Summer brings an abundance of mangoes that are perfect for desserts such as this mango mousse. Made with fresh mangoes, vanilla pastry cream and whipped cream, this classic has a rich, creamy yet light and airy texture. And, you can use fresh or frozen mangoes any time of the year.
Table of Content
This has been a hot summer and we have been enjoying lots of exotic summer fruits. My affection with mangoes goes back to my childhood. Growing up in India where mangoes are grown in abundance. And, my grandma bought mangoes home by the crate. Also, I remember mom would buy a whole crate of mangoes all wrapped hay. And, the box had some yellow, some green, and some in between. And, as the week passed by the green ones would get ripe.
In addition, mom would indulge us with some really delicious mango treats like mango pudding, this mango mousse, mango lassi, mango chia smoothie, No-Churn Mango ice cream. And, of course, lots of mango fruit on its own. Over the years, my kids have learned to enjoy the same desserts as I did as a kid.
Ingredients and substitutes
- Mangos - choose ripe mangoes that are naturally sweet and juicy so you won't have to add sugar. It is always a great idea to taste and see if the mangoes are sweet. If not, add a tablespoon or two of sugar or honey. Nothing is worse than to have a dessert that's bland (less sweet)
- Gelatin - I prefer to use nonflavored gelatin but you can use flavored too! The purpose of the gelatin is to set the mousse.
- Egg whites - since we are not going to cook the eggs it is important you use pasteurized egg whites. If you want you can omit the egg whites as well. It mousse will have less volume and lightless of course.
- Whipping cream - always use a good quality high percentage cream (about 35% at least) for dessert, they will set well and give a rich decadent taste.
Step by step instructions
Mango puree
- First, peel, de-seed and roughly chop mangoes.
- Save a few slices for garnish.
- Next, blend remaining mangoes in a blender.
- And, set aside.
Vanilla pastry cream
- In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt.
- Slowly add the milk while whisking to prevent lumps.
- Place the saucepan on medium heat until the pastry cream thickens.
- You want the pastry cream to come to a boil so the cornstarch will thicken the mixture.
- Add the mango puree and stir well to combine.
- Sift through a sieve.
- Cover with the plastic wrap touching the surface of the cream.
- Set aside to cool completely.
Whip the cream
- Whip the cream using a whisk attachment until soft peaks.
Dissolve the gelatin
- Place gelatin with the remaining 60 ml (¼ cup) water.
- Let sit for 3 minutes to dissolve.
- Gently warm the gelatin in a double boiler or microwave at 30-sec intervals until completely dissolved.
- Set aside to cool slightly but still warm.
Assemble
- First, add just a couple of tablespoon of cooled mango pastry cream to the gelatin and whisk well to avoid any lumps (we are tampering the gelatin so it won’t seize).
- Then, add the gelatin mixture to the full batch of mango pastry cream.
- Next, fold in the whipped cream until well combined.
- Pour or pipe equal amounts into desired bowl, cups or ramekins.
Chill until set
- Place the fill cup in the fridge for at least 3 hours to chill completely.
- The mousse will set in an hour or two but it tastes great if chilled for a couple of hours.
- Garnish with mango slices when ready to serve.
Frequently asked questions
Absolutely, you can use this as a strawberry mousse cake filling between cake layers. Just make sure to use a buttercream dam around the mousse to prevent the mousse from leaking thru.
Read - how to tort and fill a cake - Basic cake decorating.
Absolutely! Try raspberries, blueberries, blackberries or mixed berries. Make sure to strain the puree when using berries to remove the seeds and thick skin. You can also try my blackberry mousse, strawberry mousse, chocolate mousse, and chestnut mousse
You can with a few substitutions to the recipe. I do have a vegan mango mousse and Vegan Chocolate Mousse
Yes, if you use the right substitute. Agar-agar is a kind natural gelatin made from seaweed.
This mousse will last in the fridge for 4 to 5 days. Having said that, mousse is made up of whipped cream which starts to lose volume after about 2 days.
Absolutely, both white, as well as dark chocolate, are great options to add to mousse. The color of the mousse will determine the chocolate you use.
If you use white chocolate I highly recommend using no more than 100 grams / 3 oz and reduce some sugar in the recipe since white chocolate is sweet.
If you use dark chocolate - again no more than 100 gram / 3 oz and note that the mousse will be chocolate color and
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Printable Recipe
Classic Mango Mousse Recipe
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- ½ lb (250 g) Mangoes (fresh or frozen)
- 1 cup (250 ml) Whipping cream
Pastry Cream
- ½ cup (100 g) Sugar
- 1 cup (250 ml) Milk (full-fat)
- 4 Egg yolks
- 2 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
Gelatin
- 2 teaspoon Gelatin
- ¼ cup (4 tablespoon) Water
Instructions
Mango puree
- Peel, de-seed and roughly chop mangoes.
- Save a few slices for garnish.
- Blend remaining mangoes in a blender
- Set aside.
Pastry cream
- In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt.
- Slowly add the milk while whisking to prevent lumps.
- Place the saucepan on medium heat until the pastry cream thickens.
- You want the pastry cream to come to a boil so the cornstarch will thicken the mixture.
- Add the mango puree and stir well to combine.
- Sift through a sieve.
- Cover with the plastic wrap touching the surface of the cream.
- Set aside to cool completely.
Whip the cream
- Whip the cream using a whisk attachment until soft peaks.
- DISSOLVE THE GELATIN
- Place gelatin with the remaining 60 ml (¼ cup) water.
- Let sit for 3 minutes to dissolve.
- Gently warm the gelatin in a double boiler or microwave at 30-sec intervals until completely dissolved.
- Set aside to cool slightly but still warm.
Assemble
- First, add just a couple of tablespoon of cooled mango pastry cream to the gelatin and whisk well to avoid any lumps. (we are tampering the gelatin so it won’t seize)
- Then, add the gelatin mixture to the full batch of mango pastry cream.
- Next, fold in the whipped cream until well combined.
- Pour or pipe equal amounts into desired bowl, cups or ramekins
Chill
- Place the fill cup in the fridge for at least 3 hours to chill completely.
- The mousse will set in an hour or two but it tastes great if chilled for a couple of hours.
- Garnish with mango slices when ready to serve.
Recipe Notes & Tips
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
KD
Can I use this mango mousse as a filling with mango cake? Can I use whipped cream frosting to create the dam to hold the mousse between layers? Will this cake hold up?
Veena Azmanov
Yes, if you use full-fat whipping cream you can use it as a dam.
The Hub
Thank you for sharing your tips and recipes. They are really delicious.
Veena Azmanov
You are welcome
Marisa Franca
We are crazy for mangoes but all we do is just eat them as fruit. I would love to save a few and make this delicious looking mousse. In fact, mangoes have been on sale and with this warmer weather something cool and smooth would taste great.
Veena Azmanov
There is definitely more to mangoes than just eat them Marisa. You must try this some time. But this summer you must try at least the mango ice cream. It's super simple and delish.