Why You’ll Love This Recipe

This mango mousse is a delightfully light, fruity dessert that balances sweetness with creamy texture. With just a handful of ingredients, it’s quick to pull together but still feels elegant and special. The ripe mango brings vibrant flavor and color, while the whipped cream gives it a velvety lift. It’s perfect for a warm-weather treat or when you want something refined but simple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (240 ml) heavy cream (35% fat or higher)
• ½ cup (120 ml) sweetened condensed milk
• 2 cups (about 300 g) fresh ripe mango, peeled and cubed
• 1 envelope powdered gelatin (¼ oz / about 2½ tsp)
• ¼ cup (60 ml) mango juice or water

Directions

1. Chill your mixing bowl and whisk for the heavy cream if possible (this helps the cream whip better).
2. In the chilled bowl, beat the heavy cream until stiff peaks form.
3. Gently fold in the sweetened condensed milk into the whipped cream until fully combined.
4. In a small microwave-safe bowl, pour in the mango juice or water. Sprinkle the gelatin powder evenly over the surface and let it stand for 3–5 minutes until spongy. Then microwave in short intervals (10 seconds at a time) just until the gelatin dissolves completely.
5. Meanwhile, place the mango cubes in a blender and blend until completely smooth, about 1 minute. Then add the dissolved gelatin mixture to the mango puree and blend another 30–60 seconds until well combined.
6. Pour the mango-gelatin puree into the bowl with whipped cream mixture. Gently fold everything together until uniform in color and texture, taking care not to deflate the whipped cream too much.
7. Spoon or pour the mixture into serving glasses or dessert cups. Cover and refrigerate for at least 4 hours or until set (overnight is fine if you prefer).
8. When ready to serve, you may top with a few small mango cubes or a light dollop of whipped cream if desired.

Servings and timing

This recipe yields about 4 servings.

• Preparation time: ~15 minutes
• Setting time (in refrigerator): about 4 hours (or overnight for best texture)
• Total time: ~4 hours 15 minutes

Variations

• Add a teaspoon of vanilla extract or ¼ teaspoon ground cardamom to the mango puree before folding for a subtle warm spice twist.
• For a tropical flair, fold in a tablespoon of shredded coconut or garnish with toasted coconut flakes just before serving.
• Use frozen mango in place of fresh if ripe mango isn’t available—allow it to thaw before blending.
• To make a lighter version, you could replace the heavy cream with whipped coconut cream for a dairy-free alternative.
• Layer the mousse in tall glasses with chopped fresh mango or mango jelly for a parfait style presentation.

Storage/Reheating

Store the mango mousse in the refrigerator, covered (with plastic wrap or a reusable bees-wax wrap) to protect it from absorbing other fridge odors. It will keep well for 4–5 days. Because the mousse relies on air whipped into the cream and gelatin set, freezing is not recommended: thawing tends to collapse the air bubbles and results in a more watery texture.

FAQs

What type of mango is best for this recipe?

Choose a ripe, sweet mango with good flavor — varieties like Ataulfo or Alphonso (if available) work wonderfully because they’re rich and smooth. Avoid under-ripe or fibrous mangoes as they may affect the texture of the puree.

Can I use canned or frozen mango instead of fresh?

Yes — if using frozen mango, thaw completely and drain any excess liquid before blending. If using canned mango, make sure it’s peeled and in its own juice (not heavy syrup) and adjust the puree consistency as needed.

What if I don’t have gelatin or don’t want to use it?

You can substitute with agar-agar for a vegetarian version. Use about 2½ teaspoons agar-agar powder in hot liquid instead of gelatin (check instructions on your agar-agar product). Note that the texture may vary slightly.

Can I make this ahead of time?

Yes — this mousse is ideal for making ahead. Once you’ve poured it into serving glasses, cover and refrigerate. It’s best set after 4 hours or overnight, and it holds well for up to 4–5 days.

Can I serve it in large bowls or do I need individual glasses?

You can absolutely serve it in one larger bowl, but individual glasses offer nicer presentation and portion control. Choose whichever works best for your gathering.

Can I skip the whipped cream and condensed milk for a lighter version?

You could try substituting lighter ingredients (such as light cream or yogurt), but note that it may affect the airiness, richness, and mousse-like texture. The combination of whipped cream + condensed milk + gelatin is what gives the texture and stability.

What topping would go well with this mango mousse?

Simple and fresh toppings work best: diced mango, a sprig of mint, lightly toasted coconut flakes, or a few raspberries for color contrast.

Is this dessert suitable for a hot climate?

Yes — it’s chilled and refreshing, making it ideal for warm weather. Just ensure you keep it refrigerated until serving and serve promptly.

Can I adjust the sweetness?

Absolutely. The sweetened condensed milk adds significant sweetness; if your mangoes are extremely sweet you could reduce it slightly or add a bit of lime juice to balance. Taste the mango puree before combining to judge.

What happens if the mousse doesn’t set properly?

If it’s runny, it may be that the gelatin didn’t dissolve fully or you used too much liquid. Make sure the gelatin is fully dissolved and allow the mousse enough chilling time (at least 4 hours). Also folding gently helps maintain structure.

Conclusion

This mango mousse offers a refined, smooth dessert experience that’s surprisingly easy to pull off. With ripe mango, whipped cream, sweetened condensed milk, and a bit of gelatin, you’ll have a gorgeous dessert ready to impress yet uncomplicated in preparation. Whether for a casual treat or a special occasion, it’s a winner—refreshing, sweet, and elegantly simple.

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