This light, fresh and creamy mango mousse is a delicious summer treat that all the family will enjoy. With mangos in season, this quick and easy dessert doesn’t take too long to put together and is made with no gelatine and no eggs.

Mango Mousse

The delicious mango mousse is creamy, with a lovely soft texture, pudding-like texture therefore doesn’t hold its shape very well. For a stiffer mousse, you gelatine mixed with water – see notes below. n saying that, this mousse could be used in a tart shell or in a bowl, sprinkled with

When choosing mangos to use for this recipe, choose ones that are ripe, juicy and plump. They need to be free of bruises, and not full of fibres.

The Base

To make the base, you will need:

10 sweet biscuits such as Arnott’s Marie Biscuits
3 TBSP butter, melted

Place the biscuits in a food processor and process until crumbled.

Place the butter in a microwavable bowl and melt in 30 seconds increments until melted.

Add the melted butter to the biscuit crumbs in the food processor and process until mixed through.

Press the mixture into the bottom of four large glasses or one large bowl.

Place the glasses or bowl in the fridge until needed.

The Mousse

To make the mousse, you will need:

500 g (2 cups) mango flesh
30 g ( 2 TBSP) honey
1 TBSP lemon or lime juice
250 ml (1 cup) thickened cream
¼ tsp vanilla extract
¼ tsp cardamon powder, optional

Add the mango flesh, honey, lemon or lime juice to a blender. Puree until smooth. You can strain the mango puree through a fine mesh sieve to remove the fibres and lumps, if you wish.

Place the mango mixture into a large mixing bowl and put in the fridge until needed.

Place the cream in a large bowl and beat until stiff peaks form. As it starts to stiffen up, regularly check its consistency so that yo don’t over-whip it.

Gently fold the cream into the mango mixture.

Pour the mango mousse over the base into the glasses or bowl.

Place in the fridge to set for at least three hours.

Decorate and serve. I decorated these with diced mango and strawberries and a couple of mint leaves.

Serving Suggestions

This mango mousse is to be served cold. It can be eaten plain or with your favourite toppings including:

Diced mango
Diced strawberries
Mint Leaves/Sprigs
Chocolate shavings
Blueberries
Raspberries
Chopped Nuts
Chocolate Sauce
Honey
Whipped Cream
Serve as mini tarts. Pour this mousse into a prepared mini tart shells and decorate with fruit when set.
Serve as mini mango crumbles. Pour the crumbles into individual glasses and top with mousse and then fruit when set. Granola could also be used as a base or even a topping.

Storing

This mousse needs to be kept in the fridge and will last 3 days when done so. It is best to cover the glasses or bowl with plastic wrap or a lid.

Notes

For a stiffer mousse, you can add 1 tsp of gelatine powder dissolved in 2 TBSP hot water, then cooled before adding to the mango mixture before folding in the cream.
For this recipe, I used fresh mango, though frozen mango can also be used, just make sure to completely defrost it and drain all liquids before using.
This mousse recipe can also be used for other fruits such as strawberries, raspberries and blueberries.
This recipe can be doubled or tripled for more servings.
The thickened cream in this recipe can be substituted with coconut cream.
Make sure that the cream is very cold before whipping as this will help create a firmer mousse.
Only add toppings once the mousse has set. If added to early, they will sink to the bottom of the mousse.

More Mango Recipes