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Buy Now →If you’re a fan of tropical flavors and smooth, luxurious textures, this Creamy Mango Mousse without gelatin is a dream come true. This recipe highlights the natural sweetness of mangoes, offering a light, airy, and refreshing dessert that’s perfect for any occasion. Made without gelatin, this mousse relies on the natural richness of mangoes and whipped cream to achieve its irresistibly creamy texture. With just a few ingredients, this no-bake dessert is easy to make and doesn’t require any special equipment. Whether you’re hosting a summer gathering or simply craving a sweet treat, this mango mousse is the perfect ending to any meal. Let’s dive into the tropical bliss of mango in a light, fluffy mousse!
Prep Time: 15 minutes
Chill Time: 2 hours
Ingredients:
- 2 large ripe mangoes (or about 2 cups of mango pulp)
- 1 cup heavy whipping cream (chilled)
- ¼ cup powdered sugar (adjust according to the sweetness of the mangoes)
- 1 teaspoon vanilla extract (optional, for extra flavor)
- Fresh mango slices, mint leaves, or whipped cream (for garnish, optional)
Instructions:
1. Prepare the Mango Pulp
- Peel and chop the mangoes, discarding the seeds. Blend the mango pieces in a blender or food processor until you achieve a smooth, thick pulp. If the mangoes are very fibrous, you may want to strain the pulp to remove any fibers.
- Set aside about ¼ cup of the pulp for garnish, if desired, and reserve the rest for the mousse.
2. Whip the Cream
- In a large mixing bowl, add the chilled heavy whipping cream and vanilla extract.
- Using an electric mixer, beat the cream on medium speed until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form, being careful not to overbeat, as this can cause the cream to separate.
3. Fold in the Mango Pulp
- Gently fold the mango pulp into the whipped cream, using a spatula. Be careful to mix slowly to maintain the airy texture of the whipped cream. Fold until the mango is well incorporated and you have a uniform color and texture.
4. Chill the Mousse
- Spoon the mango mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours to allow the mousse to set and the flavors to meld.
5. Serve and Garnish
- Before serving, top each mousse with a dollop of reserved mango pulp, a slice of fresh mango, or a sprig of mint for an elegant touch. Serve chilled and enjoy!
Cooking Tips:
- Choose Ripe Mangoes: The key to a great mango mousse is the quality of the mangoes. Look for ripe, fragrant mangoes that give slightly when pressed. Varieties like Ataulfo or Alphonso work wonderfully for their naturally sweet and non-fibrous pulp.
- Adjust Sweetness: The amount of sugar can be adjusted depending on the natural sweetness of your mangoes. If your mangoes are very sweet, you might need less powdered sugar.
- Chill Cream and Equipment: Chilling the heavy cream and the mixing bowl helps the cream whip faster and achieve better volume. This step is especially helpful on warmer days.
- Avoid Overmixing: When folding the mango pulp into the whipped cream, be gentle to preserve the airy texture of the mousse. Overmixing can deflate the mousse and make it less fluffy.
- Serving Suggestions: Serve this mousse in elegant dessert glasses or small bowls. You can even layer it with whipped cream or add a touch of coconut cream for extra tropical flavor.
Nutritional Benefits of Mango Mousse
This mango mousse is a treat with nutritional perks:
- Mangoes: These tropical fruits are packed with vitamins A, C, and E, essential for skin health, immunity, and vision. Mangoes also contain fiber, which aids in digestion, and antioxidants that combat free radicals.
- Heavy Cream: Though rich, heavy cream provides fats that are satiating and can be part of a balanced dessert when enjoyed in moderation.
- No Added Gelatin: By omitting gelatin, this mousse is suitable for those following a vegetarian diet, while still offering a delightful, creamy texture without artificial thickeners.
Why You’ll Love This Recipe
- Simple Ingredients, Amazing Flavor: With just mangoes, cream, and a touch of sugar, this mousse brings out the best of mango’s natural sweetness and creaminess.
- No Gelatin Needed: This recipe achieves a silky, creamy texture without any gelatin or stabilizers, making it perfect for those who prefer natural ingredients.
- Quick and Easy: With minimal prep and only a few steps, this mousse is easy enough for beginners and can be made in under 15 minutes (plus chilling time).
- Customizable: You can add a dash of lime zest, a hint of cardamom, or a layer of coconut cream for a twist on the classic flavor.
- Perfect for Any Occasion: From summer gatherings to family desserts, this mango mousse is an elegant yet casual dessert that can be made ahead of time and served straight from the fridge.
Dietary Information
- Vegetarian: This mango mousse contains no gelatin, making it suitable for vegetarians.
- Gluten-Free: The ingredients used are naturally gluten-free, so it’s safe for those with gluten sensitivities.
- Low Sugar Option: You can reduce the sugar or use a sugar substitute, as mangoes bring natural sweetness to the dessert.
- Dairy-Free Option: Substitute heavy cream with coconut cream or a plant-based whipped cream alternative for a dairy-free version. This will give it a slight coconut flavor, adding a tropical twist.
Why This Recipe Works
The creamy, airy texture of this mousse is achieved through the careful whipping of heavy cream, which brings volume and structure to the dessert. By folding in the mango pulp gently, we create a mousse that is light and smooth, with the natural flavors of the mango taking center stage. The absence of gelatin not only makes the mousse vegetarian-friendly but also ensures a clean, pure flavor without any artificial taste. The balance of sweetness from the mangoes and creaminess from the whipped cream gives it a luxurious mouthfeel. Additionally, chilling the mousse helps the flavors meld and allows the texture to firm up slightly for the perfect mousse consistency. This simple approach makes it easy to prepare without sacrificing taste or texture.
Conclusion
This Creamy Mango Mousse is the perfect blend of simplicity and decadence. The natural flavors of ripe mangoes and the smoothness of whipped cream combine to create a delightful dessert that’s both refreshing and satisfying. With no need for gelatin, it’s accessible to everyone and has an irresistibly smooth texture. Serve it on a warm day or as a light, fruity ending to any meal. It’s an easy, crowd-pleasing recipe that lets mango’s tropical sweetness shine in the most delicious way possible. Treat yourself and loved ones to this beautiful dessert, and experience a slice of tropical paradise in every spoonful.
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Velvety Creamy Mango Mousse (No Gelatin Needed!)
- Total Time: 2hrs 15mins
Description
If you’re a fan of tropical flavors and smooth, luxurious textures, this Creamy Mango Mousse without gelatin is a dream come true. This recipe highlights the natural sweetness of mangoes, offering a light, airy, and refreshing dessert that’s perfect for any occasion. Made without gelatin, this mousse relies on the natural richness of mangoes and whipped cream to achieve its irresistibly creamy texture. With just a few ingredients, this no-bake dessert is easy to make and doesn’t require any special equipment. Whether you’re hosting a summer gathering or simply craving a sweet treat, this mango mousse is the perfect ending to any meal. Let’s dive into the tropical bliss of mango in a light, fluffy mousse!
Ingredients
- 2 large ripe mangoes (or about 2 cups of mango pulp)
- 1 cup heavy whipping cream (chilled)
- 1/4 cup powdered sugar (adjust according to the sweetness of the mangoes)
- 1 teaspoon vanilla extract (optional, for extra flavor)
- Fresh mango slices, mint leaves, or whipped cream (for garnish, optional)
Instructions
1. Prepare the Mango Pulp
- Peel and chop the mangoes, discarding the seeds. Blend the mango pieces in a blender or food processor until you achieve a smooth, thick pulp. If the mangoes are very fibrous, you may want to strain the pulp to remove any fibers.
- Set aside about ¼ cup of the pulp for garnish, if desired, and reserve the rest for the mousse.
2. Whip the Cream
- In a large mixing bowl, add the chilled heavy whipping cream and vanilla extract.
- Using an electric mixer, beat the cream on medium speed until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form, being careful not to overbeat, as this can cause the cream to separate.
3. Fold in the Mango Pulp
- Gently fold the mango pulp into the whipped cream, using a spatula. Be careful to mix slowly to maintain the airy texture of the whipped cream. Fold until the mango is well incorporated and you have a uniform color and texture.
4. Chill the Mousse
- Spoon the mango mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours to allow the mousse to set and the flavors to meld.
5. Serve and Garnish
- Before serving, top each mousse with a dollop of reserved mango pulp, a slice of fresh mango, or a sprig of mint for an elegant touch. Serve chilled and enjoy!
- Prep Time: 15mins
- Cook Time: 2hrs