The tropical mango fruit makes delicious treats in summer, from quick simple and refreshing drinks to exotic desserts such as this easy mango mousse. This simple, easy and effortless recipe makes summer desserts a bliss. Try it with fresh, frozen or canned mangoes any time during the year as well.
One of our favorite all-time fruits in the family is mango. When they are in season, the kids will ask for them every day. Almost all desserts will be around mango, whether it's a mango mousse, mango pudding, jello or plain custard.
As a kid, one of the most common desserts during mango season would be mango custard which actually is just classic French vanilla pastry cream with mango puree. It's absolutely delicious. Of course, the mousse makes for a more light and airy dessert because of the addition of whipped cream.
Ingredients and substitutes
- Agar-Agar/gelatin - I'm not a vegetarian, and yet I prefer to use agar-agar instead of gelatin because it's plant-based, so a bit more healthy than gelatin.
- Eggless vanilla pastry cream - This is, of course, eggless so vegetarian.
If you can eat egg yolks, you can use my decadent and delicious classic French vanilla pastry cream. But, I usually prefer to keep my desserts lite for the family and the eggless works better in terms of fewer calories. - Whipping cream - This adds lightness to the mousse and gives it that melt in the mouth feel. Always use a good high percentage fat content when making mousse or the mousse will be very limp and not set firm.
Step by step instructions (pin)
Prepare mango puree
- Save a few mango slices for garnish.
- Peel, cut and blend the mangos in a blender.
- Strain through a sieve and set aside.
- Divide - You will need one cup for the jello and one cups for the mousse (approx).
Prepare Vanilla Pastry Cream - as directed in the following post
- Eggless Vanilla Pastry Cream.
- While still warm add one cup mango puree - combine.
- Cover with cling wrap and keep warm.
Whip the cream
- Whip the fresh cream using a whisk attachment.
Dissolve the Agar-Agar
- Place agar-agar in ¼ cup water.
- Let sit for two minutes to dissolve.
- Boil this mixture for about three minutes on low.
- Set aside to cool slightly not completely.
Assemble mouse
- First, add a couple of tbsp cooled mango pastry cream to the agar-agar and combine well.
- Then, add the agar-agar mixture to the full batch of mango pastry cream. This will prevent the agar-agar from setting too quickly.
- Next, fold in the whipped fresh cream.
- Pour or Pipe equal amounts of the mousse into desired bowl, cups or ramekins.
- Let chill in the fridge for a few minutes while you prepare the jello.
Prepare mango jello
- Place one cup mango puree in a saucepan.
- Add sugar and agar-agar.
- Cook for about 3 minutes on low.
- Set aside but keep warm so the agar-agar will not set.
(if agar-agar does set just warm it up again and it will dissolve)
Top the jello
- While still warm top each mango mousse with mango jello.
- Let chill completely. The mousse will set in an hour but it tastes great when chilled.
- Garnish with mango slices when ready to serve.
Don't forget to save this recipe on Pinterest for later. You can also find a collection of my tutorials and recipes here on Pinterest.
Easy Mango Mousse with Mango Jello - Eggless
Print Pin Rate Share by Email Share on FB Save GrowDescription
Ingredients
- 1 lb (500 g) Mangoes 2 large or 3 cups chopped
For the Mousse
- 2 cups (500 ml) Vanilla pastry cream
- 1 cup (250 ml) Fresh whipping cream
- ¼ cup (60 ml) Hot water
- 2 tbsp Agar-agar
For the Jello
- 1 tbsp Agar-agar
- 2 tbsp Sugar
Instructions
Prepare Mango Puree
- Save a few mango slices for garnish.
- Peel, cut and blend the mangos in a blender.
- Strain through a sieve and set aside.
- Divide - You will need one cup for the jello and one cups for the mousse (approx).
Prepare Vanilla Pastry Cream - as directed in this post with step by step pictures
- Classic French Vanilla Pastry Cream, or
- Eggless Vanilla Pastry Cream.
- While still warm add one cup mango puree - combine.
- Cover with cling wrap and keep warm.
Whip the Cream
- Whip the fresh cream using a whisk attachment.
Dissolve the Agar-Agar
- Place agar-agar in ¼ cup water.
- Let sit for two minutes to dissolve.
- Boil this mixture for about three minutes on low.
- Set aside to cool slightly not completely.
Assemble Mouse
- First, add a couple of tbsp cooled mango pastry cream to the agar-agar and combine well.
- Then add the agar-agar mixture to the full batch of mango pastry cream. This will prevent the agar-agar from setting too quickly.
- Next, fold in the whipped fresh cream.
- Pour or pipe equal amounts of the mousse into desired bowl, cups or ramekins.
- Let chill in the fridge for a few minutes while you prepare the jello.
Prepare Mango Jello
- Place one cup mango puree in a saucepan.
- Add sugar and agar-agar.
- Cook for about 3 minutes on low.
- Set aside but keep warm so the agar-agar will not set. (if agar-agar does set just warm it up again and it will dissolve).
Top the Jello
- While still warm top each mango mousse with mango jello.
- Let chill completely. The mousse will set in an hour but it tastes great when chilled.
- Garnish with mango slices when ready to serve.
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
Love Mangoes? Me too!
If you looking for more mango inspiration then you will find a wonderful collection of my recipes here on the blog.
See all mango desserts. Alternatively, you can see my Recipe Index to see a full list of all recipes on this blog
Neha
Hello Veena,
After the chocolate mousse, i am planning to use the mango mousse recipe of yours as filling for the cake. Wanted to know if i can make the mango vanilla pastry cream with agar agar ahead of time before mixing it with whipped cream. Or do we need to immediately mix the whipped cream with the mango vanilla pastry cream?
Thanks for all your recipes ?
Veena Azmanov
With agar-agar making it ahead of time might set the agar-agar, which means folding the whipped cream may not be easy. You want it cool not warm when folding the whipped cream but do not mix into the hot pastry cream.
Neha
Hello Veena ji
I tried making the mango mousse using agar agar.. while tempering the warm agar agar with a little cooled mango pastry cream it formed lumps .. i mean it ddn mix with the pastry cream .. please let me know where did i go wrong?
Thanks,
Neha
Veena Azmanov
Neha, sounds like the agar-agar was not warm and the vanilla pastry cream was cold. They blend well if the two are similar temperatures. So they blend or the agar agar (or gelatin) will seize.
Angel Morrow
Hi! Could you use the recipe and simply change fruits? My husband likes strawberries and I'd love to try a strawberry mousse!
Veena Azmanov
I think you can - strawberry will work just as well.
Angel Morrow
Thank you! Would you recommend this as a mousse cake for mirror glaze?
Veena Azmanov
I have used this mango mousse for a mango cake. I think I added a tsp more of agar agar.
Angel Morrow
I've made this with blueberry and gelatin to make a mirror cake for hubbys birthday tomorrow! Will use your mirror glaze recipe. I made a vanilla sponge cake for the base. Yum!
Thank you so so so much for your guidance and advice!
Veena Azmanov
Ah.. sounds so delish Angel.. always a pleasure Happy Birthday to your hubby. He's very lucky to have you make his cake.
Hannah Healy
This looks so rich, creamy, wonderful and delicious. What could be better?
Veena Azmanov
Thanks Hannah - you said it.. it is rich, creamy, wonderful and delicious. Perfect summer dessert