Eggless mango mousse | Mango mousse recipe | How to make mango mousse

Eggless mango mousse aka mango mousse recipe is one of the most beloved and desired mango dessert recipes worldwide during summer. It’s soft, fluffy and light in texture along with a refreshing mango flavour which melts in the mouth. This no-cook mango dessert is sweet and mildly tangy in taste and prepared with three basic ingredients – cream, condensed milk, mangoes and it gets prepared within 10 minutes. Isn’t it great? Learn to make this super delectable and easy mango mousse recipe without gelatine or eggs and the result will be irresistible.

About the recipe
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Frequently Asked Questions
How to make Mango mousse (step wise photos)
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Mango mousse is one of my favourite mango dessert recipes, especially during summer when fresh, sweet and juicy mangoes are easily available in the market. I prepare this decadent eggless mousse recipe at least once every year without any second thought. This homemade mango mousse tastes way better than market-bought ones and is healthy too because artificial food colour, essence or preservatives are not added to it.

Mango mousse is a popular summer dessert because it is a no-cook dessert recipe, so you don’t need to stand in front of the gas during this summer. It is quite easy and fun to prepare. In fact, grown-up kids can participate to prepare this divine under an adult’s supervision. It is an easy mango mousse recipe which is prepared with three simple ingredients and gets ready within 10 minutes. It just requires a couple of hours to get set into the refrigerator. After that, you can have it anytime and anywhere. All the ingredients required to prepare the mango mousse at home are easily available in any supermarket.

There are many different varieties of mangoes that are available in the market during the summer season in India. Honestly, India is a heaven for mangoes where hundreds of different varieties of mangoes are available. It is quite tough to choose any specific variety of mangos to prepare the mango mousse recipe. But if you are staying outside India then it’s very tough to get all these varieties of mangoes and your options get quite restricted.

In US and UK, the most popular and easily available variety of mango is large oval-sized Tommy Atkins mangoes. They are red-green shaded, and they are sweet & tart in taste. Honestly, this variety is not ideal for mango mousse or mango ice cream. During the summer season, honey mangoes or sometimes Alphonso mangoes are available in stores and you can pick those sweet varieties of mangoes for the mousse recipe easy.

Nowadays, even mango puree or Mango pulp and frozen mango chunks are easily available in stores which helps people to enjoy the taste of mango at any season. Most of the restaurants use these products to prepare Mango dessert throughout the year.

Today, I am going to share the amazingly delicious, soft, light & fluffy, creamy mango mousse recipe. I can guarantee you that this mousse recipe will never disappoint you and you will get admired by your family, friends and guests. This homemade mango mousse could be a perfect treat for summer parties, kitty parties and get together.

Mango: It adds flavour, taste and colour to ice cream. I always prefer to use either Alphanso or Kesar mangoes for the recipe. You can even use store-bought mango pulp for the recipe.

Cream: It provides body to the ice cream to make it fluffy. I have used double cream for the recipe but whipping cream can also be used for the recipe.

Condensed milk: It provides richness and sweetness to the mango mousse.

Mango mousse recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below in detail to make the recipe easier for you on the first attempt. But before directly jumping into the recipe, let me share a few interesting facts about the recipe.

• Always use water droplets free utensils (I mean completely dry utensils) to prepare ice cream.
• Always use chilled cream for any mousse or ice cream recipe.
• If you are staying in a hot place, then refrigerate the bowl where you are going to whip the cream.
• Beat the cream until medium peaks occur. Don’t overbeat the cream or else it will become grainy in texture.
• Mix the mango pulp with a spatula delicately without deflating the cream.
• To prepare the perfect mango mousse recipe, always use sweeter mangoes that have less fibre. The sweeter mangoes help to add fewer sweeteners and less fibre giving better texture to the mousse.
• If you like to experience some bite within the Mango mousse, then you can add some chopped nuts like cashew, almond, walnut or pistachios too.
• For the addition of external flavour, you can add some cardamom powder or vanilla extract, saffron streaks or even rose water into the mango mousse recipe during the time of adding mango pulp to the cream. If you are a hardcore lover of mango flavour like me, then you can skip the flavouring agents from the recipe.
• You can add a topping of your own choice on the top of the mousse during the time of serving like fresh mango cubes or other fruits, fresh mint leaf, chopped nuts, choco chips, chocolate shavings etc.

Always try to use a sweet variety of mangoes with less fibre for mango mousse. If the mangoes are less ripe or less sweet, then to balance the taste of the ice cream, you would need to add more sweetener. Some of the famous sweet varieties of mangoes are Alphonso, Kesari, Langra, Himsagar, Amrapali, Badami etc. which are perfect for mango dessert recipes.

If you buy ripe and ready-to-eat mangoes from the store, then it’s always better to refrigerate them to stop them from ripe further and consume them within 3-4 days. You can even peel and cut the mangoes into cubes and transfer them either in zip-lock bags or in an airtight container. Then freeze them in the freezer for 1-2 months for longer use like in smoothies, pudding etc.

First, cut the mangoes lengthwise into three pieces of ⅓rd width. The middle piece contains the stone. Grab the fleshy sides and insert a knife in it just above the skin and make crisscross cuts. Then scoop out the pieces with a spoon or knife.

Don’t try to pop out the fleshy side by putting pressure from the skin towards the fleshy side. You will lose some juice from the mango during the time of doing it and scooping out the flesh process will be messy.

You can peel the sides of the middle piece which contains stone and squeeze out the pulp using your hand.

What should I do if my mango pulp is runny?

If your mango pulp is runny then transfer it to a non-stick pan and reduce it over low to medium-low flame till it thickens. Stir the pulp frequently during this process. Then allow the reduced mango pulp to cool down completely before preparing the mousse.

It is always better to use thick mango pulp for mango ice cream recipes because thin mango pulp can create crystals after freezing the mousse which we obviously don’t want.

Yes, of course. You can use mango pulp for the recipe. In fact, you can enjoy the awesome fruity-flavoured ice cream in the off-season of mangoes with these canned mango pulps. I always recommend using a can of Alphonso mango pulp or Kesar mango pulp for the recipe. These two varieties work best for the recipe.

Yes, frozen mango cubes can also be used for the recipe. When juicy mangoes are easily available in the market, I always cut and preserve them in the freezer in zip lock pouches to enjoy different ranges of mango dessert recipes when mangoes disappear from the market.

For this Mango mousse recipe, condensed milk is used which is sweet in taste. No extra sweetener is added other than it.

We don’t require too fancy equipment to prepare this no-cook mango mousse. You just need a blender to prepare the mango pulp and a hand mixer to whip the cream. No other machine is required for the recipe.

After getting set, the mango mousse at home can be stored in the refrigerator for 4-5 days.

To prepare the eggless mango mousse, first cut the mangoes and scoop out the fleshes. Then transfer it into a jar of a blender and blend it to a smooth puree or else you can use canned mango puree for the recipe. Preserve some mango pulp for garnishing.

Nowadays, there are various types of cream that are easily available in the market like whipping cream, whipped cream, heavy cream, double cream and many more. Any kind of good quality cream works for the recipe.

Condensed milk and mango pulp both are sweet enough so no need to add any sweetener to the recipe.

Now, take a mixing bowl and pour the double cream into it. Whip the cream till medium peaks occur.

Add the condensed milk and whip it with the hand mixer at low speed until stiff peaks occur. Keep some condensed milk-cream mixture aside in an icing bag for later use.

Add the mango pulp to the whipped cream and mix them evenly with a spatula delicately. Transfer the mixture to an icing bag.

Now it’s time to make the mousse jar ready to set in the refrigerator.

Take a glass or mousse jar and add some mango pulp to it. Then add the mango mousse mixture into the jar with the help of an icing bag. Then again add some mango pulp on the top for garnishing.

Now add the white condensed milk-cream mixture on the top for decoration and top it with some mango pieces and spring mint leaves.

Transfer the jar to the refrigerator for a couple of hours to set. Now the eggless mango mousse is ready to serve now.

Many Indian mango dessert recipes have already been shared in my previous posts. You can check a few of them like

Mango Sandesh
Mango phirni
Mango cake
Mango sheera

..And Many more…

1 cup = 250 ml

• 1½ cups double Cream
• 2 Mangoes or 1 cup Mango pulp (Alphanso or Kesar variety are suitable), divided (⅔ cup for mousse + ⅓ cup for garnishing)
• ½ cup Condensed milk

• Chopped nuts like Pistachio, Walnut, Almond or Cashew
• Chocolate shaves or Choco chips
• Fresh fruits like Mango cubes, Berries, Cherry etc.
• Chocolate syrup or caramel sauce
• Mint leaves

1. First cut 2 mangoes and scoop out the fleshes.
2. Transfer 1½ cups mango chunks into a jar of a blender and blend it to a smooth puree or else you can use 1 cup canned mango puree for the recipe. Reserve ⅓ cup mango pulp aside for later use.
3. Take a large mixing bowl and pour 1½ cups chilled double cream into it. Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
4. Whip it with the help of a hand mixer. Start whipping the cream at a low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and medium peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Note: Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.
5. Add ½ cup condensed milk into the bowl and whip it with the hand mixer at a low speed until stiff peaks occur.
6. Keep ¼ cup condensed milk-cream mixture aside in an icing bag for later use.
7. Add ⅔ cup mango pulp into the whipped cream and mix them evenly with a spatula delicately. Be delicate and mix all the ingredients without deflating the cream. Transfer the mixture to an icing bag. Note: You can directly put the mousse mixture into the jar or glass with a spoon.
8. Now it’s time to make the mousse jar ready to set in the refrigerator.
9. Take a glass or mousse jar and add 1 tablespoon of mango pulp into it.
10. Add the mango mousse mixture into the jar with the help of an icing bag. Label the mouse with a spoon.
11. Again add some mango pulp on the top for garnishing.
12. Now pipe the white condensed milk-cream mixture on the top for decoration and top it with some mango pieces and spring mint leaf.
13. Transfer the jar to the refrigerator for a couple of hours to set. Now the eggless mango mousse is ready to serve now.

Take out the mango mousse jar straight from the refrigerator and serve it to your family and guests. Serve and enjoy the soothing and refreshing dessert with your family and friends.

Eggless mango mousse | Mango mousse recipe | How to make mango mousse

Serves: 5 Prep Time: 2 Hours and 15 Minutes (including refrigeration time) Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

For the Mousse

• 1½ cups double Cream
• 2 Mangoes or 1 cup Mango pulp (Alphanso or Kesar variety are suitable), divided (⅔ cup for mousse + ⅓ cup for garnishing)
• ½ cup Condensed milk

Topping ideas (Optional)

• Chopped nuts like Pistachio, Walnut, Almond or Cashew
• Chocolate shaves or Choco chips
• Fresh fruits like Mango cubes, Berries, Cherry etc.
• Chocolate syrup or caramel sauce
• Mint leaves

Instructions

1. First cut 2 mangoes and scoop out the fleshes.
2. Transfer 1½ cups mango chunks into a jar of a blender and blend it to a smooth puree or else you can use 1 cup canned mango puree for the recipe. Reserve ⅓ cup mango pulp aside for later use.
3. Take a large mixing bowl and pour 1½ cups chilled double cream into it. Note: It is important to take a large bowl for beating the cream because it increases to double its volume after beating.
4. Whip it with the help of a hand mixer. Start whipping the cream at a low speed initially. Then increase the speed to medium and whip the cream until the cream become heavy and medium peaks occur. For me, it took around 3-4 minutes to get the perfect texture of the cream. But be careful after 2 minutes and keep your eyes on the cream. Note: Don’t overbeat the cream or else the texture of the cream may become a little bit grainy.
5. Add ½ cup condensed milk into the bowl and whip it with the hand mixer at a low speed until stiff peaks occur.
6. Keep ¼ cup condensed milk-cream mixture aside in an icing bag for later use.
7. Add ⅔ cup mango pulp into the whipped cream and mix them evenly with a spatula delicately. Be delicate and mix all the ingredients without deflating the cream. Transfer the mixture to an icing bag. Note: You can directly put the mousse mixture into the jar or glass with a spoon.
8. Now it’s time to make the mousse jar ready to set in the refrigerator.
9. Take a glass or mousse jar and add 1 tablespoon of mango pulp into it.
10. Add the mango mousse mixture into the jar with the help of an icing bag. Label the mouse with a spoon.
11. Again add some mango pulp on the top for garnishing.
12. Now pipe the white condensed milk-cream mixture on the top for decoration and top it with some mango pieces and spring mint leaf.
13. Transfer the jar to the refrigerator for a couple of hours to set. Now the eggless mango mousse is ready to serve now.