Last Updated on 2 months by Neha Deshmukh

Mango Mousse Recipe – Easy Creamy Indian Dessert

Hey everyone! If you’re anything like me, you absolutely adore mangoes. And what’s better than enjoying the king of fruits in a light, airy, and utterly delicious dessert? This mango mousse recipe is a family favorite – I first made it when I was craving something sweet and refreshing after a spicy Indian meal, and it’s been a hit ever since! It’s super easy to make, requires minimal ingredients, and is the perfect way to end any meal, or honestly, just brighten up your day.

Why You’ll Love This Recipe

This mango mousse is seriously dreamy. It’s creamy, it’s fruity, and it’s unbelievably easy to whip up. Plus, it’s a fantastic way to showcase the incredible flavor of mangoes. It’s a guaranteed crowd-pleaser, and honestly, it feels a little fancy without actually being fancy. Who doesn’t love that?

Ingredients

Here’s what you’ll need to create this mango magic:

• 1 medium mango (about 200g)
• 1/3 cup (80ml) fresh cream
• 2 tablespoons (30g) sugar

Ingredient Notes

Let’s talk ingredients for a sec. Using good quality ingredients really makes a difference, especially with a simple recipe like this.

• Mango: Ripe, but not too ripe, is key. You want it sweet and fragrant, but still firm enough to hold its shape.
• Fresh Cream: We’re using fresh cream here for that lovely, rich texture. Make sure it’s chilled well before whipping!
• Sugar: Granulated sugar works perfectly. But feel free to experiment with other sweeteners (more on that later!).

Mango Varieties for the Best Flavor

Honestly, any sweet mango will work, but some are better than others! Alphonso mangoes are the gold standard – their intense flavor and creamy texture are unbeatable. However, they can be pricey and hard to find depending on where you are. Kesar mangoes are a fantastic alternative, as are Honey mangoes (also known as Ataulfo mangoes). Even a good Tommy Atkins mango will do in a pinch!

Fresh Cream vs. Whipped Cream – What’s the Difference?

Good question! We’re using fresh cream and whipping it ourselves. This gives us more control over the texture. Pre-made whipped cream often contains stabilizers and can be a bit too sweet. We want that lovely, natural creaminess.

Sugar Alternatives

If you’re watching your sugar intake, you can definitely swap the granulated sugar for alternatives. Stevia, erythritol, or even a little honey or maple syrup will work. Just adjust the amount to your taste.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple, I promise.

1. First, peel and chop your mango. Add it to a blender along with the sugar. Blend until you have a super smooth puree. You want it silky smooth, so give it a good whirl!
2. Now, layer about 2 tablespoons of that gorgeous mango puree into your serving glasses. I like to use small dessert glasses, but anything works. Pop these into the fridge for about 30 minutes to get nice and chilled.
3. While the puree is chilling, let’s whip the cream! Pour the fresh cream into a bowl and whip it with an electric mixer (or a whisk, if you’re feeling energetic!) until soft peaks form. Don’t overwhip it, or it will become grainy.
4. Gently fold the remaining mango puree into the whipped cream. Be gentle! We want to keep all that lovely airiness.
5. Spoon the mango-cream mixture over the chilled mango puree layer in your glasses.
6. Garnish with some chopped mango pieces. This adds a lovely bit of texture and visual appeal.
7. Finally, refrigerate for at least 1 hour to allow the mousse to set. Patience is key here!

Expert Tips

Want to take your mango mousse to the next level? Here are a few of my go-to tips:

Achieving the Perfect Mousse Texture

The secret to a perfect mousse is all about the air! Don’t overwhip the cream, and fold the puree in gently to avoid deflating it.

Preventing a Watery Mousse

Make sure your mango isn’t too ripe, as it will release more liquid. If your puree seems a bit watery, you can add a teaspoon of cornstarch to help thicken it.

Chilling Time is Crucial

Don’t skip the chilling time! It allows the mousse to set properly and develop its full flavor.

Variations

This recipe is a great base for experimentation. Here are a few ideas to get you started:

Vegan Mango Mousse

Swap the fresh cream for coconut cream (the thick part from a chilled can). It adds a lovely tropical flavor! My friend, Priya, swears by this version.

Gluten-Free Mango Mousse

This recipe is naturally gluten-free! Just double-check that any garnishes you use are also gluten-free.

Spice Level – A Hint of Cardamom?

A tiny pinch of cardamom powder adds a beautiful warmth and complexity to the mousse. Trust me on this one!

Festival Adaptations – Mango Mousse for Special Occasions

During Diwali or other festivals, I love to layer this mousse with crushed biscuits or nuts for a more decadent treat.

Serving Suggestions

This mango mousse is delicious on its own, but it’s also lovely served with:

• A sprinkle of chopped pistachios or almonds
• A few fresh mint leaves
• A side of mango slices

Storage Instructions

Leftover mousse can be stored in an airtight container in the refrigerator for up to 2 days. It might lose a little of its airiness, but it will still be delicious!

FAQs

Let’s answer some common questions:

What type of mango is best for mousse?

Alphonso mangoes are the best, but Kesar or Honey mangoes are great alternatives.

Can I make this mousse ahead of time?

Yes, you can make it up to a day ahead. Just store it in the fridge until ready to serve.

How do I prevent the mousse from becoming icy?

Make sure to use chilled ingredients and don’t freeze the mousse.

Can I use mango pulp instead of fresh mango?

Yes, you can! Use about 1 cup (240ml) of mango pulp.

Is it possible to make a sugar-free version of this mousse?

Absolutely! Use your favorite sugar substitute, adjusting the amount to your taste.

Enjoy your homemade mango mousse! I hope you love it as much as my family does. Let me know in the comments if you try it, and don’t hesitate to ask if you have any questions. Happy cooking!