Enjoy small & big accomplishments of life with this exquisite chilled mango mousse which will bring you instant smile and happiness without much of an effort thanks to its deliciousness! Summer is simply incomplete without enjoying this king of fruits to the fullest!
The mango season is here and I cannot keep calm! Like many, I am way too fond of this king of fruits and I just can’t have it enough! This season, I am starting my mango recipe series with the most delicate and luscious mango mousse recipe which I insist you make at least once this summer! And then you will keep making it over and over again! Trust me!
When it comes to luxurious desserts, mousse is on top of my list of favorites. So when the two loves of my life, mousse & mango, mingle together and create this work of art called mango mousse, I find myself on cloud 9!
The melt-in-mouth creamy texture of mousse works heavenly with the creamy texture of mango puree and gives an explosion of pleasure in your mouth when you take the very first spoon of it. Enjoy every moment of it slowly & mindfully and you will forget all stresses of your life, at least for a while!
Off late I have cut down on my sugar intake which is why I have stopped eating any kind of sugary items like cakes, pastries, indian sweets or anything else you can think of. Hence this mango mousse is also a guilty pleasure of mine!
But to handle that guilt situation, I have devised a trick! I stored/served my mango mousse in very small single-serving portions in these cute little jars that you see on the pictures. This ensures I do not overdo it.
Also I have learned to appreciate quality instead of quantity. So I will, of course, continue to keep all the store-bought sugar-loaded desserts at bay and only enjoy delicious homemade desserts which will make my soul happy even with a small portion!
What is Mango Mousse?
Mousse is nothing but sweetened whipped cream flavored with things you love, like chocolate or any fruit puree. I had shared my Valentine Special Chocolate Mousse many years back which you will fall in love with if you are an avid chocolate lover!
Mango mousse is nothing but whipped cream mixed with pure mango puree. Mousse has a softer texture than pudding but it’s not runny. You would need to chill it in the refrigerator for a few hours so that it sets completely. You may use agar agar to set your mousse in a little firmer consistency but it is not mandatory.
Some recipes use condensed milk to sweeten their mango mousse but I skipped that completely as it contains loads of refined sugar which I try my best to avoid. Because of its thickness, condensed milk does help to set your mousse without using agar agar, but I feel it kills the natural sweetness of mangoes.
So try your best to use very sweet & well-ripen mangoes when you are making mango mousse. That way you only need to add a little amount of sugar and most of the sweetness will come from mangoes only which is natural and much more taste-bud friendly.
Ingredients for Mango Mousse
This delicate dessert just needs 3 primary ingredients and one optional. Let’s discuss the star ingredient first!
Mangoes: You must be wondering what is the best type of mangoes to use for making the best mango mousse ever given that there are so many varieties of mangoes available in the market. My very first suggestion is to use the ones which grow locally in your area; that way you will get the freshest lot.
Since it’s the local variety you are going for, you will know which particular one is the sweetest of all and that should be your pick. Finally, ensure that the mangoes are perfectly ripe and little on the softer side because ultimately you will make puree out of it.
If mangoes are not your local fruit, then look out for the one which has less fibers and creamier in nature while being very sweet at the same time e.g. Alphonso mangoes. Your grocer can surely help you choose the best mango from the lot.
Whipping cream: It is also known as heavy cream as it has much higher fat content so that it can be beaten until stiff peaks form. Before you start whisking the cream, chill it in the refrigerator overnight. Whipping cream which is not chilled enough will not form stiff peaks and you will not be able to incorporate enough air into it even though you whisk it for long.
Sugar: Use granulated white sugar to enhance the sweetness of the mangoes but the quantity of the sugar will entirely depend on the sweetness of the mangoes you are using. So I suggest adding the sugar after tasting the puree.
Additionally, use a little amount of icing sugar to sweeten the whipping cream but adjust the amount as per your preference.
Agar Agar: This one is a vegetarian alternative to gelatin and helps to thicken the consistency of your mango mousse. This is an optional ingredient according to me. If you want to be extra fancy, you can use it by adding it to the mango puree. First mix agar agar powder in about ¼th cup of hot water and whisk until it dissolves completely. Once your mango puree is done, pour this agar agar water to it and give a thorough mix.
How to make Mango Mousse?
The steps to make mango mousse are very few and fuss-free. Only additional equipment you need is an electric hand blender as it will make your job super easy. But if you don’t have one, worry not! You can still make this mango mousse by just investing a little more time & effort as whisking by hand will take longer to form stiff peaks.
Pre-prep: Before you start any preparation, keep a large mixing bowl, which you will use to whip your heavy cream, and the beating attachment of your hand blender inside the refrigerator for at least 45 minutes so that they get chilled by the time you start beating your whipping cream.
Step 1: If you plan to use agar agar, then mix the powder in about one-fourth cup of hot water and whisk to dissolve completely.
Step 2: Wash the mangoes thoroughly. Now peel them and cut the flesh out, discarding the seed. Chop the mango flesh into small pieces.
Step 3: Add the chopped mangoes to a blender. Now blend them until extremely smooth without any lump whatsoever. Take your time here and don’t rush.
Step 4: Taste the puree to check its sweetness. If you need to enhance the sweetness, add granulated white sugar to the blender and blend again allowing the sugar to completely break down and mix. If you are using agar agar, then add the agar agar mixed water to the mango puree now and blend one more time. Mango puree is ready; set it aside.
Step 5: Now it’s time to whip the heavy cream. Take the chilled mixing bowl and hand blender attachment out from the refrigerator. Pour the chilled whipping cream to it and start beating using the electric hand blender or a wire whisk manually.
Step 6: After about 4 to 5 minutes of beating, soft peaks will start to form i.e. when you lift your blender, you will see peaks forming but they will not stand and fall back into the bowl. Add the icing sugar to the cream now and continue beating.
Step 7: After beating the cream for another 5 to 7 minutes, you should notice that the cream has expanded significantly in volume and now stiff peaks are also forming. You are now ready to mix in the mango puree.
Step 8: Now use a spatula and add one-fourth of the mango puree to the whipped cream. Gently fold the puree in. You have to be very careful at this stage and be as gentle as possible while folding in the mango puree; otherwise all the air that you have incorporated into the whipped cream so far will be released deflating the cream.
Step 9: I suggest adding the mango puree in 4 additions, one-fourth portion at a time until you incorporate all the puree. Your mango mousse mixture is ready. Now it just needs to be chilled before serving.
Step 10: Transfer the mango mousse to your choice of serving bowls and let it chill in the refrigerator for at least 5 to 6 hours until it sets completely.
Step 11: While serving your delicious mango mousse, chop up some fresh ripe mangoes and spread them on top of your chilled mousse. Enjoy every little bit of it!
To enjoy this summer fruit to the fullest, check out my other mango recipes:
- No Bake Mango Cheesecake
- Shrimp Mango Salad with Avocado
- Thai Raw Mango Salad
- Must Try Mango Recipes From Your Favorite Food Bloggers
- Ripe mango - 2, large about 1 kg
- Whipping cream - 1 cup, chilled
- White sugar - 4 tbsp, adjust depending on how sweet the mangoes are
- Icing sugar - 2 tbsp or as per taste
- Agar agar - 1 tsp, optional
- Before you start the preparation, put a large mixing bowl inside the refrigerator so that it becomes chilled by the time you whip your cream in it. You can also put the metal whisk attachment of your hand blender inside the refrigerator.
- Wash the mangoes well. Then peel them and cut the flesh out. Chop them into small pieces.
- If you are using agar agar, then mix it in hot water until it is completely dissolved. Set it aside.
- Put all the mango pieces into a blender and blend them for 2 minutes or until you get a super-smooth mango puree. Use a spoon to check if any mango cubes are left and blend again if needed. You will need about 2 cups of mango puree. Taste the sweetness of the puree and add white sugar according to your taste starting with little at a time.
- Add the agar agar (if using) water with the mango puree at this point and give a final blend so that it is evenly distributed.
- Now take the chilled mixing bowl out and pour the chilled whipping cream in it. Start whisking the cream using a hand blender until soft peak form. It will take about 2 minutes of whisking.
- At this point, add the icing sugar and continue beating the cream until you get stiff peaks. This process will take some time, so do not rush. You need your whipping cream to be whipped stiff so that when you flip the bowl over, it does not fall.
- Now it’s time to mix mango puree with the whipped cream. Add the mango puree to the whipped cream very little at a time. This is very important because you would not want to deflate the cream which you have whipped with so much effort.
- So you will need to add mango puree in batches and fold them in with a very very light hand using a spatula. Do not use any vigorous move as it will release all the air from the whipped cream which you had already incorporated.
- Once all the mango puree is mixed with the cream, it’s time to transfer them into serving bowls. You can either use a spoon to transfer to serving bowls or a piping bag if you are planning to serve in small serving pots like the one I have used.
- Finally, chill the mango mousse in the refrigerator for at least 5 to 6 hours. When you are ready to serve, garnish the mousse with freshly chopped ripe mango pieces and serve them chilled! Enjoy!