Mango Mousse (3 Ingredients, no gelatin and no egg recipe)

Creamy and delicious mango mousse that is so simple and easy to make. It is such a yummy summer dessert that is perfect with a little whipped cream and tajin seasoning.

I have a love for mousse. If you have not noticed I absolutely adore making simple and small serve mousse recipes. So when mango dxb sent me a box of their sindri mangoes it only seemed fitting for me to make mango mousse recipe that is not only easy to make and very delicious but also eggless. This is the perfect make ahead recipe that you can whip up the night before and serve the next day in any way you like.

This is a single serve mango mousse recipe which means it serves 2 people or 1 person depending on how much you consider a serving portion (no judgement here). There are a few important point to keep in mind when making mousse at home and specifically a fruit mousse as it can get watery or diluted as well with the addition moisture in the fruit itself. Having said this it is not difficult and very much a beginner skilled recipe.

Before we get into the recipe I must admit, this is by no means an authentic mousse recipe. It is a quick fix, kitchen hack recipe that works like a charm when you are looking for a delicious dessert. I have even served this mousse after 2 hours of setting so if you are in a pinch for time then you could absolutely serve it in a couple of hours. However in summer months I reckon you will need more cooling time as this recipe is best served chilled and firms up/sets once it cools down.

What is mousse made of?

A mousse is a cold dessert that is normally made with a stabilizing/setting ingredient such as egg or whipped cream. Depending on the recipe you are using, the method will vary. However all mousse recipes will tell you that it needs to set in the fridge before serving. If done right, it is light, airy and very delicious.

What makes a mousse a mousse?

The light, airy and creamy texture is what makes a mousse a mousse. It is most often the not served sweet but you can serve it savory s well. It could be topped with whipped cream or a drizzle of some sauce.

What makes a good mousse?

A good mousse MUST have a light and creamy texture. It must be airy and packed with good flavor. In this case mango flavor. We are not looking for a mango smoothie like texture a thick and feather light mango mousse.

What is the thickening agent for mousse?

Traditionally mousse is thickened with gelatin. This could be powdered or gelatin leaves. However there are recipes that use eggs for thickening and aerating the mousse. Most vegan and eggless recipes use cornstarch in their mousse to give them stability similar to that of a pudding or really theca custard. There are some mousse recipes that use melted chocolate as a setting agent as well.

What are the components in a mousse?

A mousse is traditionally made of four components: the base, the aerator, the sweetener and the thickener. This recipe is not a traditional mousse so this rule does not apply here but most recipes would call for all the above components.

What is mango mousse? What is mango mousse made of?

Mango mousse is a cold dessert recipe that is creamy, smooth and delicious. It has the texture of a light mango pudding that is airy and cloud like. There are many types of mango mousse recipes, you can find baked and set mango mousses. Either way they are fruity, fresh and the perfect summer dessert recipe.

What are single serve recipes?

Single serve recipes are those which serve a single portion. Most often than not, a single portion is 2 servings cause why not? They use small quantities of the ingredients and take little time to mix and prepare making them easier and more approachable.

What ingredients do you need to make Mango Mousse (3 Ingredients eggless recipe)?

Mango mousse ingredients are mango puree/pulp, whipping cream, lemon juice. The recipe is very simple because of its ingredients being so accessible and pantry friendly. I would suggest using fresh mangos which are peeled and blended until smooth. The cream HAS to be whipping cream/heavy cream/double cream. The lemon actually helps set the mousse as well as adds a freshness to the mousse. Now, if you like your mousse sweeter you can add 1-2table powdered sugar or condensed milk while blending the mango, the mangos I had we very sweet and did not need it. A little pinch of salt goes a long way. I have served the mousse with with Tajin, rosemary olive oil and sea salt flakes which is perfect with fresh mango, pineapple, watermelon etc. hence it only seemed fitting to add it on top of my mousse. But it is optional.

What equipment do you need to make Mango Mousse (3 Ingredients eggless recipe)?

We need a blender to puree the mangoes, a mixing bowl and electric beater to whip the whipping cream. A rubber spatula to fold it all together. I like serving the mouse in a shallow plate because it sets faster but you can serve it in glasses as well.

How to make Mango Mousse (3 Ingredients eggless recipe)?

Peel and clean the mango, transfer it to a blender, add the lemon juice and puree until smooth. In a mixing bowl beat the whipping cream with an electric beater until you have stiff peaks. Fold the mango puree into the whipped cream slowly and gently until combined. Pour into your glasses/dish and place in the fridge for a minimum of 2 hours (I like to do this at night so it can set overnight in the fridge).

Serving this Mango Mousse (3 Ingredients eggless recipe)?

Now you can enjoy it as it is or serve it with more whipped cream, olive oil, sea salt flakes and Tajin. Alternatively you could also sprinkle over a little bottle masala, sweet paprika, more mango, a drizzle of honey, crushed nuts, cardamom powder, biscuits etc. basically you can serve it any way you like.

Storing this Mango Mousse (3 Ingredients eggless recipe)?

I doubt you will have any leftovers but if you do then it will last in the fridge for up to 3 days. The longer you keep it the more it will deflate and loose its texture as the stability of the whipped cream will reduce.

What are the common mistakes and solutions when making mousse?

Over mixing – Do not over whip your cream, This will make the mouse grainy and spilt the mixture.
Stiff peaks – The cream must be STIFF PEAKS which is when you lift the beater from the bowl the cream should form a peak and hold its shape.
Not chilling the mousse – Allow the mousse to chill in the fridge for at least 25 minutes before serving.

Looking for more mousse recipes?

Now that we have covered how to make this Mango Mousse, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more healthy recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.