Classic Mango Mousse - Rich Creamy
Calories: 13
Adjust Servings Here: 8 servings
Description
Learn how to make the best mango mousse recipe without eggs! This easy, creamy mango mousse dessert uses fresh or frozen mangoes, is stabilized with gelatin or agar, and is perfect for summer.
Ingredients
- 500 g (2 cups) Mango puree strained if needed)
- 60 g (½ cups) Powdered sugar (adjust to taste)
- 500 ml (2 cups) Heavy cream cold)
- 1 tbsp Gelatin (or 1 ½ tsp agar agar powder)
- 3 tbsp Cold water (for blooming gelatin)
- 1 tsp Vanilla extract (optional)
Instructions
- Prepare Mango Puree - Peel, chop, and blend mangoes until smooth. Strain to remove fibers. Measure 2 cups.
- Bloom Gelatin - Sprinkle gelatin over 3 tbsp cold water. Let sit 5 minutes, then microwave 10–15 seconds until dissolved. If using agar agar, simmer with 2 tbsp water for 2 minutes.3 tbsp Cold water, 1 tbsp Gelatin
- Whip the Cream - In a cold bowl, whip heavy cream with vanilla until soft-medium peaks form.60 g Powdered sugar , 500 ml Heavy cream
- Combine: Add the mango puree, gelatin, and vanilla extract to the whipped cream in batches until smooth.Pro tip: I like to add a few tablespoons of mango puree to the gelatin to temper it before adding it to the whipped cream.500 g Mango puree , 1 tsp Vanilla extract
- Pipe and Chill - Pipe or spoon into dessert cups or serving glasses. Cover and chill for at least 4 hours or overnight.
- Decorate and Serve - Top with whipped cream, fresh mango cubes, or a drizzle of mango puree before serving.
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
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