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Mango Mousse

A light, airy mango mousse made with just 2 ingredients — mango pulp and heavy whipping cream. No gelatin, no eggs, no cooking. Ready in 5 minutes and chilled until perfectly set. The easiest no-bake tropical dessert you will ever make.
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Prep Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American, International
Ingredients Method Notes

Ingredients
  

  • 2 cups mango pulp fresh or canned Alphonso/Kesar
  • 1 cup heavy whipping cream or double cream cold
Optional
  • 1 –2 tbsp icing sugar only if mango pulp is not sweet enough
  • Fresh mango slices
  • Fresh mint sprigs
  • Crushed shortbread optional

Method
 

  1. Pour cold heavy cream into a large mixing bowl. Beat with an electric mixer on medium-high speed until soft to medium peaks form. Do not over-whip.
  2. Add mango pulp to the whipped cream. Gently fold together with a large spatula until smooth and evenly combined. Do not stir or beat.
  3. Taste and add icing sugar if needed, folding gently to combine.
  4. Spoon or pipe into 4 serving glasses or jars. Cover and refrigerate for at least 4 hours, or overnight.
  5. Serve cold, topped with fresh mango slices and mint.

Notes

  • Use the ripest, sweetest mango pulp available — Alphonso or Kesar varieties are best
  • Keep cream cold until whipping; cold equipment gives best results
  • Whip only to soft-medium peaks — the mousse firms further as it chills
  • Fold gently — do not stir or you will lose the airy texture
  • Keeps refrigerated for up to 3 days
  • For dairy-free: replace heavy cream with chilled full-fat coconut cream