Mango Mousse
Mango mousse is a tropical themed adaptation on traditional mousse. Sweet pureed mango gently folded into a mixture of eggs whites and whipped cream.
So, this recipe was the first time Kim and I ever tried to make a fruit infused mousse. I was impressed with the results. I love the flavor of mango so it’s no surprise that I enjoyed the dessert.
The texture is very different from a traditional mousse. This version has a grainier mouth feel.
Do you need gelatin for mousse?
No. In fact, if you add gelatin then is technically not a mousse. It would then be consider a gelatin dessert product.
What flavors go into mousse?
Now that is question with a lot of answers. So, for the sake of time, I will say just about anything you want. Use our recipe as the base and substitute cocoa powder, vanilla bean, or anything else in place of the pureed mango.
How long does it take to make mousse?
For a traditional mousse, it takes at least 2-3 hours to create and chill the creamy dessert.
Ingredients
- 16 ounces mango, thawed and drained of excess liquid
- 3 large eggs, divided into yolks and whites
- ½ teaspoon cream of tartar
- ¼ cup + 1 tablespoon granulated sugar
- ½ cup heavy cream
- ½ teaspoon pure vanilla extract
Instructions
- Place the thawed mango chunks in a food processor or high powered blender, and pulse until a smooth puree forms. Add the egg yolks, one at a time, pulsing until they’re well combined. Set the mixture aside.
- In the bowl of a stand mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar, and continue beating until soft peaks form. Pour in ¼ cup of sugar and beat until stiff peaks form (the egg whites should be able to stand upright in peaks). Using a spatula, gently fold the egg whites into mango puree mixture.
- Use the bowl of the stand mixer a second time to mix the remaining 1 tablespoon of sugar, heavy cream, and vanilla. Mix on medium speed until stiff peaks form. Gently fold the whipped cream into the mango mixture.
- Divide the mousse evenly between 6 serving glasses. Cover and chill for at least 2 hours or up to overnight. If desired, make additional whipped cream for serving.
Thank you for such a delicious recipe! And so easy to make
Thank you Maria, Kim and I are glad you enjoyed the mouse!
Hello,
I plan on using peaches in lieu of mangos. How many would you suggest?
Or, how many ounces of puree? Also, you wondered about the ‘grainy’ texture… If you add the sugar one tablespoon at a time (with about 15 seconds between additions) the sugar will dissolve better. You should be able to rub a bit between your fingers. If it feels grainy, the sugar hasn’t dissolved yet. Continue beating.
Hi Karen!
We haven’t tried this particular recipe using peaches. I’d recommend trying 16 ounces of frozen (thawed) peaches that have been well drained that way it will be the same amount as the mangoes. The peaches will likely be softer and contain more liquid, so it’s important to drain them well so they don’t thin out the mousse. Using peaches is a great idea and will likely help omit the grainy texture since they’re less fibrous than mangoes. Hope you enjoy! Have a lovely week!