Mango Mousse Recipe
Elegant mango mousse recipe — light, airy, and intensely flavored with fresh mango puree. Only 5 ingredients. Perfect dinner party dessert.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
20 min
Cook Time
None
Servings
6 servings
Calories
195/serving
Ingredients
2 cups mango puree (Sindhri or Chaunsa)
from about 3 ripe mangoes
1.25 cups cold heavy whipping cream
1/3 cup powdered sugar
adjust to mango sweetness
2 teaspoons (about 6g) unflavored gelatin
3 tablespoons cold water
1 teaspoon lime juice
Diced mango and mint leaves
for garnish
Step-by-Step Instructions
Make the Mango Puree
Peel 3 ripe Sindhri or Chaunsa mangoes and blend the flesh until completely smooth to yield about 2 cups of puree. Stir in 1 teaspoon lime juice to brighten the flavor. Strain if you prefer an ultra-silky texture.
Dissolve the Gelatin
Sprinkle 2 teaspoons gelatin over 3 tablespoons cold water and let it bloom for 5 minutes. Warm gently in the microwave for 10-15 seconds until fully dissolved and clear, then whisk it into 1/2 cup of the mango puree so it incorporates without lumps.
Whip the Cream
In a chilled bowl, whip the cold heavy cream with the powdered sugar on medium-high speed until soft-to-medium peaks form, about 3-4 minutes. Do not overbeat or the mousse will be grainy.
Fold Together
Gently fold the remaining mango puree (including the gelatin-spiked portion) into the whipped cream in two or three additions, folding just until no streaks remain. Keep the mixture light and airy.
Chill and Serve
Spoon or pipe the mousse into 6 serving glasses. Refrigerate for at least 3-4 hours until set. Before serving, top with diced fresh mango and a mint leaf.
Tips for the Perfect Mango Mousse
Best Mango Variety
For this recipe, Sindhri works best for its sweetness and smooth texture. Chaunsa adds a richer, more complex flavor.
Make Ahead
This recipe can be prepared ahead of time. Store in the refrigerator and bring to serving temperature when ready.
Variations
Classic Version
Follow the recipe as written for the traditional preparation.
Nutrition Information
Per serving
About This Recipe
Mango Mousse showcases the versatility of mangoes in French cuisine. From our orchards, in Multan, Pakistan, we believe the quality of the mango determines the quality of the dish. Using naturally ripened, carbide-free Sindhri or Chaunsa mangoes transforms this recipe from good to extraordinary.
Frequently Asked Questions
What mango is best for mango mousse?
Sindhri and Chaunsa from Pakistan work best due to their natural sweetness, smooth texture, and minimal fiber content.
Can I make mango mousse ahead of time?
Yes, most components can be prepared in advance and stored properly.
Quality Mangoes for Quality Recipes for Your Mango Mousse
The secret to an incredible mango mousse is using naturally sweet, carbide-free mangoes. Order from MMA Farms for the best results.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 10