk and sugar base. Souffle is always leavened with whipped egg yolks.

Can you freeze mango mousse?

Mango mousse can be kept frozen for up to 2 months. As the mousse contains sugar and gelatine it won’t be frozen completely. Keep overnight in a fridge to show the mousse and use it within 24 hours.

More similar recipes:

Mango mousse
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4.73 from 11 votes

Quick mango mousse recipe with video.

Quick mango mousse recipe with video. This mousse is eggless. An amazing treat for all ages.
Course Dessert
Cuisine continental
Keyword Mango mousse
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 757kcal
Author Sumith Babu

Ingredients

  • 2 Alphonso mangoes If you are using canned mangoes, use 1 can
  • 200 ml double cream
  • 1/2 cup condensed milk
  • 2 tbsp gelatin powder
  • 1/4 cup hot water
  • 1 tbsp vanilla essence

Instructions

Instructions to make Mango mousse

  • Blitz the mangoes.
  • Whip the cream until it soft peaks. It takes 10 to 12 minutes to get the right consistency.
  • Once the cream reached its soft peak add condensed milk.
  • Divide the cream into two separate bowls.
  • Add pureed mango into one bowl and vanilla essence into the other bowl.
  • Melt the gelatine in medium heat stirring occasionally. Let the mixture come to a simmer. This will make sure the gelatine is dissolved completely. Or use a micro wave to melt the gelatine.
  • Tilt your glass and pour vanilla mix half of the glass, keep in refrigerator to set and pour the mango mix on top.
  • Freeze for another half an hour. Garnish with some mint and strawberry.
  • Your mango mousse is ready to serve.

Video

Notes

Tips:
Use appropriate vessels for whipping as the cream doubles its size after whipping.

Nutrition

Calories: 757kcal | Carbohydrates: 76g | Protein: 16g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 153mg | Potassium: 707mg | Fiber: 3g | Sugar: 71g | Vitamin A: 3914IU | Vitamin C: 78mg | Vitamin E: 3mg | Calcium: 305mg | Iron: 1mg

If you like this recipe I would like to hear from you. I’d appreciate it if you could rate and leave a review below the bottom of this post in the comments column, as it helps others to know the recipe better. Thanking you. Sumith.

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