Easy Mango Mousse

This light, fresh and creamy mango mousse is a delicious summer treat that all the family will enjoy.

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Course: Dessert

Keyword: Dessert, Mango, Mousse

Prep Time: 20

Setting Time: 3

Total Time: 3 20

Servings: Servings

Calories: 398kcal

Author: S Jones

Ingredients

Base

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

Mousse

500g (2 cups) mango flesh
30g (2 TBSP) honey
1 TBSP lemon juice, or lime juice
250ml (1 cup) thickened cream
1/4 tsp vanilla extract
1/4 tsp cardamon powder, optional

Instructions

Base

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.

Mousse

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.

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.