The Story Behind This Mango Mousse Recipe
Why I Created a Mango Mousse Without Gelatin or Eggs
Back in 2015, I was a full-time marketer, a part-time toddler negotiator, and an always-exhausted mom. One warm spring night, I was hunting for something light and sweet that didn’t require the oven. I had some frozen mango in the fridge and whipped cream leftover from a pie. I tossed it all in a blender with lime juice and condensed milk just winging it. And wow, it worked. It was smooth, zesty, and satisfying. That spur-of-the-moment win led to what’s now a favorite on my blog: this simple mango mousse without gelatin or eggs.
I’m Clara Parker, and I share no-bake treats on Clara Makes It Sweet, a cozy kitchen space for busy people who still crave homemade desserts. This mango mousse has become a reader favorite because it’s easy, eggless, and skips the fuss of gelatin. It’s a perfect choice when you want something luscious but don’t want to turn on the oven. If you’re a fan of citrusy twists like in my No-Bake Key Lime Pie, you’re going to love this too.
What Makes This Recipe So Special?
This mousse is ultra-creamy thanks to whipped cream and condensed milk. The mango brings tropical sweetness, and the lime and orange juice brighten everything up. It’s naturally gluten-free and vegetarian, making it a crowd-pleaser for all kinds of gatherings.
Best of all, the recipe is flexible. Whether you’re working with frozen mango chunks, fresh juicy slices, or even a mango purée pouch, this mousse works beautifully. No baking, no gelatin, no eggs just flavor. It’s kind of like what happened when I made the Biscoff Banana Pudding a quick win turned into a favorite I had to share.
Stay tuned next I’ll guide you through the exact ingredients and step-by-step method.
Table of Contents
How to Make Mango Mousse Without Gelatin or Eggs
How to Make Mango Mousse Without Gelatin or Eggs is all about mastering a simple balance of texture and flavor. The secret? Juicy, ripe mangoes blended with a splash of citrus and just enough sweetened condensed milk to create that creamy, spoonable consistency no gelatin or eggs needed.
Start by blending chopped mango with a bit of orange juice, lime juice, and sweetened condensed milk in a high-speed blender. In about a minute, you’ll have a velvety mango base ready to go.
Next, beat your cold heavy cream until soft peaks form it should look light and airy, like clouds. Then, it’s time to fold. Gently scoop in about one-quarter of the mango mixture into the whipped cream. Using a spatula, fold it in with care, moving slowly to maintain the mousse’s airy texture.
Once fully combined, repeat in three more additions, folding gently after each one. This patient process ensures your mango mousse without gelatin or eggs stays light and luscious.
Spoon the finished mousse into four small dessert glasses or jars. Let it chill in the fridge for at least 4 hours or overnight if you prefer a firmer texture.
Right before serving, add a swirl of whipped cream, a few diced mango pieces, and a sprig of mint on top. It’s the tropical, no-bake treat you didn’t know you needed smooth, fruity, and absolutely refreshing.
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Mango Mousse Recipe Without Gelatin or Eggs – Light, Creamy, Irresistible
Mango mousse made without gelatin or eggs.
- Total Time: 4 hours 10 minutes
Ingredients
- 1 cup (8 ounces) chopped mango (fresh or frozen and defrosted is fine)
- 1 TB fresh orange juice
- 1 TB lime juice
- 1/4 cup sweetened condensed milk
- 3/4 cup heavy cream (very cold)
Instructions
- In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
- Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
- Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don’t want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
- Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
- Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.
Notes
mango: You need half a pound (8 ounces) of frozen mango. This can be fresh or frozen mango; if it’s frozen, defrost it at room temperature for about 30 minutes before you use it.
orange juice: Freshly squeezed or regular orange juice that you drink for breakfast is fine here.
sweetened condensed milk: Since we’re not using the entire can of sweetened condensed milk (not the same as evaporated milk, by the way), try to find the squeeze bottles of condensed milk. Any leftover condensed milk is great in coffee or tea.
heavy cream: Full-fat heavy cream (or double cream) is best for making this mango mousse.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Flavors, Variations & Serving Ideas
Creative Twists on Classic Mango Mousse
This mango mousse recipe is a beautiful blank canvas. While it’s perfect as-is, you can customize it to suit your taste or whatever’s in your pantry. Let’s explore a few easy twists that elevate this dessert into something truly special:
- Coconut mango mousse: Swap half of the heavy cream with full-fat coconut cream. The tropical flavor deepens, and it becomes dairy-light and even silkier.
- Spiced mango mousse: Add a pinch of ground cardamom or cinnamon to the mango purée before folding. It adds warmth and turns this into an aromatic delight.
- Layered mousse cups: Alternate mango mousse with crushed graham crackers or biscoff crumbs. Think of it like a no-bake parfait.
- Mixed fruit mousse: Blend in a few strawberries or pineapple chunks with the mango to create a tropical fruit combo with a pop of color.
You can also use leftover mousse to top mini tart shells or spoon it between layers of sponge cake. It’s so versatile just like the tropical cousin to biscoff banana pudding, only fruitier and fluffier.
How to Serve Mango Mousse Beautifully
Presentation counts especially when serving a light dessert. Here’s how to make each mousse look as good as it tastes:
- In glass jars: Use small jars or clear dessert glasses to show off the golden mousse. It’s elegant and portioned perfectly.
- With garnishes: A dollop of whipped cream, a few mango cubes, and fresh mint make each serving feel like something from a café.
- As a plated dessert: Pipe the mousse into quenelles or scoops, and plate with a drizzle of berry coulis or citrus zest.
For a refreshing summer touch, try pairing it with a chilled strawberry margarita or a spoonful of mango chia pudding on the side.
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Frequently Asked Questions About Mango Mousse
How to make mango mousse?
Mango mousse is made by blending ripe mangoes with citrus juice and condensed milk, then folding that purée gently into whipped cream. The mixture is chilled for a few hours to set into a smooth, airy dessert. This version skips gelatin and eggs, using only a handful of ingredients for a naturally creamy texture.
How to prepare mango mousse without gelatin?
To make mango mousse without gelatin, rely on whipped heavy cream for structure. Blend mango, orange juice, lime juice, and sweetened condensed milk into a purée. Gently fold the purée into the whipped cream in batches, then chill until it sets. The result is light and mousse-like—no gelatin needed.
How to make a mango mousse cake?
To turn mango mousse into a cake, press a crust of crushed graham crackers and melted butter into a springform pan. Pour the mousse over the chilled crust, smooth the top, and refrigerate overnight. Slice and serve like cheesecake, topped with mango slices or whipped cream for a showstopper no-bake dessert.
