A simple 2-ingredient eggless mango mousse served with fresh mango pieces.
The only bearable thing about scorching Indian summers is the arrival of mangoes. Eating a cold mango dessert on a hot afternoon is like finding an oasis in a dessert. This mango mousse is light like a cloud and is made without eggs or gelatin. It’s a great post-meal dessert or even to make ahead for gatherings and parties.
What’s more is that it’s really simple to make and you literally need only 2 ingredients for the actual mousse –
- Whipping Cream
- Mango Pulp
Mango pulp is nothing but the flesh of the mango fruit. You could use any kind of mangoes that you prefer. I love Alphonso mangoes because of their natural sweetness and colour. I used mangoes from the first crop of the season which lent a yellow colour rather than a brighter orange. Some places add food colouring to make a darker coloured mousse. However I personally avoid using synthetic food colouring if not necessary.
To make mango pulp at home simply peel the mango, chop it into large chunks and run it in a processor or mixer until you have a smooth purée.
There is no need to add sugar since we are using pre-sweetened whipping cream. And also because Alphonso mangoes are quite sweet. If you use a variety of mango that is sour/not as sweet, then you can add a little sugar while making the pulp. Store brought mango pulp is fine too but it usually has added sugar in which case you could balance the sweetness of your mouse with a little lemon juice.
This mango mousse requires heavy cream aka whipping cream in India. Any cream with a fat percentage over 30% falls into that category and will be good to use in this recipe. The whipping cream that I have used is actually a non-dairy whip topping that is popular with home bakers here. It comes pre-sweetened and whips up well to stiff peaks. You could use a dairy whipping cream as well in which case you will have to add sugar separately.
Mangoes have a strong and dominating sweet flavor by themselves and thus this mousse doesn’t need anything else for added flavor. However if you want, you could use a little vanilla extract, lemon zest or orange zest to make the mousse more interesting.
Traditionally mousse doesn’t have a separate base layer. However a simple digestive biscuit base adds a lot of texture to contrast the creaminess of the dessert. In the past I have even used granola, muesli, sponge cakes and cookies as a base layer for mousse. To make a quick base crush 100g of biscuits (marie or any other digestives) and mix it with 50g of butter. Layer at the bottom of your container or jars.
This mango mousse is set in individual portions making it easy to serve. It can be made in a bigger container to serve it family style or at a buffet too. It is best served cold with some whipped cream, freshly chopped mangoes (or any other fruit), or a sprinkling of chopped nuts. To store any leftover mouse or to make it ahead, simply cling wrap your jars or container and leave it in the fridge. The mousse stores well for up to 3 to 4 days. I hope that you liked this easy recipe for a delicious mango mousse and that you will give it a try.
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Meanwhile check out some of these other mango recipes from the blog.
- Eggless Mango Cake
- Eggless Mango Semolina Cake
- No-Bake Instant Mango Cheesecake
- Eggless Mango Shortbread Bars
What other mango recipes would you like to see on the blog next? Tell me on Instagram here
Eggless Mango Mousse
- 1 cup Mango Pulp (from approx 2 mangoes)
- 1 cup Whipping Cream
- ½ cup Chopped Mangoes (for topping)
- In a clean bowl, whip the cream to soft peaks. A beater is best for this and doing it by hand will take really long.
- Start adding the mango pulp and gently fold it with the whipped cream. Use a spatula to do this. A whisk may deflate your cream.
- Transfer the mousse into your glasses/container adding chopped mango pieces in between if you want.
- Refrigerate the mousse for atleast 30 minutes. Top with more chopped mango, mint, or fresh cream.
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide