This eggless Mango Mousse is light, creamy and packed with the flavour of ripe mangoes. Made with just two ingredients - mango pulp and fresh cream, it's one of my favourite easy make-ahead desserts that's perfect for summer, parties and special occasions.
Recipe Summary: Mango Mousse
- ✅ Recipe Name: Mango Mousse
- 🕒 Ready In: 5 min prep, 4 hours chill time
- 👪 Serves: 4 jars (easy to scale)
- 🍽 Calories: 260 per serving
- 🥣 Main Ingredients: mango pulp, double cream
- 📖 Dietary Info: vegetarian, eggless, gelatine-free
- ⭐ Why You'll Love It: a light, creamy 2-ingredient mango dessert made with 5 minutes prep time that's perfect for summer entertaining.
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Imagine the flavour of a ripe Indian mango folded into softly whipped cream. I'm reminded of the tropical Solero ice creams I loved growing up!
Light, creamy and full of sunshine, it's one of those party desserts I make that always disappears quickly!
Every summer our house fills with Indian mangoes. Some become a smooth mango lassi with pulp, some creamy mango shrikhand and others end up as mango ras. But when I need an effortless dessert that still feels special, this mango mousse is usually the first thing I make.
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The 2 Ingredients You'll Need
It can't get any easier than this! Full quantities are in the recipe card below.
Mango pulp — I prefer making fresh mango pulp at home from ripe plump mangoes. Fresh Indian Alphonso or Kesar mangoes are equally delicious when they're in season. Alphonso is richer and more intensely flavoured; Kesar is slightly sweeter and more golden.
If you're using supermarket mangoes, choose ones with deep orange flesh and a rich, fragrant aroma. The better the mango, the better the mousse.
When I don't have fresh mangoes, I usually reach for Natco Alphonso or Kesar mango pulp because it's consistently sweet, deeply flavoured and available all year round.
I often use leftovers to make a quick mango mocktail.
Cream — Double cream (heavy whipping cream if you're in the US), whipped to medium soft peaks. I found that whipping chilled cream gives the lightest texture.
How to make mango mousse
- Step 1: Whip chilled cream.
- Step 2: Stop whipping when you achieve soft to medium soft peaks.
- Step 3: Whisk in mango pulp until just combined.
- Step 4: Spoon into serving jars and chill for 4 hours.
Hayley's Recipe Tips
- Chill the mousse for at least 4 hours before serving.
- Taste your mango pulp first before adding any sugar as they are often sweet enough.
- If not, use a little icing sugar rather than sugar as the icing sugar contains a little cornstarch, helping to stabilise the mousse even further. Regular sugar will release moisture and make the mousse runny.
Serving Suggestions & Make ahead Tips
I usually spoon the mousse into individual glasses and top each one with fresh mango cubes and chopped fruit, a little extra mango pulp, and a small sprig of mint.
If I'm entertaining, I'll often add a swirl of whipped cardamom cream as well.
If you're putting together a summer dessert table, serve it alongside my Mexican fresas con crema.
This is one of those desserts that's actually better made in advance. I nearly always prepare it the day before serving and leave it to chill overnight.
The texture becomes even silkier, and all that's left to do is add the garnish before serving.
Mango Mousse FAQs
I recommend using fresh cream (double cream in UK or heavy whipping cream in US).
I've found ripe Alphonso and Kesar mangoes are naturally sweet enough. If I think the mango needs a little extra sweetness, I only add icing sugar.
The cream was probably overwhipped. Stop at soft peaks and fold the mango through gently.
Yes. I love eating it straight from the freezer after a few minutes on the worktop. It reminds me even more of a tropical ice cream.
How I developed this Recipe
I wanted this recipe to celebrate the flavour of mango, so I kept testing ways to simplify it rather than adding more ingredients.
All my dessert recipes on the blog are eggless, so I needed an ingredient that would still give that airy mousse like finish. I settled on fresh cream that's whipped as it worked perfectly in my eggless white chocolate mousse, 2 ingredient caramel mousse and this eggless peanut butter mousse.
I tested hung yoghurt, which works in my eggless chocolate mousse, but it softened the mango flavour and added an unnecessary step. Cream cheese produced a slight tang that I love in my no bake mango cheesecake, but not in this mousse. Condensed milk created a denser dessert that reminded me more of mango kulfi.
Both fresh Indian mangoes and good-quality Alphonso or Kesar mango pulp work beautifully.
More Mango Dessert Recipes
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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📖 Recipe
Mango Mousse Recipe
Instructions
- In a mixing bowl, add 1 cup cream.
- Whip using a wired whisk or electric beater at high speed until you see soft to stiff peaks.
- Pour in 2 cup mango pulp and mix through.
- Decant into serving jars. Set mousse in the fridge for at least 4 hours or overnight.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe was first published in April 2023. This post has since been updated but the recipe remains the same.
Cathleen says
I am obsessed with all things mango, so I know that I am going to love this mango mousse! Thank you so much for sharing this recipe 🙂
Jamie says
This couldn't have been easier to make with just 2 ingredients! They were full of mango flavor. So good!
DK says
As a mango fan, I love this recipe! I'm always looking for new ways to use this delicious fruit and now I can make this mousse as well!
mikayla says
A tropical bowl of fresh creamy flavor. Really quite good!
amy liu dong says
I love this recipe. It is so easy and delicious. A perfect summer dessert for me!
Jacqueline Debono says
This mango mousse is my new favourite easy dessert. It takes no time at all and tastes so good!
Lauren says
This mousse was incredibly easy to make. My kids loved it - especially my youngest who can't have egg and sometimes misses out on treats like this - thanks!
Hayley says
Happy to hear that your kids loved this Mango mousse recipe.
Anna says
I want to make this. I have some mango pulp. How much should I use?
Hayley says
Hi Anna
Please see recipe card for exact measurements for this recipe.
Dennis says
I made your mango mousse for my wife's book club, and they absolutely loved them! Thanks for the recipe.
veenaazmanov says
Best time of the season when mangoes are in plenty. This sounds so easy to make and sounds like a healthier version too.
Bernice says
Since there is NOTHING mango that I don't like I had to try this mousse. Such a great way to highlight the flavour of this tropical fruit.