Mango mousse is a light and sweet dessert that you only need three ingredients to make. You don’t have to cook anything – just blend the ingredients, chill the mousse, and enjoy.
This mango mousse is super easy. Only three ingredients, no gelatin or cooking needed.
Manila mangoes have been on sale lately and they are so sweet. I keep buying them by the box.
My latest mango creation is this mango mousse. I was trying to replicate a mango mousse dessert I had before at an Indian restaurant, and this was pretty similar. I topped it with some coconut whipped cream instead of regular whipped cream to really give it a tropical feel.
I’m also excited to finally get some use of these little bowls, which were the perfect size for individual servings.
Easy Mango Mousse
You don’t have to cook anything for this recipe!
This prep work is so easy because the mousse doesn’t have any eggs and you don’t have to whip the cream first and then fold it into the puree. So you don’t need mixing bowls or an electric mixer.
Instead, the three ingredients are blended which aerates the cream and gives the mousse a creamy texture.
You do need to plan because mango mousse needs several hours to chill in the fridge before serving. You can also make it ahead and chill it overnight.
Ingredients
- Mango puree – I used two small fresh mangoes.
- Heavy cream
- Sugar
Instructions
Pour the heavy cream into a blender. Add the sugar and mangoes. Blend until the mixture is smooth. Taste it and add more sugar if you want more sweetness.
Spoon the mixture into ramekins or small bowls. Cover them with plastic wrap and chill the mousse for several hours or until it’s set.
How to Serve It
For serving, top the mango mouse with whipped cream, coconut whipped cream, and fresh chopped mango.
You can also serve it with sponge cake dusted with powdered sugar or use it to make fruit parfaits.
More 3 Ingredient Desserts
Mango Mousse
Ingredients
- 1/2 cup pureed mangoes about 2 small manila mangoes
- 1/2 cup heavy cream
- 2-3 tbsp sugar
Instructions
- Blend heavy cream, sugar and mangoes until smooth. If the batter is not sweet enough, add another tbsp of sugar.
- Scoop into small ramekins and refrigerate for several hours to set. Top with whipped cream or coconut whipped cream and fresh mango pieces if desired before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
how long should I take them out of the fridge to be ready to eat?
they can be eaten straight out of the fridge!
What is heavy cream. Is’nt it mixed eggs with sugar.
heavy cream can be found in the dairy aisle. it’s a cream with a very high fat content, about 40%. it’s not eggs and sugar.
Such an easy recipe and sounds delicious. I love mangoes!
Me too! One of my favorite fruits. I like how you can really taste the mangoes in this because it’s such a simple recipe.
I currently have a dozen Manila mangoes chilling and wrinkling in the fridge – thanks for the recipe! 🙂
It’s a great and delicious way to use some up =)