Easy Mango Mousse
User Reviews
5
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Prep Time
10 mins
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Fridge time:
3 hrs
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Total Time
3 hrs 10 mins
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Servings
2 servings (2 x generous servings that fill two parfait glasses)
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Calories
432 kcal
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Course
Dessert
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Cuisine
International
Easy Mango Mousse
Description
This mango mousse starts by pureeing mango with powdered sugar to achieve a smooth fruit base. Cold double cream is whipped to medium-firm peaks and then folded carefully with the mango puree to retain airiness and lightness. This process yields a creamy mousse with a delicate mango flavor and airy texture. The mousse is chilled for several hours to allow it to firm up and blend flavors.
The result is a dessert that is smooth and soft with a fresh fruity brightness. The whipped cream adds richness but keeps the feel light rather than heavy. This recipe does not include a thickening agent, so the mousse is delicate and best served chilled soon after preparation.
Serving suggestions include garnishing with fresh mango cubes, coconut flakes, or nuts for added texture and contrast. The mousse can be presented in glasses or bowls and pairs well with tropical or citrus notes.
Notes suggest optional flavor variations like citrus zest or cardamom powder and caution against using this mousse as a cake filling due to lack of thickening agents. It can also be layered with sponge cake or other fruits for parfaits or trifles.
Ingredients
- 200 grams Mango Fresh, frozen or canned puree. Frozen mangoes need to be thawed and well-drained, ripe, cubed
- 2 tablespoons powdered sugar Adjust to sweetness of mango, aka icing sugar
- 200 grams cream Chilled, double
Instructions
- If you're using fresh or frozen mango cubes, add the mango cubes along with the icing sugar to the bowl of a food processor or blender.(If you're using canned mango pulp, just whisk the icing sugar directly into the pulp. Whisk it well to avoid any sugary clumps. Then, skip to the cream-whipping step.)
- Blitz the fresh mango into a smooth, fine pulp. It will take around 1-2 minutes.
- In another bowl, whisk the fridge-cold cream to medium-firm peaks with an electric hand mixer. Be careful not to overwhip the cream, it should be firm and smooth, not dry or grainy.
- Add the mango puree to the whipped cream.
- Gently fold the mango puree into the cream with a large spoon or spatula, being very careful not to lose the fluffiness. Remember to scrape the bottom of the bowl to ensure everything gets mixed in properly.
- Scoop the mousse into your preferred bowls and refrigerate for at least 3 hours.
- Garnish with small cubes of fresh mango, coconut flakes, more cream, pistachios etc.
Notes
- Enhance the flavor by adding lemon, lime, or orange zest to the mango puree.
- This mousse lacks a thickening agent, so it is not suitable as a cake filling.
- Consider adding vanilla extract or a pinch of cardamom to the cream when whipping for extra aroma.
- Serve in parfait glasses layered with vanilla sponge cake or other fruit purees for a trifle-style dessert.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings (2 x generous servings that fill two parfait glasses)
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 36g | 55% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 113mg | 38% |
| Sodium | 28mg | 1% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 2552IU | 51% |
| Vitamin C | 37mg | 41% |
| Calcium | 77mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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