Tender mango mousse with condensed milk and cream. Without gelatin

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Mango mousse is a sweet, creamy dessert made with whipped cream and mango puree. Sometimes gelatin is added to stabilize it and give it a thicker texture, but today’s recipe will not include it.

The consistency of mango mousse is light and airy, with a sweet, but not cloying, fruity taste. It can be served as an independent dish, as well as a filling for cakes and other desserts.

It’s easy to make: all you have to do is purée the mangoes (you don’t even have to do that with store-bought puréed mangoes), whip the cream, and combine everything together.

Selecting mangoes

The quality of mango is very important for this dessert, it must be ripe and sweet. There will be no problems with it in warm countries, but in Ukraine it is more difficult. In large supermarkets, you will not find high quality mangoes.

Often all that is sold are cheap varieties, unripe, sour and hard. These are great for salads, like Thai salad with mango, but definitely not for desserts.

You can find quality, sweet mangoes at markets and specialty stores (including online). But the price can go as high as $10-$15 per fruit.

A more affordable and convenient alternative to fresh mango is pasteurized mango puree. Look for mashed Alphonso or César varieties.

⏱ Cooking time — 20 minutes overall. Includes 10 minutes of preparation and cooking + 10 minutes unattended.

🥣 Ingredients

🍽 For 2 servings:

• 300 g (11 oz) mango puree (pulp from one mango)
• 250 ml (1 cup) heavy cream
• 110-130 g (3,9-4,6 oz) sweetened condensed milk (could be increased to 160 g (5,6 oz) for unsweetened mangoes)
• A few mint leaves (for decoration, optional)

 🔪Step by step Directions

This recipe can be made in 10 minutes — without any decoration or division into layers, or in 40-50 minutes by dividing into several layers and garnishing with mango pulp. I show you how to make it, but the choice is yours.

Separate the mango pulp

Wash 1 mango under running water and place it vertically on a board. Holding the knife parallel to the pith, cut off the right side of the mango, making sure to cut off as much flesh as possible and make the cut as smooth as possible.

Turn the mango 180° and cut off the other half in the same way.

Make cross cuts in each mango half with a knife and scoop out the pulp with a spoon.

Prepare mango puree

Cut some cubes into small cubes and put them aside, they will be used for decorating the future dessert.

Now cut off the skin from the middle part of the mango fruit. Discard the skin and cut off the remaining pulp from the pit.

Place pulp in blender bowl and puree until smooth, considering softness of mango it will not take long, about 10-15 seconds.

Set aside about 1/3-1/4 of the resulting mango puree in a separate bowl to divide the dessert into layers. (Optional, optional)

In the remaining mango puree in the blender bowl, pour in 110-130 g (3,9-4,6 oz) sweetened condensed milk and whisk with a blender until smooth.

Whip the heavy cream

Pour 250 ml (1 cup) cold heavy cream into the bowl of a planetary mixer, or a deep bowl if using an immersion mixer. Beat on high speed until soft peaks form.

Add the mango puree and whisk everything together for 30 seconds, starting on low speed and gradually increasing.

Mix gently with a spatula, bottom to top.

Assemble dessert

Take 2 glasses.

Place about 1/4 of the mixture in each one. Tap the glass on the table to smooth out the creamy mixture. Place in refrigerator for 10 to 15 minutes.

Place a layer of mango puree (saving a little less than half, for the top layer) and spread with a spoon. The important thing here is how it looks on the side, not the top, so pay more attention to the edges. Place in the refrigerator for 15 minutes.

Take the glasses out of the fridge and put the rest of the creamy mango mass, tamp them down on the table and put them in the fridge for another 10-15 minutes.

Final décor

Take the dessert out of the fridge, top with some mango purée and garnish with finely diced mango and mint leaves.

Serve at once or leave in the refrigerator until ready to serve.

FAQ

Can I freeze mango mousse?

Yes, you can freeze it. However, its texture may change after freezing and thawing. Mousse is a light and airy dessert whose texture depends on the combination of ingredients, and the freezing process can affect the texture.

How to freeze mango mousse?

If you plan to freeze the mango mousse, it is best to do so in an airtight container to prevent freezer burns and odors that could affect the taste of the mousse.

When you are ready to serve the mousse, let it thaw in the refrigerator for several hours or overnight. Once thawed, the mousse can be lightly stirred or re-whipped to restore its texture before serving.

Keep in mind that not all mousse recipes freeze well, so it’s best to experiment with a small batch before freezing a large batch.

Does mango mousse contain gelatin?

Mango mousse can be made with or without gelatin. Gelatin is often used in mousse recipes as a thickener and stabilizer to create a smoother, creamier texture.

If you are looking for a vegan or vegetarian alternative, you can use agar-agar, which is a vegetable substitute for gelatin, or ingredients such as coconut cream or coconut milk to add stability to the mousse.

Does mango mousse contain eggs?

Mango mousse can be made with or without eggs.

Some mango mousse recipes use egg whites or yolks to create a light and airy texture, while others (such as this one) use whipped cream or other ingredients to achieve the desired consistency.

How long can mango mousse keep in the refrigerator?

If stored properly in an airtight container, the mango mousse will last about 3-4 days in the refrigerator.

Keep in mind that the quality of the mousse may deteriorate over time, as the taste and texture may change as the ingredients break down.