I have to tell you, the first time I made this Mango Mousse with Whipped Cream Recipe, I felt like I was tasting summer in a bowl. The creamy texture, combined with the sweet, fragrant mango, instantly lifted my mood. Every spoonful felt light, fluffy, and completely indulgent. It’s one of those desserts that impresses guests but is surprisingly simple to make at home.

I love how the whipped cream blends perfectly with the mango, giving it a smooth, dreamy finish. You can also enjoy similar comfort recipes like Simple Baked Cheesy Italian Chicken Meatballs when planning a full menu.

Ingredients for Mango Mousse with Whipped Cream

Here’s what you’ll need to make this luscious dessert. I’ve also included little tips that helped me get the best results.

2 ripe mangoes – peeled and chopped, fresh juicy mangoes give natural sweetness and vibrant color.
1/2 cup sugar – adjust according to mango sweetness; I like mine slightly less sweet to balance the whipped cream.
1 cup heavy cream – cold, fresh cream makes whipping easier and gives a stable, fluffy texture.
1/2 cup plain yogurt – full-fat yogurt adds creaminess and a subtle tang.
1 teaspoon lemon juice – balances sweetness and enhances mango flavor.
2 teaspoons gelatin – bloom in cold water first to ensure a smooth, firm mousse.
1/4 cup water – used for dissolving gelatin properly without lumps.
1 teaspoon vanilla extract – adds a hint of warmth and complements the mango flavor beautifully.

Note: Serves 4–6. You might also enjoy creating a cozy dinner alongside a Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese Recipe for a complete meal experience.

Variations

I love experimenting with this recipe, and there are several ways to tweak it:

Dairy-free: Swap heavy cream and yogurt for coconut cream and coconut yogurt. It gives a tropical twist.
Sugar-free: Use a natural sweetener like stevia or erythritol instead of sugar.
Flavor-enhancing: Add a splash of rum or a sprinkle of cardamom for an adult version.
Layered: Try layering with crushed cookies or a graham cracker base for added texture.

Cooking Time

Here’s a quick overview so you can plan ahead:

Prep Time: 15 minutes
Cooking Time: 10 minutes (mostly dissolving gelatin and blending)
Chilling Time: 2–3 hours
Total Time: 2 hours 25 minutes

Equipment You Need

Here’s what I use every time I make this mousse:

Blender or food processor – to puree the mangoes into a smooth pulp.
Mixing bowls – for combining cream, yogurt, and gelatin.
Whisk or electric mixer – to whip the cream to soft peaks.
Saucepan – to gently heat and dissolve the gelatin.
Serving glasses or bowls – for presenting the mousse beautifully.

How to Make Mango Mousse with Whipped Cream

Here’s my step-by-step guide to making this dessert easy and stress-free.

Preparing the Mango Puree

I start by peeling and chopping the mangoes. Then I blend them until smooth. This forms the base of the mousse, so make sure there are no lumps for a creamy texture.

Blooming and Dissolving Gelatin

I sprinkle gelatin over cold water and let it bloom for 5 minutes. Then I heat it gently until completely dissolved, making sure it doesn’t boil or it will lose its setting power.

Whipping the Cream

I whip the cold heavy cream with sugar until soft peaks form. Soft peaks make the mousse airy while still holding structure.

Combining Yogurt and Mango

I mix plain yogurt with the mango puree. Then, I slowly fold in the dissolved gelatin to avoid lumps. This ensures a smooth and creamy consistency.

Folding in Whipped Cream

I gently fold the whipped cream into the mango mixture in batches. This keeps the mousse light and fluffy without deflating it.

Chilling the Mousse

I pour the mixture into serving glasses and refrigerate for 2–3 hours. Chilling helps the mousse set perfectly and allows the flavors to meld.

Additional Tips for Making this Recipe Better

From my experience, a few small tweaks can make this mousse even better:

I always use fully ripe mangoes—they make the mousse naturally sweet and aromatic.
Folding the whipped cream gently is key; I use a spatula and a light hand.
Blooming gelatin properly prevents a grainy texture, which I learned the hard way!
I like adding a tiny pinch of salt to the mango puree—it enhances the sweetness naturally.

How to Serve Mango Mousse with Whipped Cream

Serving this dessert can be as fun as making it. I love these ideas:

Serve in clear glasses to showcase the vibrant yellow color.
Garnish with fresh mango cubes, mint leaves, or a drizzle of passion fruit syrup.
Add a sprinkle of toasted coconut or crushed nuts for a crunchy contrast.
For parties, layer with biscuit crumbs or chocolate shavings for an eye-catching dessert.

Nutritional Information

Here’s an approximate nutritional breakdown per serving for anyone curious:

Calories: 250 kcal – A light but indulgent dessert.
Protein: 3 g – From the cream and yogurt.
Carbohydrates: 32 g – Mainly from natural mango sugars.
Fat: 14 g – Mostly from heavy cream, adding richness.

Make Ahead and Storage

Planning ahead? Here’s what I do:

Storing in fridge: Keep covered in the refrigerator for up to 3 days. It stays creamy and fresh.
Freezing: I haven’t frozen it, as the texture can change, but small portions in airtight containers can last a week.
Reheating: This dessert is best served cold; no reheating is needed. Just let it sit at room temperature for 5–10 minutes before serving.

Why You’ll Love This Recipe

Here’s why I keep making this dessert:

It’s incredibly easy to prepare, even on a busy day.
Versatile: I can adjust sweetness, creaminess, and flavors easily.
Visually stunning: Bright mango color looks amazing in glasses or bowls.
Tropical and refreshing: Perfect for summer or when you want a light dessert.
Customizable: Add toppings, layers, or even flavor infusions to make it your own.

Ash Tyrrell