Creamy Mango Mousse Recipe

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The Comfort of Creamy Mango Mousse Recipe

There’s something truly soothing about a dessert that’s both simple and elegant — and that’s exactly what this Creamy Mango Mousse Recipe brings to your table. I love how it captures the tropical sunshine of mangoes in a velvety, airy texture that melts on your tongue. Each spoonful feels like a gentle escape to a calm weekend afternoon, no fuss necessary.

You’ll notice the natural sweetness of ripe mangoes shines through, complemented by the luscious creaminess from the whipped double cream. It’s the kind of dessert that invites slow smiles and even slower savoring — perfect after a casual family meal or as a refreshing treat to lift your spirits.

Because it’s so straightforward, this mousse quickly became one of my go-to recipes when I want to impress without the stress. And here’s a secret: the layered presentation not only looks beautiful but also teases your taste buds with bursts of pure mango goodness.

Ingredient Guide

• Mango Pulp (1 ¼ cups / 300 g): The star of the show — choose ripe, sweet mangoes or quality canned pulp. Fresh mango pulp brings the most vibrant flavor but canned works well too.
• Double Cream (1 ¼ cups / 300 ml): Provides richness and that silky smooth mouthfeel. Heavy cream is your go-to for whipping to soft peaks.
• Sugar (¼ cup / 60 g): Adjust to taste depending on your mango’s natural sweetness. I usually start with less and add more if needed.
• For Garnish: Extra mango pulp to add a fresh, fruity punch on the bottom and fresh mango cubes if you want texture contrast.

Prep Before You Begin

Before you dive in, set up your workspace with all your ingredients measured and ready. Make sure your bowl and beaters for whipping the cream are chilled — this makes whipping faster and gives you that perfect soft peak texture without overwork. No oven needed, which means more time to enjoy the process and less cleanup. Plan on about 10 minutes prep and some chill time afterwards.

How to Make Creamy Mango Mousse Recipe

1. Whip the Cream: Pour the double cream and sugar into a chilled mixing bowl. Whisk on medium speed for 4 to 5 minutes until you reach soft peaks. You’ll notice the cream becomes light, fluffy, and thick enough to hold shape but still softly drapes. This fluffy cloud is the delicious base for your mousse.
2. Combine Mango and Cream: Gently fold in the mango pulp or, if using a whisk, mix on medium speed for about 2 minutes. Be cautious not to over-whip here; the texture should remain smooth and creamy, not curdled or stiff. The mango’s golden hue and aromatic essence make the mousse inviting already.

3. Layer the Mousse: Spoon 1 to 2 tablespoons of mango pulp into the bottom of each serving glass to build a fresh mango base. Then gently spoon or pipe the mango mousse on top, creating a pretty layered effect that’s both delicious and Instagram-worthy.
4. Garnish and Chill: Place a few fresh mango cubes on top if you like some texture contrast. Cover each glass with plastic wrap and refrigerate for 30 to 40 minutes, allowing the mousse to set into its lightly crisp yet smooth magic. Chilling also helps the flavors meld into a harmonious balance.

Creative Variations for Creamy Mango Mousse Recipe

• Add a splash of lime juice or zest to the mango pulp for a zesty brightness that cuts through the creaminess.
• Swirl in a bit of passionfruit pulp along with mango for an exotic tropical twist.
• Swap some of the double cream with coconut cream for a subtle island flavor and dairy-free option.
• Top with toasted coconut flakes or chopped pistachios to add crunch and depth.
• Serve layered in tart shells or with a crumbly biscuit base for textural variety.
• Try blending fresh basil or mint leaves into the mango pulp for a fresh herbal note.

Storage, Freezing & Reheating

• Keep covered in the fridge for up to 2 days to enjoy the freshest creamy texture.
• Freezing mousse isn’t ideal as the texture can become grainy; it’s best enjoyed fresh or same-day chilled.
• If fridge-stored, allow the mousse to come to room temperature for 10 minutes before serving to soften slightly.
• Prepare the mousse a few hours ahead and chill — it often tastes even better the next day as the flavors meld.

Creamy Mango Mousse Recipe FAQs

• Can I use frozen mango pulp? Yes! Just thaw it fully and drain any excess water for a beautifully smooth mousse.
• What if I don’t have double cream? Heavy cream or whipping cream work well, but avoid low-fat creams as they may not whip properly.
• How do I know when the cream is whipped enough? Soft peaks should gently hold when you lift the whisk but still have a slightly floppy texture, perfect for folding.
• Can I make this vegan? You can substitute coconut cream for double cream and ensure your mango pulp is free from additives.
• Is it better to use fresh or canned mango pulp? Fresh mango pulp offers the brightest flavor and aroma, but canned pulp is a great convenient alternative when fresh isn’t available.

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