Easy Mango Mousse Recipe – Light & Creamy Mango Dessert Cups | No-Bake Mango Treats
I don’t know about you, but in my house, mangoes disappear fast. My kids treat them like gold, and honestly, I get it. They’re sweet, juicy, and just scream summer. But every now and then, I manage to grab a few before they’re all gone, and when that happens, I love turning them into something special—something easy, light, and totally irresistible.
If you’ve ever wondered what to make with mango, let me introduce you to one of my all-time favorite mango treats—mango mousse. It’s creamy, dreamy, and one of the easiest mango dessert recipes you’ll ever try. No baking, no complicated steps, just a few ingredients and a little fridge time. Whether you serve it as mango mousse cups, a fancy layered mango mousse cake, or just scoop it straight from the bowl (no judgment here), it’s the perfect light fruity dessert for any occasion.
I’ve made this mango mousse recipe so many times, and it never lasts long. My kids devour it, my husband asks if we have more (even though he just had two), and I love that it feels fancy without being actual work. If you love easy mango desserts, this is one you gotta try. Let’s make some!
Ingredients You’ll Need
- 2 ripe mangoes (or 1 cup of mango puree if you’re feeling extra efficient)
- 1 cup heavy whipping cream (keep it cold, trust me)
- 2 tbsp sugar (or less if your mangoes are already sweet)
- 1 tsp vanilla extract (optional, but makes it smell amazing)
- 1 tsp gelatin + 2 tbsp warm water (also optional, but helps it set firmer)
Step 1: Blend the Mango
Peel the mangoes, take out the pit, and cut them into chunks. Toss them in a blender and puree until smooth. If your mangoes are extra juicy, you might need to scrape down the sides once or twice. No blender? A fork and some elbow grease work too (been there, done that).
Step 2: Prepare the Gelatin (If Using)
If you want your mousse to hold its shape a little better, dissolve 1 teaspoon of gelatin in 2 tablespoons of warm water. Let it sit for a minute until it gets thick, then mix it into your mango puree. If you’re skipping gelatin, no worries—your mousse will still be delicious, just a bit softer.
Step 3: Whip the Cream
Now for the fun part. Grab a chilled bowl (seriously, pop it in the fridge for a few minutes first) and pour in the heavy cream. Add the sugar and vanilla extract, then whip it using a hand mixer or a whisk. If you’re doing this by hand, prepare for an arm workout. You want it to form soft peaks—fluffy but not overwhipped. If it starts looking grainy, you’ve gone too far (been there too).
Step 4: Fold It All Together
Take your mango puree and gently fold it into the whipped cream. Don’t mix it aggressively—this is a mousse, not a smoothie. Light, gentle folds will keep it fluffy and airy. If you used gelatin, you’ll notice it thickening up as you mix.
Step 5: Chill & Let the Magic Happen
Spoon the mousse into glasses, small bowls, or honestly, whatever looks cute. Pop them in the fridge for at least 2 hours. This part is key—it helps the flavors come together and makes the mousse extra creamy.
Step 6: Garnish & Serve
When you’re ready to serve, top each one with fresh mango chunks, a dollop of whipped cream, or even some crushed graham crackers if you wanna get fancy. The kids will probably just dig in before you get a chance to make it look pretty, but hey, at least you tried.
FAQs About Mango Mousse
Can I make mango mousse without gelatin?
Yes! The mousse will still be delicious, just a bit softer. If you want a firmer texture, you can use agar-agar as a vegetarian alternative or simply chill it longer.
Can I use frozen mangoes?
Absolutely. Just thaw them first and blend until smooth. If they release too much water, strain the puree before mixing.
Why is my mousse not fluffy?
You might have overmixed it. Be gentle when folding in the mango puree to keep the airy texture. Also, make sure your cream was cold before whipping.
What toppings go well with mango mousse?
Fresh mango chunks, whipped cream, crushed biscuits, toasted coconut, or even a drizzle of chocolate. Get creative!
Is this the same as mango pudding?
Nope! Mango mousse is lighter and fluffier, while mango pudding is denser and more custard-like. Both are delicious, though!
Easy Mango Mousse Recipe
Mango Mousse
Ingredients
Method
- Peel and chop the mangoes, then blend until smooth. If using gelatin, dissolve it in warm water and mix it into the puree.
- In a chilled bowl, whip heavy cream with sugar and vanilla until soft peaks form.
- Gently fold the mango puree into the whipped cream, keeping it light and fluffy.
- Spoon into serving cups and refrigerate for at least 2 hours to set.
- Top with fresh mango chunks, whipped cream, or crushed biscuits for extra flavor!
Notes
- Use ripe, sweet mangoes for the best flavor.
- Chill the bowl and cream for faster, fluffier whipping.
- Swap coconut cream for a dairy-free version.
- Make it ahead—it tastes even better after chilling!
And that’s it—your mango mousse dessert is ready! See, I told you it was easy. If you’ve been looking for what to make with mango, this is one of those easy mango desserts that feels fancy but takes almost no effort. Whether you serve it in mango dessert cups, layer it into a mango mousse cake, or just eat it straight from the bowl (no judgment, I do it too), this recipe is a winner.
In my house, this barely makes it past the chilling stage before little hands start sneaking spoonfuls. It’s one of those light fruity desserts that’s perfect after dinner, for a party, or honestly, just because you have extra mangoes lying around. Plus, it’s way easier than baking, and on a busy day, I’ll take any mango treats that don’t involve turning on the oven.
So next time you’re craving mango desserts, give this mango mousse recipe a try. It’s smooth, creamy, and absolutely delicious. And if you figure out how to keep your kids from eating it all before you even get a bite, let me know—I could use the tips!
