Easy Mango Mousse (No Gelatin)
Whip up this easy mango mousse with just 4 ingredients. It’s light and cream with no baking or gelatin required!
This easy mango mousse is a light and creamy no-bake dessert made with just four simple ingredients.
It’s the perfect treat to showcase sweet, ripe mangoes – ideal for warm days or when you need a fuss-free dessert that still feels special. The airy texture comes from gently folded whipped cream, while sweetened condensed milk adds richness and body. Whether you use fresh or frozen mango, this mousse is a delicious way to let the fruit shine.
No gelatin, no eggs, and no baking required – just blend, whip, fold, and chill. It’s a great make-ahead option and perfect for serving in individual cups or ramekins.
Tips for Best Results:
- Use ripe mangoes for the best flavour. Fresh mangoes give a naturally sweet and vibrant taste, but frozen and thawed mango works well too.
- Blend until completely smooth. A high-speed blender or food processor ensures the mango mixture is silky with no fibrous bits.
- Keep your cream cold. Cold heavy cream whips up faster and holds its shape better, which helps give the mousse its airy texture.
- Fold gently. Take your time incorporating the mango mixture into the whipped cream to maintain the lightness.
- Chill thoroughly. The mousse needs at least 4 hours in the fridge to set properly and develop its flavour.
- Storage. Store the mousse in the fridge in covered individual containers or with cling film over the tops. Best enjoyed within 2–3 days for optimal texture.
Ingredients & Substitutions:
- Mango – Fresh ripe mango offers the best flavour and texture, but frozen mango (thawed completely) works well too. Avoid canned mango pulp, which can be too sweet or syrupy.
- Mango Nectar – Adds a little extra mango depth and helps with blending. If unavailable, you can omit it or use a splash of orange juice instead, though it may slightly change the flavour.
- Sweetened Condensed Milk – Adds sweetness and a creamy, thick consistency. There’s no direct substitute in this recipe without altering the texture, but a dairy-free sweetened condensed milk could work in a vegan version.
- Heavy Cream – Also known as whipping cream; it needs to be at least 35% fat to whip properly. Keep it very cold before whipping for best results. Avoid using non-dairy whipping toppings, which won’t set the same way.
Looking for More Mango Recipes?
This melon mango smoothie bowl is packed with delicious, fresh ingredients that you will find come together nicely for a refreshing breakfast smoothie.
Try our fresh mango salsa: an easy recipe for a Mexican-inspired summer dip bursting with tropical flavor! Perfect for chips or tacos.
This Mango Banana Smoothie Bowl is a great choice for breakfast with the mellow sweetness of bananas and mango combined with orange juice for an irresistibly fresh bowl.
Easy Mango Mousse (No Gelatin)
Serves: 4 | Prep time: 15 Minutes | Chill time: 4 hours
Ingredients:
- 1 cup chopped mango (fresh or thawed from frozen)
- 2 tablespoons mango nectar
- ¼ cup sweetened condensed milk
- ¾ cup heavy cream, very cold
Directions:
- Make the Mango Base:
Add the chopped mango, mango nectar, and sweetened condensed milk to a high-speed blender. Blend until completely smooth and creamy, about 1 minute. Set aside. - Whip the Cream:
In a medium mixing bowl, use an electric mixer to whip the cold heavy cream on high speed until soft peaks form. - Fold Together:
Gently fold one quarter of the mango mixture into the whipped cream using a spatula. Take your time folding from the sides and bottom to maintain the airy texture. Continue adding the mango mixture in quarters, folding gently each time, until fully combined and smooth. - Chill and Serve:
Spoon the mousse into 4 small serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or overnight, to set.
Optional garnish:
Top with a dollop of whipped cream, diced mango, and a fresh mint leaf before serving.
Easy Mango Mousse
Whip up this easy mango mousse with just 4 ingredients. It’s light and cream with no baking or gelatin required!
Ingredients
- 1 cup chopped mango (fresh or thawed from frozen)
- 2 tablespoons mango nectar
- ¼ cup sweetened condensed milk
- ¾ cup heavy cream, very cold
Instructions
- Add the chopped mango, mango nectar, and sweetened condensed milk to a high-speed blender. Blend until completely smooth and creamy, about 1 minute. Set aside.
- In a medium mixing bowl, use an electric mixer to whip the cold heavy cream on high speed until soft peaks form.
- Gently fold one quarter of the mango mixture into the whipped cream using a spatula. Take your time folding from the sides and bottom to maintain the airy texture. Continue adding the mango mixture in quarters, folding gently each time, until fully combined and smooth.
- Spoon the mousse into 4 small serving glasses or ramekins. Cover and refrigerate for at least 4 hours, or overnight, to set.
- Top with a dollop of whipped cream, diced mango, and a fresh mint leaf before serving. (Optional)
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Nutrition Information:
Yield:
4Serving Size:
1/2 cupAmount Per Serving: Calories: 242Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 57mgSodium: 37mgCarbohydrates: 19gFiber: 1gSugar: 18gProtein: 3g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
