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.
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.
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.
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.
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.
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 🙂
Do you need gelatin for mousse?
What flavors go into mousse?
How long does it take to make mousse?
How many calories are in mousse?
Other dessert recipes you may love:
Don’t forget to check out our Mango Mouse Recipe web story!
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- 16 Ounces mango 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 pure vanilla extract
- 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.
Thursday 27th of January 2022
Thank you for such a delicious recipe! And so easy to make
Friday 28th of January 2022
Thank you Maria, Kim and I are glad you enjoyed the mouse!
Monday 9th of August 2021
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.
Monday 9th of August 2021
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!