Mango mousse is a sweet, creamy dessert made with whipped heavy 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 (but I’ll add an instruction below in case you want to add 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.
Contents
⏱ 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) (don’t have? Use one of these substitutes)
🔪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.
💭 Cooking Tips
- Choose ripe mangoes. Ensure that the mangoes are ripe and sweet for the best flavor and texture. Gently press the mango to check for ripeness; it should yield slightly.
- Use cold heavy cream and cold mango puree for better whipping and a smoother mousse.
- Whisk the heavy cream to soft peaks before folding in the mango puree. Over-whisking can cause the cream to become grainy.
- Fold the mango puree into the whipped cream gently with a spatula to maintain a light and airy texture.
- If you plan to create layers, chill each layer in the fridge for a few minutes before adding the next one to prevent them from mixing together.
- Allow the mousse to chill in the fridge for at least 3-4 hours or overnight, so it sets and develops a smoother texture.
- Garnish with diced mango, mint leaves, or a drizzle of mango puree for an appealing presentation.
Remember that the mousse will have a softer texture without gelatin, but these tips will help you achieve a delicious and satisfying mango mousse.
How to make mango puree without blender?
To make mango puree without a blender, begin by peeling and cutting the mango into small pieces. Next, use a fork, a potato masher, or even a mortar and pestle to mash the mango pieces until they turn into a puree-like consistency. If you prefer a smoother texture, strain the mashed mango through a fine sieve to remove any leftover chunks.
Does condensed milk stabilize whipped cream?
Yes, adding sweetened condensed milk to whipped cream can help stabilize it. The sugar and the fat content in the condensed milk can help maintain the structure of the whipped cream and prevent it from deflating quickly. However, be aware that this will also add sweetness to your whipped cream, so you might want to adjust the sugar content accordingly.
🌶️ Variations
Mango mousse with gelatin
To modify the original recipe to include gelatin, follow these changes:
- Add 10 g (about 1 tablespoon) of unflavored gelatin and 3 tablespoons of cold water to your ingredient list.
- In a small bowl, sprinkle the gelatin over the cold water, and let it sit for 5-10 minutes to bloom.
- Gently heat the bloomed gelatin in the microwave or over a double boiler until it dissolves. Let it cool slightly.
- After whisking the cold cream with a mixer until soft peaks form, add the mango purée and whisk everything together for 30 seconds. Then, gently mix in the dissolved gelatin with a spatula.
Continue with the original recipe from this point, creating the layers and chilling the dessert as instructed. The addition of gelatin will help to stabilize the dessert and give it a firmer texture.
🥡 How to Store
Cooling. Allow the mousse to set in the refrigerator for at least 3-4 hours or overnight to achieve a smooth and creamy texture.
Refrigerating. Store the mango mousse in an airtight container in the refrigerator for up to 3 days. It’s important to keep the mousse cold, as it may lose its structure at room temperature without gelatin.
Freezing. While not ideal due to the potential change in texture, you can freeze the mango mousse in an airtight container for up to 1 month. Thaw it overnight in the refrigerator before consuming.
🙋♂️ 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.
How many mangoes for 1 cup of pureed?
The number of mangoes needed for 1 cup of pureed mango will depend on the size and variety of the mangoes. On average, one large mango or two smaller mangoes should yield approximately 1 cup of pureed mango.
How to make mango puree without blender?
You can make mango puree without a blender by peeling and chopping the mango into small pieces. Then, use a fork or potato masher to mash the pieces until they reach a puree-like consistency. For a smoother puree, you can also push the mashed mango through a fine mesh sieve to remove any remaining chunks.
How many cups of mango in one mango?
On average, one medium-sized mango will yield approximately 1 to 1.5 cups of diced fruit. The exact quantity may vary depending on the size of the mango and how close to the pit you cut.
How long does mango puree last in the fridge?
Mango puree can last in the fridge for up to 5-7 days when stored in an airtight container. For longer preservation, you can freeze the puree in an airtight container or freezer bag for up to six months. Always make sure to check the puree for signs of spoilage such as a sour smell, mold, or a change in color before using.
How to make mango puree with frozen mangoes?
To make mango puree with frozen mangoes, allow the mangoes to thaw in the refrigerator or at room temperature. Once thawed, place them in a blender or food processor and puree until smooth. If the puree is too thick, you can add a little water or fruit juice to thin it out. Remember to taste and adjust for sweetness if needed, as frozen mangoes can sometimes be less sweet than fresh ones.
How to peel a mango with a knife?
To peel a mango with a knife, first, cut off the top and bottom of the mango to give it a stable base. Hold the mango vertically on your cutting board and use a sharp knife to slice off the skin in vertical strips from top to bottom, following the curve of the fruit. Be careful not to cut too deeply into the fruit, as you want to remove just the skin. After all the skin is removed, you can then slice the flesh away from the pit.
Tender mango mousse with condensed milk and cream. Without gelatin
Ingredients
- 300 g mango puree (one mango pulp)
- 250 ml heavy cream
- 110-130 g sweetened condensed milk (could be increased to 160 g for unsweetened mangoes)
- few mint leaves (for decoration, optional)
Instructions
- Cut the pulp off the mango fruit.
- Dice about 1/10 of the pulp into small cubes and set aside. Purée the remaining pulp with a blender.Set aside 1/3-1/4 of the mango puree to divide the dessert into layers.Pour condensed milk into remaining puree and whisk until smooth.
- Whisk the cold cream with a mixer until soft peaks form. Add the mango purée and whisk everything together for 30 seconds. Gently mix with a spatula.
- Take 2 cups. Place about 1/4 of the mixture in each one. Place in refrigerator for 10-15 minutes. Place a layer of mango puree. Place in refrigerator for 15 minutes.Place the rest of the creamy mango mixture and place in the refrigerator for 10-15 minutes. For an even layer, tamp down the contents of the glass by tapping the bottom against the table.
- Take the dessert out of the fridge, top with a little mango purée and garnish with mango cubes and mint leaves.Serve at once or leave in the refrigerator until ready to serve.
