Name: Creamy Mango Mousse
Prep time: 5 min
Cook time: 5 min
Total time: 190 min
Ingredients: 500 g mango chunks; 5 tbsp granulated sugar; 3 tbsp gelatin; 1/4 cup warm water; 2 tbsp powdered sugar; 1 cup heavy whipping cream

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Creamy, fruity, and delicious mango mousse! It is a quick and easy dessert with a rich, fluffy texture; no egg, no baking, no fuss!

Mango Mousse

I love this dessert so much because, apart from being delicious, I can use it as a filling between cake layers or over a tart. My daughter also loves it.

Furthermore, This is a budget-friendly dessert made with only five simple ingredients, and I put it together in less than 5 minutes.

This dessert has a sweet taste but not overly sweet, and the texture is fluffy and holds together because of the added gelatin. This recipe yields about 8 large cups, and it is kid-friendly.

What's in this Creamy Mango Mousse?

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Mango: I use fresh, ripe mangos cut into small chunks. You may use frozen or canned mangoes.

Granulated sugar: To sweeten the mousse.

Gelatin: It is important to hold everything together.

Tip: You can replace gelatin with Agar Agar powder (a vegetarian alternative to gelatine that helps to thicken any dessert). You need to put it in room temperature water, not warm until it dissolves. If you add it to warm water, it will lump up.

Warm water: I use it to dissolve the gelatin.

Heavy whipping cream: I add layers of mango mousse and whipped cream, adding richness to the dessert.

Powdered sugar: To sweeten the whipped cream.

How to Make Creamy Mango Mousse With Gelatin?

One: In a mixing bowl, whip the heavy cream and 2 tablespoon of powdered sugar until it becomes firm then put in the refrigerator.

Two: In a small bowl, sprinkle the gelatine over warm water and leave it for 10-15 minutes. Then put it into a saucepan over medium heat until completely dissolving.

Three: Now, put the ¾ the amount of mango chunks and granulated sugar into the blender and blend until a creamy mixture forms. Add the gelatine and blend a few seconds more.

Four: Put a tiny layer of the whipped cream in a medium-sized serving bowl, then top it with the remaining mango chunks. Add another layer of the cream, then pour the blended mango mixture over. Put the mousse in the fridge for 4-6 hours.

Five: Use the piping bag to make small blobs of the cream all around the edges, or you can add some chopped mangos on top and enjoy.

Top Tips

You can replace the mango chunks with mango puree.
Top this mousse with chocolate, whipped cream, or fresh fruits.
Store it in the fridge for up to 3 days.

How To Use Mango Mousse

Scoop it in glass cups and serve as is.
On top of pies and tarts.
As a cake filling.
Turn it into popsicles.

More Mango Recipes

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