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.

Mango Mousse Recipe – 1 Stunning Eggless, No-Gelatin Dessert My bakeRecipes

Ingredients

Scale

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)

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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.

Author: clara
Prep Time: 5 minutes
Cook Time: 5 minutes