Sireesha Bright, creamy, and irresistibly fruity! This mango mousse is the perfect dessert for special occasions or quick sweet cravings. It’s made from scratch with no eggs or cooking required—ready in just 10 minutes!
My son made this simple yet rich dessert for my birthday—it was such a sweet and thoughtful surprise!
Storage
This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.
More Mango Recipe ideas for you:
- Creamy Mango Chia Parfait | Mango Smoothie Parfait
- Stuffed Mango Kulfi
- Mango Cream/Mango Parfait
- No Bake Strawberry Cheesecake Parfaits | Strawberries with Cream
- Aam Panna/Raw Mango Drink
- Mango Milkshake
- Aam Panna/Raw Mango Drink
I would love to know if you made this Mango Mousse. Tag me on Instagram or Facebook and please give it a star rating below!
🥭 Mango Mousse (Eggless, No-Cook)
Ingredients
- 2 medium ripe mangoes (or 1.5 cups chopped)
- 2 cups light cream or whipping cream
- ⅓ cup condensed milk or powdered sugar or honey
- chopped mango pieces or nuts to garnish
Instructions
- Peel and chop mangoes.Blend into a smooth puree.
- Pour cream into a bowl and whip it using a hand whisk or electric beater until it forms soft peaks. Don’t over-whip—it can turn grainy.
- Add condensed milk to the whipped cream and mix just until combined—do not over-whip.
- Set aside a small portion of the whipped cream before mixing in the mango puree—this will be used later for layering or garnish.
- Gently fold the mango puree into the whipped cream using a spatula, adding it little by little rather than all at once.
- Cover and Chill in the fridge for an hour or overnight until set.
- Take it out just before serving, as it can turn runny if left at room temp too long.
- Spoon or pour the mousse into small glasses or bowls.
- Add a layer of the whipped cream you set aside earlier, then top with chopped mango or nuts. Finish with a fresh mint leaf for garnish.
- Serve cold.
Notes
- Vegans – Use a whippable plant-based cream (like coconut or soy cream). Everything else stays the same!
- You can substitute condensed milk with powdered sugar or honey, depending on your taste preference.
- Take the mousse out from the fridge just before serving, otherwise it will become runny at room temperature.
- You can garnish the mousse with chopped mango, nuts, fruit preserve, grated chocolate, chocolate syrup, granola or fresh mint sprigs depending on your taste preference for added flavor and decoration.
Step by step photo Instructions
- Peel and chop mangoes.Blend into a smooth puree.
2. Pour cream into a bowl and whip it using a hand whisk or electric beater until it forms soft peaks. Don’t over-whip—it can turn grainy.
3. Add condensed milk to the whipped cream and mix just until combined—do not over-whip.
5. Set aside a small portion of the whipped cream before mixing in the mango puree—this will be used later for layering or garnish.
4. Gently fold the mango puree into the whipped cream using a spatula, adding it little by little rather than all at once.
5. Cover and Chill in the fridge for an hour or overnight until set.
6. Take it out just before serving, as it can turn runny if left at room temp too long.
7. Spoon or pour the mousse into small glasses or bowls.
8. Add a layer of the whipped cream you set aside earlier, then top with chopped mango or nuts. Finish with a fresh mint leaf for garnish.
9. Serve cold.
Thank you for stopping by! May your day be fantastic and filled with joy. Treat yourself to something absolutely scrumptious—you deserve it!
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