The first time I made mango mousse, it wasn’t from a recipe book, it was a memory. I had just retired from teaching, and I remember standing in my small but sunlit kitchen, watching the golden afternoon light pour through the lace curtains, and thinking about my mother’s summers.
She never wrote down recipes, just worked from memory and taste, adjusting with instinct. She always had ripe mangoes on hand, usually the juiciest Alphonsos she could find, and she’d make all sorts of mango treats: pickles, lassi, pudding, even ice cream churned by hand.
One lazy Sunday, I was sorting through old index cards and notebooks I’d scribbled over the years. Tucked between recipes for carrot halwa and tamarind chutney was a note that simply read: “Mango mousse — cream, pulp, sugar, pudding?” That was it. No measurements. No method. Just an idea. So I got to work, tweaking and tasting as I went, and what came out was nothing short of magical.
Since then, I’ve made this creamy mango mousse more times than I can count, sometimes for my grandchildren after school, other times for quiet evenings with friends, or even just for myself with a book in hand. It’s light yet rich, velvety but refreshing, and tastes like sunshine in every spoonful.
The kind of dessert that requires no oven, no elaborate technique, just a few fresh ingredients and a little patience. I’ve simplified it over time so that anyone, even those who “don’t usually cook,” can whip it up effortlessly.
Short Description
This creamy mango mousse is a light, airy dessert made with fresh mango puree, cold whipped cream, a touch of sweetness, and instant vanilla pudding for structure. No baking, no fuss—just pure tropical delight.
Key Ingredients
- 1 ½ cups cold heavy cream
- 1 ½ cups mango puree (fresh or canned, but fresh is best)
- ⅓ cup powdered sugar
- 3 tablespoons vanilla instant pudding mix
Tools Needed
- Electric mixer or sturdy whisk
- Mixing bowls (preferably chilled)
- Rubber spatula
- Fine-mesh sieve (if using fresh mangoes)
- Blender or food processor
- Serving glasses or ramekins
- Plastic wrap
Cooking Instructions
Step 1: Prepare Your Mango Puree
Peel and dice 2–3 ripe mangoes. Blend until smooth and strain through a fine-mesh sieve to eliminate fibers. Let the puree cool to room temperature. If you’re using canned mango pulp, make sure it’s unsweetened and smooth.
Step 2: Whip the Cream
In a large chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla pudding mix. Using a mixer, start on medium speed until it thickens slightly. Then increase to high speed and beat until soft peaks form—fluffy and airy, but not stiff. Be careful not to overbeat or it will become grainy.
Step 3: Fold in the Mango
Add the cooled mango puree into the whipped cream. Use a rubber spatula to gently fold it in. Don’t stir, fold in circular motions from bottom to top. The goal is a pale orange mousse with an airy consistency.
Step 4: Chill and Set
Spoon the mousse into serving glasses or ramekins. Smooth the tops with the back of a spoon. Cover each with plastic wrap (don’t let it touch the surface) and chill for at least 2 hours, preferably 4. It should be firm to the touch but still creamy.
Step 5: Serve and Enjoy
Before serving, garnish with diced mangoes, a mint leaf, or a light swirl of whipped cream. Serve cold, and don’t forget to savor every bite.
Why You’ll Love This Recipe
Tropical Flavor Bomb: The mango delivers pure, sunny, tropical flavor in every spoonful.
Light but Rich: It’s indulgent yet not heavy, thanks to the whipped cream base.
No-Bake, No-Stress: You don’t even need to turn on the oven, perfect for summer days.
Crowd-Pleaser: This mousse always vanishes quickly, whether at family dinners or potlucks.
Naturally Gluten-Free: No flour, no thickeners—just simple ingredients.
Mistakes to Avoid & Solutions
Overwhipping the Cream: If you beat the cream too much, it becomes stiff or grainy. Stop as soon as soft peaks form. If it splits, start over with fresh cream.
Warm Mango Puree: If your puree is even slightly warm, it will deflate the cream. Always let it cool fully.
Lumpy Texture: Don’t skip straining the mango puree. Fibers ruin the smooth finish.
Skipping the Chill Time: The mousse needs time to set or it won’t hold its shape. Two hours is the bare minimum.
Using Sweetened Mango Pulp: Canned pulp is often overly sweet, adjust sugar accordingly or reduce it by a tablespoon.
Serving and Pairing Suggestions
Serve in individual glasses for elegant dinner parties.
Pair with coconut macaroons or shortbread cookies on the side.
Add fresh berries on top for contrast in color and tartness.
Drizzle with a little honey or passion fruit pulp if serving to guests.
Works beautifully in a buffet alongside fruit tarts and chilled custards.
Storage and Reheating Tips
Refrigerate: Store covered in the fridge for up to 3 days.
Avoid Freezing: The texture turns icy and loses creaminess.
Re-Whip Garnish Only: If topping with whipped cream, add it fresh before serving.
Transporting: Cover each ramekin tightly and keep cold during travel.
FAQs
1. Can I use canned mango pulp?
Yes, but choose unsweetened and high-quality pulp. Adjust sugar if it’s already sweetened.
2. What’s the purpose of the pudding mix?
It helps stabilize the mousse and adds a subtle vanilla flavor.
3. Can I make this vegan?
You can try using coconut cream and a dairy-free pudding mix, though texture may differ slightly.
4. How do I know when the mousse is set?
It should feel firm and hold its shape when gently tapped or tilted.
5. Can I make this ahead of time?
Absolutely! You can prepare it up to 24 hours in advance and keep it chilled.
Tips & Tricks
Chill your mixing bowl and beaters for 10 minutes before whipping cream, it whips faster.
Taste your mango puree before adding sugar, some mangoes are sweet enough on their own.
For extra smoothness, blend the final mixture briefly before chilling.
Add a dash of cardamom for an exotic twist.
Use clear glasses to show off the mousse’s beautiful color in layers.
Recipe Variations
1. Coconut Mango Mousse
Replace half the heavy cream with full-fat coconut cream.
Add 1 tsp shredded coconut to the puree.
Fold as normal and garnish with toasted coconut flakes.
Adds a tropical, nutty depth.
2. Spiced Mango Mousse
Add 1/4 tsp ground cardamom or cinnamon to the whipped cream.
Swirl in 1 tbsp honey with the mango puree.
Great for those who enjoy warm spice notes with fruit.
3. Berry Mango Swirl
Layer mango mousse with a quick raspberry compote (just berries and honey simmered down).
Spoon mousse and compote alternately for a beautiful swirl effect.
Adds tartness and color contrast.
Final Thoughts
This creamy mango mousse, to me, is more than just dessert, it’s comfort in a cup. A little reminder that the simplest recipes often hold the most joy. It’s not flashy or fussy, but it has the power to transport you somewhere warm, sweet, and familiar. Every time I make it, I think of my mother’s quiet wisdom in the kitchen, how she never wasted a single mango in season, and how food connects us not just to flavor, but to memory.
I hope this mousse finds a place at your table—not just for celebrations, but for any moment that needs a little sweetness. After all, we don’t need a reason to enjoy something that feels this good.
Creamy Mango Mousse
Print ThisIngredients
- 1 ½ cups cold heavy cream
- 1 ½ cups mango puree (fresh or canned, but fresh is best)
- ⅓ cup powdered sugar
- 3 tablespoons vanilla instant pudding mix
Instructions
Step 1: Make the Mango Puree
Peel and dice 2–3 ripe mangoes, blend until smooth, and strain to remove fibers. Let it cool. If using canned mango pulp, ensure it’s unsweetened and silky.
Step 2: Whip the Cream
In a chilled bowl, beat cold cream, powdered sugar, and vanilla pudding on medium, then high speed until soft peaks form. Don’t overwhip, aim for light and fluffy.
Step 3: Fold in Mango
Gently fold the cooled puree into the whipped cream using a spatula. Avoid stirring. Mix just until smooth and evenly colored.
Step 4: Chill and Set
Spoon into glasses or ramekins. Cover (without touching the surface) and refrigerate for 2–4 hours until firm but creamy.
Step 5: Serve
Garnish with fresh mango, mint, or a dollop of whipped cream. Serve cold and enjoy every spoonful.
