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Mango Mousse

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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. If that’s not the correct texture, then perhaps one of our readers can provide us with some insight.

In the meantime, let’s get started because this one takes a while to prepare. It is homemade after all.

The finished dessert topped with whipped topping.

How to make mango mousse?

First, using a food processor or heavy duty blender, puree the mango chunks until they’re smooth. It’s similar to creating a mango puree.

After that, add the yolks, one at a time. Be sure to pulse the mixture after every yolk to combine the ingredients.

Once that’s done, set the mixture aside and start working on the egg whites.

The pureed mango in a food processor.

Next, using a large bowl and hand mixer or a stand mixer, whip the egg whites on medium speed until they’re light and foamy.

Sprinkle in the cream of tartar and continue whipping the egg whites until soft peaks form.

At this point, it’s time to add in 1/4-cup of granulated sugar. Again, continue beating the mixture. This time, until stiff peaks form.

Heavy cream whipped in a mixing bowl.

Now, use a rubber spatula to gently fold the egg white mixture into the mango puree.

Only fold the mixture long enough to combine the ingredients. Set everything aside.

Then, using your stand or hand mixer, combine the heavy cream, 1-tablespoon of granulated sugar, and the vanilla extract.

The mango and egg white mixture in a bowl.

Mix everything on medium speed for about 4-5 minutes to create a Chantilly cream (soft whipped cream).

Afterward, using your rubber spatula, gently fold the Chantilly cream into the mango and egg white mixture.

Be mindful to only fold the ingredients until everything is well-combined. You don’t want to over work the mango mousse.

Whipped cream added to the egg mixture.

Last, evenly divide the dessert into 6 glasses or bowls and place them into your fridge to chill for at least 2-hours before serving.

That’s it, your mango mousse recipe is done! Kim and I hope you enjoy the treat and wish you all the best 🙂

The dessert served in glasses with whipped cream.

Do you need gelatin for mousse?

No. In fact, if you add gelatin to a, “mousse,” 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.

How many calories are in mousse?

It depends on the ingredients used. However, most mousses are between 150-300 calories per serving.

Other dessert recipes you may love:

Don’t forget to check out our Mango Mouse Recipe web story!

The finished dessert topped with whipped topping.

Mango Mousse

Yield: 24 Ounces
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

Mango mousse is a tropical themed adaptation on traditional mousse. Sweet pureed mango gently folded into a mixture of eggs whites and whipped cream.


  • 16 Ounces Frozen Mango Chunks, thawed and drained of excess liquid
  • 3 Large Eggs, divided into yolks and whites
  • ½ Teaspoon Cream of Tartar
  • ¼ Cup Plus 1 Tablespoon Granulated Sugar
  • ½ Cup Heavy Cream
  • ½ Teaspoon Vanilla Extract


  1. 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.
  2. 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.
  3. 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.
  4. 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.


**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.** The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 6-ounces of the mango mousse. Actual calories will vary. Leftovers can be stored in your fridge for up to 3-days.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 146mgSodium: 43mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 5g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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