Eggless Mango Mousse
Updated: Sep 19
Fluffy, light and creamy, this easy Mango Mousse recipe needs just 3 ingredients! With luscious, smooth and airy texture, this eggless mousse is a perfect dessert during mango season.
This quick Mango Mousse recipe is ideal to make for parties as its ready in an instant, tastes yum and can be made well in advance.
Not just is this Mango Mousse recipe eggless, it also doesn’t use any gelatin or agar agar, making it a perfect dessert for vegetarians.
Check out a quick video below to see how to make Eggless Mousse that’s loaded with goodness of Mangoes.
Quick, easy to follow video with step-by-step instructions of how to make Mango Mousse:
Only 3 Ingredients
This refreshing Mango dessert only uses 3 ingredients; puréed Mango pulp, sweetened condensed milk and whipping cream, that’s it!!
You can use Kesar or Alphonso Mango for this recipe. You can always puree fresh ripe mango pieces, but canned mango purée works just as well. And the best part of using canned mango purée is that you can enjoy this delicious dessert all year round. You don’t need to wait the whole year for Mango season to arrive to have this scrumptious dessert.
You can also use frozen and defrosted Mango pieces to make Mango purée when Mango is not in season.
But remember to always use sweet Mangoes to make the purée, sour or tangy Mangoes might spoil the taste of this dessert.
Also, the colour of mousse will depend on the colour of the Mango used. Bright coloured Mango puree will yield a beautiful golden yellow coloured mousse.
Whipping Cream the Right Way
When whipping the cream you need to be careful about a few things.
Remember to always use COLD whipping cream or else it won’t get whipped properly, especially if you’re living in a hot place.
Do not whip on high speed, start on low speed and gradually increase the speed to medium setting.
Keep a close eye on cream when it increases in volume and starts becoming thick. Stop whipping as soon as it reaches MEDIUM PEAK stage when the peak holds its shape but its tip curls over itself when you lift the whisk. DO NOT overwhip or it might turn into butter.
You can also whip the cream using a normal whisk if you don’t own an electric one, but it will take much longer, and you will have to put in more effort.
The only thing left to do after this is to add other two ingredients and whisk once again on LOW setting till ingredients are combined.
Finally, you just need to scoop it in bowls you want to serve it in and let it set in the refrigerator for at least 2-3 hours. That’s it!
This Mango dessert doesn’t require any cooking at all and is so simple and quick to make. As this easy dessert doesn’t have any eggs, agar agar or gelatin, it’s great for vegetarians too.
Perfect for any occasion, this Mango Mousse is an ideal way to end a delicious meal. Or it can just be enjoyed whenever you fancy a sweet treat.
As this dessert is so versatile, you can present it the way you like for special occasions. You can either scoop it in a bowl or add it in a fancy glass; pour some pureed mango on top and sprinkle some powdered sugar or garnish with some fresh mango pieces or pipe some whipped cream flowers or waves with star nozzle, the choice is all yours! But no matter how you serve it, I am sure this Eggless Mango Mousse is going to be a hit with your guests.
Tasty, quick, and easy, this Mango Mousse is a great dessert for any season. Try making it and ENJOY!
If you are a fan of desserts and equally like fresh fruits and fancy a twist in your regular cookies, try these delicious Strawberry Cheesecake Cookies by Truffle Nation. These yummy center-filled cookies combine flavours of fresh strawberries with creamy cheesecake. They are crisp on the outside yet soft and gooey on the inside.
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Step-by-step instructions with photos for Easy Mango Mousse:
• Add cold whipping cream in a large bowl. Whipping cream has to be COLD or else it won’t get whipped properly.
• Whip till it increases in volume and becomes thick.
• Start with low speed and gradually increase to medium – DO NOT whip on high speed. If you don’t have electric whisk, you can use normal whisk but it will take longer.
• Stop whipping as soon as cream reaches medium peak stage. Medium peak is when peak holds its shape well but its tip curls over on itself when whisk is lifted. Be careful – don’t over whip or it will turn into butter.
• To this add sweetened condensed milk and puréed mango pulp.
• Mix on low setting once again until its well combined.
• Divide equally into 6 dessert bowls.
• Add some puréed mango pulp on the top and gently spread it around.
• Keep the bowls in the refrigerator for at least 2-3 hours.
• Mango Mousse will set after 2-3 hours of chilling in refrigerator.
• Luscious, smooth and creamy Mango Mousse is ready to serve. Enjoy!
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