mango mousse

Mango mousse made without gelatin or eggs.

Mango Mousse

(8 ounces) chopped mango (fresh

TB fresh orange juice

TB lime juice

sweetened condensed milk

heavy cream (very cold)

In a high speed blender, combine the mango...

In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.

Meanwhile, in a medium-sized bowl, beat the cream...

Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.

Pour one quarter of the mango puree mixture...

Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don’t want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.

Repeat with the remaining mango puree, one quarter...

Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.

Divide the mixture between 4 small glasses, and...

Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

https://mediavine-res.cloudinary.com/video/upload/haum29czugrln9mvwnew.mp4

Mango mousse is sweet, creamy, and perfectly tangy! It captures the essence of mango in every spoonful! Plus, you can use fresh or frozen mango when making this easy mousse recipe. Just 5 ingredients in the blender, and it comes together in just minutes!

Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute cravings. This eggless mango mousse recipe is easy to make from scratch, with no cooking required. Whip up a batch of deliciously fresh and fruity mango mousse in just 10 minutes.

Mango Mousse Recipe

mangoes (- sweet, ripe & medium-sized

raw sugar

light cream ((25%

mangoes

chopped nuts (- cashews, almonds, pistachios)

fruit preserve

chocolate

mint sprigs

In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet. 

Blend to a smooth fine puree.

Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.

Making mango puree

Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it.

Ensure you don&#039;t over whip the cream.

Add the mango puree to the beaten cream.

 Fold gently to combine the mango puree with the whipped cream.

Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.

Whipping cream

Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.

Serving suggestions

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.

Storage

https://content.jwplatform.com/videos/yZJyYMIr.mp4

Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute cravings. This eggless mango mousse recipe is easy to make from scratch, with no cooking required.

It is easy to make this quick luscious mango mousse dessert without much effort. So perfect to serve this lovely chilled dessert to your loved ones!

g butter

mango flesh (chopped)

45 g caster sugar

g non-dairy cream

g plain yoghurt

lemon juice

gelatin powder

whipping cream

120 g mango flesh (chopped)

tbsp caster sugar

tbsp gelatin powder (plus 1 tbsp water or 2 gelatin sheets)

Biscuit crumbs - Grease the sides of a 6 inch removable square cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the whole pan in the refrigerator for later use.

Mango mousse - Soak gelatin with  water in a heatproof bowl for 1 minute. 

Place chopped mango, sugar, non-dairy cream, yoghurt and lemon juice into a food processor and blend to smooth. Then pour into pot under low heat, keep stirring mixture to a boil. Add soaked gelatin and stir well till melted and stirring for another minute and off heat. Strain mango mixture through a sieve and leave to cool.

Whisk dairy whipping cream to peaks form. Pour mango mixture into the whipped cream and fold well.

Then pour mango mousse into prepared pan and smooth it with a spatula. Then place it in the refrigerator to chill for at least 4 hours or overnight.

Topping - Soak gelatin with water for a minute. Blend mango, lemon juice, sugar to smooth. Then pour mixture into a pot and bring to a boil at low heat. Add soaked gelatin and stir well mixture for a minute and off heat. Cool down mango puree a little and gradually pour it on top of mango mousse. Gently shake the cake pan to distribute the mango puree evenly.

Chill mango mousse for several hours or until ready to serve.

Cut mango mousse into 8 slices and decorate as desired before serving.

This fluffy mousse is the perfect healthy treat to enjoy this summer! It&#039;s vegan, gluten-free, and super refreshing with its coconut and mango flavors.

Vegan Mango Coconut Mousse

mango chunks (fresh

heavy coconut cream (see notes for substitutions)

tbsp confectioner sugar

pistachios

In a food processor or high-speed blender, purée the mango chunks until smooth.

In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.

Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.

Transfer the mousse to clear serving glasses, leaving some space at the top.

Top each glass with a layer of the remaining mango purée.

Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.

Serve immediately, or cover and store in the refrigerator for up to 3 days.

This vegan mango coconut mousse comes together with just three ingredients and 15 minutes. It is elevated by a candied pistachio crumble over the top. It is super refreshing and creamy, the perfect summer dessert.

Mangoes, ripe, peeled,

13.6 oz Coconut Milk, Unsweetened, Full-Fat (I always use the Thai Kitchen brand)

Agava Nectar

Pistachios

tbsp Butter, unsalted

Sugar

Mango, ripe,

In a food processor, add all the cut mango pieces for the mousse. Pulse for 45 seconds until it becomes puree like.

To this, add the entire can of full fat coconut milk and agave nectar or honey.

Fold until well combined.

Pour the mousse into individual serving cups. I like to add fresh diced mango in between two layers of mousse. Cover this and refrigerate overnight to set and develop its flavor.

To make the pistachio topping, melt the butter with the sugar in a pan and add the pistachios. Stir together until well-coated. Let this toast on low heat for a few minutes before pouring it onto a clean surface. Allow the pistachios to cool then give them a fine chop.

Before serving, top the mango coconut mousse with the pistachio crumble and dices of fresh mango. Enjoy cool!

The mousse should be creamy and the perfect combination of mango and coconut. The pistachios add a beautiful contrast in color and texture, while the diced mango adds freshness. It is a delight!

Love it so easy to make and so yummy!! Thank you 😊

This is AMAZING. I couldn’t believe how easy this recipe came together, even without the delicious pistachio topping it was so good! 
I was skeptical that something so simple could taste so delicious. I used honey and it was perfect! I took it to a gathering in mini cups and they loved it.

Best vegan dessert ever. The whole family loved it including the little ones. Will be making again soon IA

This mango mousse is quick, easy, plant-based and sweet as honey, but the honey stays with the bees, and the bees and other pollinators give us mangoes instead. Fair trade.

Magic Mango Mousse

aquafaba

cream of tartar

coconut milk

mango (about 2 fresh mangoes, or use frozen)

lime juice

mango

Whip aquafaba and cream of tartar in a standing mixer or Vitamix.  I mean whip the dickens out of it, until the aquafaba stands in stiff peaks like meringue.  This may take up to 10 minutes.

Spoon the whipped aquafaba into a separate bowl and pop in the fridge to keep it cool and light.

Now whip together the mango, sweetened condensed coconut milk, rum and lime juice for a minute or two, just until smooth.

Gently fold the aquafaba into the mango mixture and voila, you have magic mango mousse.  Spoon into dessert cups and let chill for at least an hour.

Best enjoyed within 3 days.

Top 6 mango mousse recipes from across the web

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Mango Mousse

Mango Mousse Recipe

Mango Mousse

Vegan Mango Coconut Mousse

Vegan Mango Coconut Mousse

Magic Mango Mousse

Top 6 mango mousse recipes from across the web

The most viewed mango mousse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mango Mousse

Mango Mousse Recipe

Mango Mousse

Vegan Mango Coconut Mousse

Vegan Mango Coconut Mousse

Magic Mango Mousse

The most viewed mango mousse recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine