This Simple Mango Mousse Recipe is Super Easy
Mango Mousse has so much fresh mango flavor in this dessert. It whips up in no time and will delight your guests with its mango packed flavor.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation this recipe, but all opinions are mine. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.
Melissa’s Produce sent me 5 large mangos. I was in mango heaven and resisted the urge to eat them all the first week. Because I really did want to make something amazing with them. But I just wasn’t quite sure what to make.
Initially I thought about mango butter. I mean, I love apple butter. It’s delicious on toast and biscuits. Why not mango butter? It would taste even more delicious on toast and biscuits. So then I went down the rabbit hole of making mango puree or mango pulp. I can’t remember which. Not that they’re that dissimilar.
And, as I sit here writing this, I cannot for the life of me remember how I got onto making mango mousse. Maybe I stumbled on it. Maybe I thought about making a creamy mango dessert like an ice cream or a sorbet to full some mini pavlova nests. I honestly cannot remember. But what I do know is that I’m glad I did land on this mango mousse. Because it’s perfect for mango lovers like me.
How do you peel and seed a mango?
Until recently, I would cut down around the seed removing as much flash as I could. Yes, that meant I turned the seed horizontal to me to get that extra little strip thar’s on the edges of the seed. I honestly do not want to waste any mango flesh ever. EVER! It’s like edible gold to me. Then I’d do my best to lay the skin flat on the cutting board and slice the flesh away from the peel like I was fileting a fish.
But then I stumbled on either a post or a video that shows an easy way to peel mangoes using a glass. That’s right. A regular drinking glass. I can see you trying to picture it in your head. Let me explain. I still slice the flesh away from the seed. However, I then press the widest end of the mango against the glass with the peel side in the palm of my hand.
I then press the peel onto the edge of the glass. Pressing down, I slide the flesh away from the peel using the edge of the glass. There is less flesh waste using this method. Before, I would always leave bits of flesh on the peel because I couldn’t get the knife close enough to suit.
This way, there’s no knife and 99% of the flesh is pulled away from the peel using the glass. And, as an added bonus, it captures extra juice that would be lost on the cutting board. It’s a win win for me! It takes just a few minutes to peel the mango, too.
This little hack has changed my life. It means I can eat more mango any time I want without the hassle of peeling it with a knife. There’s less waste of the golden mango flesh, and they’re ready to eat in just minutes. I’ve tried it with both the common mangos we have in the store: Ambika and I think it’s the Dasheri. The latter are newer to our grocery store but I prefer their flavor over the Ambika because they are usually not as ripe in the grocery store here.
However, the ones from Melissa’s Produce were perfectly ripe upon arrival. It really took all my strength not to just slice them all open and eat them right away. I’m not even kidding. I love mangoes that much. Especially ripe ones that smelled amazing right out of the box.
How do you make Mango Mousse?
This does not involve any unflavored gelatin. It’s mangos, whipping cream, lemon juice, and sugar. There are two types of sugar in this recipe: granulated and powered. The granulated goes into the mango puree. I didn’t need a lot for mine because my mangoes were super sweet and ripe. If yours aren’t as sweet, feel free to add more sugar. The lemon juice adds a little acidity to brighten the flavors and keeps the mango a bright color, too.
I cooked my chopped mangoes for about 10 and then pureed them with my emulsion blender. Then I cooked it for another 5 to 10 minutes. I wanted it to be nice and thick. The thicker it is, the less likely it will be to flatten the whipped cream and make your mousse runny. There’s nothing delicious about a runny mousse. I let it cool to room temperature and then popped it into the fridge to cool completely.
I made whipped cream with powdered sugar. It added a little sweetness and stability to the whipped cream. When stiff peaks formed, I folded in a little of the mango pulp. Then I tasted it and added a little more. Tasted it and added more. Eventually, I wound up adding all the mango pulp I made which was about 2 cups.
This made 4 deliciously creamy mango mousse servings for dessert. And, as if that wasn’t enough, I took these Bordeaux cookies someone told me about and crushed them on top of the mousse before refrigerating them. This would eventually make for a delicious cookie crust on the bottom of this delicious mango mousse.
What does Mango Mousse taste like?
Okay. I’m going to admit that I did not run my pulp through a strainer. And I probably should have because I didn’t run it through the blender. You can see flecks of larger pieces of mango in there. But I don’t care. It’s all about the flavor to me.
And this flavor is spot on! I cannot even describe how much mango flavor there is in this mango mousse. It really does depend on the ripeness of the mango as to how much flavor there is. And that’s not really something you can easily tell by testing the ripeness at the store. It has to slightly soft to the touch but the flavor inside isn’t something you can judge on the outside. That’s why I usually go for the golden ones because they have more mango flavor.
If your mangoes are perfectly ripe then Mango Mousse will be a new favorite dessert. It’s simple and has ingredients that most have already. When I make this again, I will look for those golden globes of yum I spoke about earlier. For me, they have better mango flavor than the others. At least in my store they do.
Just think of all the possibilities with other delicious fruits! I might have to try this with the dragon fruit I have in the fridge. Still not really sure what to do with those besides eat them straight up raw. If they have good flavor, I might try a simple syrup for some drinks. But we’ll see.

Mango Mousse
Mango Mousse has so much fresh mango flavor in this dessert. It whips up in no time and will delight your guests with its mango packed flavor.
Ingredients
- 4 to 5 cups diced mango (3 to 4 average size Ambika mangos)
- 1/4 cup granulated sugar
- 2 teaspoons Meyer lemon juice
- 1 cup whipping cream
- 1/4 cup powdered sugar
- 12 crushed Bordeaux Caramelized Crisp cookies
Instructions
- Combine the diced mango with the sugar and lemon juice in a saucepan over medium heat. Stir to combine and bring to a simmer. Cook, stirring frequently, 10 to 15 minutes or until the mano is soft and is easily mashed with a fork.
- Pour the mango mixture into a blend and process until smooth. Cool to room temperature and then refrigerate for 2 hours.
- Combine the whipping cream and powdered sugar in a glass or metal mixing bowl. Beat with a whisk until stiff peaks form. Fold the mango pulp into the whipping cream.
- Line 4 custard cups with plastic wrap. Divide the mousse evenly between the 4 custard cups. Top with the crushed cookies. Cover with plastic wrap and refrigerate 2 to 3 hours before serving.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 879Total Fat 29gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 11gCholesterol 67mgSodium 121mgCarbohydrates 161gFiber 14gSugar 143gProtein 9g
WOW! 800 calories?
Wednesday #SpringSweetsWeek Recipes
- Blood Orange Dutch Baby by That Recipe
- Blood Orange Mimosa by Art of Natural Living
- Carrot Cake Biscotti by The Spiffy Cookie
- Carrot Pie by Cindy’s Recipes and Writings
- Chocolate Orange Pots de Creme by A Day in the Life on the Farm
- Easy Fluffy Carrot Muffins by Jen Around the World
- Eggless Orange Icecream by Magical Ingredients
- Ginger Pear Cake by Karen’s Kitchen Stories
- Lavender Chocolate Chip Cookies by Cookaholic Wife
- Lemon Ginger Cookies by Hezzi-D’s Books and Cooks
- Mango Fruit Custard by Palatable Pastime
- Mango Mousse by A Kitchen Hoor’s Adventures
- Sticky Spiced Orange Biscuits by Shockingly Delicious
- Super Moist Mango Coconut Cake by Blogghetti
- Triple Citrus Ginger Scones by Jolene’s Recipe Journal
We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.
My husband loves everything mango. This would make the perfect dessert for him.
Yes! If he loves them as much as I do, he will love this. And you will love how simple it is.
I love mangoes and this mousse is a must try for me. Thanks for the recipe.
You’re welcome!
This is one yummy recipe and I love the flecks of mango!
Thank you! It’s so mango-rific!
This looks so creamy and delicious. And would be perfect after overeating at a spring brunch!
YES! It’s so light and slightly sweet. The perfect ending to a packed brunch.
I love mangoes, so this Mango Mousse recipe is a dream come true! The best part is that it’s super easy to make, and the fresh mango flavor is unbeatable. Thanks for sharing, A Kitchen Hoor’s Adventures! #mangolover #yum
Thank you! It was very delicious. I hope you try it.
I have some ripe mango ready to do! I love how easy this is!
Yes! Super easy. Which makes it perfect for brunch.
It’s like mangos have their own natural gelatin! Beautiful dessert.
Yes! I was surprised at how thick the puree was after I cooked it. It is like it has natural pectin.
Looks so smooth and creamy! I need to look for those cookies!
They were so delicious. But you could use any cookie for the base.
Love that you chose the caramelized crisp cookies for the base of this srumptious sounding mousse.
It was a nice contrast to the smooth and creamy mousse.
Such a light and tasty mousse! I love the idea of a cookie crumb base too!
Thank you! They’re a nice contrast to the sweet mousse.
This sounds like a light and lovely mango dessert.
Thank you! It truly is super light and delicious.