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.
Chenee says
I love mango! I've never tried mango mousse, but this looks so good I'll have to try it soon!
Casey says
So creamy and delicious, and I love the idea of adding the Indian spices to the recipe!
Justine says
My new obsession! Seriously so easy, and so creamy and delicious, omg.
Tayler Ross says
I made this mousse for dessert last night and it was delicious! So sweet and fresh!
Natalie says
This looks sooo tasty! Also, those weck jars are the cutest!
Ramona says
I saw this recipe and instantly fell in love with both the look of this and the thought of having this when i make it! I cant wait to give this a go it looks super delicious. Thank you for sharing this gorgeous recipe!
Dee says
My store was out of mango pulp so I got passionfruit puree and man it was so good! I hope to try itnwith mango soon.
Kristina says
This was a very easy mousse recipe and it tasted wonderful. We add some brown sugar and pecans as a topping and highly recommend it.
Dennis says
my wife loves anything mango, and I made these for her as a surprise and she absolutely loved them!
Dani says
Whipping up this Mango Mousse recipe was a breeze, and the perfect sweet treat to enjoy on a sunny day. The smooth and velvety texture of the mousse was complemented by the sweet, tropical flavor of the ripe mangoes, and the decadent whipped cream added an extra layer of indulgence. Definitely a must make if you are a Mango lover
Monica says
What a vibrant and delicious mango mousse! I totally agree, eggless mousse is the way to go. So easy and still so so so tasty!
Colleen says
How can something this simple be so delicious? My guests were very impressed. Thanks for sharing!
Tammy says
Oh it looks so creamy and sublime! A perfect warm weather dessert...I love mango. Cannot wait to try this! Mousse is one of my favorite desserts. Thank you for the recipe inspiration!
Leslie says
I'm a little obsessed with how easy and delicious this recipe is! So perfect for this time of year!
Gloria says
I love the flavour of mango. This is a great dessert to serve at bbq parties this summer. I know it will be a hit with the guests.