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Easy Mango Mousse
Treat yourself to a positively sinful tropical delight with this simple Mango Mousse recipe. With just three ingredients, no egg whites and no gelatin, it’s as easy to pull off as a lazy day lounging on the beach.
Prep Time
10 mins
Fridge time:
3 hrs
Total Time
3 hrs 10 mins
Servings: 2 servings (2 x generous servings that fill two parfait glasses)
Calories: 432 kcal
Course:
Dessert
Cuisine:
International
Ingredients
- 200 grams ripe, cubed mango Fresh, frozen or canned puree. Frozen mangoes need to be thawed and well-drained.
- 2 tablespoons icing/powdered sugar Adjust to sweetness of mango
- 200 grams double cream Chilled
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.
Cup of Yum
Notes
- Add lemon, lime or orange zest.
- This mango mousse is not recommended for a mango cake because it doesn't have a thickening agent to support the cake layers.
- Add lemon, lime or orange zest.
- Add a teaspoon of vanilla extract to the cream when whipping.
- Add a pinch of cardamom powder.
- Layer with other fruits or fruit purees.
- Serve in a parfait glass with cubes of vanilla sponge cake, or use it in a trifle.
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
36g
(55%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
113mg
(38%)
Sodium
28mg
(1%)
Potassium
263mg
(8%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
2552IU
(51%)
Vitamin C
37mg
(41%)
Calcium
77mg
(8%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 2servings (2 x generous servings that fill two parfait glasses)
Amount Per Serving
Calories 432
% 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.