Quick Mango Mousse (2 ingredients, eggless)

This mouth-watering eggless mango mousse recipe is so refreshing! Made with just 2 ingredients, mango pulp and cream, this creamy mousse is sure to impress. You need just 5 minutes to prep this easy recipe.

Eggless, gelatine-free and gluten-free. Follow step by step photos and video recipe for the perfect summer dessert. 

Mangoes are pureed to create a smooth and creamy base, while the cream provides the light airy consistency.

Optionally adding Indian spices such as saffron and cardamom make this an Indian Mango Mousse Recipe. 

Traditional mousse is made with either whipped egg whites or gelatine as a setting agent or stabiliser. In this simple dessert, you can cheat that by using whipped cream.

It is like my 3 ingredient Eggless Chocolate Mousse, Peanut Butter Mousse, Eggless White Chocolate Mousse or Caramel Mousse which also uses whipped cream and powdered sugar. 

Mangoes are integral to Indian cuisine and are used in both sweet and savoury dishes. I love Indian Mango desserts, some of my favourites include:

Mango Shrikhand - a creamy dessert made with yogurt, cream, mango puree. 

​Gelatine free Mango Panna Cotta - this creamy mango dessert is made from a simple handful of ingredients. 

Mango Cheesecake - no bake

Ingredients and substitutes

Full measurements can be found in the recipe card below

Fresh mangoes - I bought plump mangoes and made fresh mango pulp at home.

Follow the instructions on How to make Mango Pulp which is made from fresh chopped mangoes. 

You can also make mango pulp from frozen mango cubes using a food processor or blender

Optionally, use store-bought mango pulp such as Kesar Mango Puree or pulp from alphonso mangoes. 

Note that different mangoes will lead to slight changes in colour of the finished product.

Cream - I have used heavy whipping cream (double cream) that is whipped to soft peaks. The whipped cream makes this an airy mango mousse.

To make the cream easier to whip, let it come close to room temperature before whipping.

Optional:

Sugar or sweetener - white or brown sugar can work but it releases moisture. A better alternative is powdered sugar or icing sugar (UK) as it contains corn starch which helps to stabilise the mousse.

Maple syrup or agave nectar

Condensed milk - mango mousse with condensed milk

Cardamom powder - use green cardamom powder

Add a dash of orange juice and/or orange zest for added flavour

Ginger juice or ginger crystals go great with mango

Vanilla extract

Use leftover ingredients along with some condensed milk to make Mango Kulfi or Mango Ice Cream. 

Vegan Mango Mousse

This is an eggless mousse recipe but uses dairy cream. 

Instead of dairy whipping cream, use a plant-based alternative that is capable of whipping. 

You can try and skim off the coconut cream that sits on top of a tin of coconut milk also. 

Serving Suggestions

Enjoy as a dessert after a meal. 

You can serve individually in serving bowls, jars, small glasses or even shot glasses. You may want to use a piping bag or funnel to cleanly transfer the mousse.

Serve delicious mango mousse topped with extra fresh fruits or herbs such as mint. I like more fresh mango puree, extra fresh mango pieces or strawberries with mine!

Chocolate shavings also go great! I like white chocolate and mango but you can use milk or dark chocolate too.

Take the mousse out from the fridge just before serving, otherwise it will become runny at room temperature.

Storage

Mango Mousse is a great make ahead dessert. Just be sure that your cream is well in date and then it can keep in the fridge for 2-3 days.

Ensure to use an airtight container or wrap your serving glasses in cling wrap (plastic wrap).

You can use leftovers to make Mango Mousse Cake or stir into Mango Overnight Oats.

Stir into yogurt to make delicious Mango Lassi.

Other Mango Recipes

• MANGO, BADAM COCONUT LADOO
• MANGO KHEER | EASY MANGO RICE PUDDING
• SHAHI MANGO PANEER KHEER
• MANGO MOCKTAIL
• MANGO RASMALAI

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Note – This recipe was first published in April 2023. This post has since been updated but the recipe remains the same.