Go Back
Mango Mousse with Whipped Cream Recipe
Ash Tyrrell

Mango Mousse with Whipped Cream Recipe

I have to tell you, the first time I made this Mango Mousse with Whipped Cream, I felt like I was tasting summer in a bowl. The creamy texture, combined with the sweet, fragrant mango, instantly lifted my mood.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. I whip the cold heavy cream with sugar until soft peaks form. Soft peaks make the mousse airy while still holding structure.
  4. 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.
  5. I gently fold the whipped cream into the mango mixture in batches. This keeps the mousse light and fluffy without deflating it.
  6. 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.

Notes

  • 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.