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Creamy Mango Mousse (No Gelatin) Recipe

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4.4 from 24 reviews

This Creamy Mango Mousse is a delightful no-gelatin dessert that combines smooth mango puree with whipped cream and instant vanilla pudding for a light, airy texture. Perfectly sweetened and chilled, it’s an elegant treat that requires minimal effort and no baking, making it ideal for warm days and special occasions.

Ingredients

For the Mousse

  • 1 1/2 cups heavy cream (cold)
  • 1 1/2 cups mango puree (from fresh mangoes)
  • 1/3 cup powdered sugar
  • 3 tbsp vanilla instant pudding mix

Instructions

  1. Make the mango puree: Blend fresh mangoes in a food processor or blender until creamy and smooth. Reserve ½ cup of the mango puree for topping and set it aside.
  2. Whip the cream mixture: In a large mixing bowl, combine cold heavy cream, vanilla instant pudding mix, and powdered sugar. Using an electric hand mixer, beat the mixture until stiff peaks form, ensuring a light and airy texture.
  3. Fold in mango puree: Gently fold the remaining mango puree into the whipped cream mixture using a spatula until fully incorporated without deflating the mousse.
  4. Pipe and chill: Transfer the mousse into a piping bag fitted with a round tip. Pipe the mixture evenly into 5 individual glass cups. Cover each cup tightly with plastic wrap and refrigerate for at least 5 hours to allow the mousse to set properly.
  5. Serve and garnish: Before serving, top each mousse cup with the reserved mango puree and optionally add fresh fruit or a dollop of freshly whipped cream for an extra touch of flavor and decoration.

Notes

  • Using frozen mango chunks can be a convenient alternative if fresh mangoes are unavailable; thaw fully before blending.
  • Ensure the heavy cream is very cold for better whipping results.
  • Chilling time is essential for mousse to firm up, do not skip or reduce the 5-hour refrigeration.
  • For a less sweet version, adjust powdered sugar to taste.
  • This recipe is gelatin-free, making it suitable for vegetarians.