Mango mousse is a delicious cold mango dessert that you’ll want to make all summer long! Easy to make, super refreshing, packed with mango flavor. And it’s made without eggs or gelatine too.
(Are you a fan of easy-to-make mousse desserts? Try fresh strawberry cheesecake mousse and Bailey’s chocolate mousse pie. Perfect for all your summer get-togethers!)
Mango mousse is one of the easiest desserts you’ll make this summer.
It’s like creamy mango ice cream but with cream cheese, which provides a great balance to all that sweetness. It’s so good!
Let’s get to it.
Why you’ll love this mango mousse recipe
We go on mango overload when they’re in season and this is one of my favorite summer desserts to make.
- Only 4 ingredients. And they’re all easy to find!
- Easy to make. No cooking, no double-boilers… just a bowl and your mixer.
- No eggs and no gelatine. And because we don’t need to cook this, we don’t add eggs. And we thicken it without gelatine either.
- Feeds a crowd. It can feed up to 12 people, perfect for sharing with family and friends. Call it mousse de mango if you’re being fancy lol.
- Perfect for summer! And because it’s so refreshing, you’ll want to make it all season long. Craving something tropical in the winter? You can use frozen mangoes.
(Looking for another refreshing summer treat? Try mango key lime pie!)
How to make
This is one of the easiest desserts you’ll ever make.
Ingredients
You’ll only need four ingredients:
- Cream cheese — for best results, use full-fat cream cheese. And you need those available in blocks not in tubs.
- Mango puree — I usually use ready-made mango puree. I make sure it’s pure mango with no additional sweeteners. When using fresh mangoes, you can use your blender or food processor to puree them and strain for the smoothest mixture. You’ll need 1 and ¼ cup of puree.
- Heavy cream — heavy cream has milk fat content of at least 36%. You can substitute with whipping cream (35%) if heavy cream is not available.
- Sugar — you can totally control the amount of sugar you add to this recipe, depending on how sweet your mangoes are.
(Got lots of mangoes? Make some mango salsa or mango curd!)
Tools
I like using my stand mixer when making this mango cream dessert but you can also use a handheld electric mixer.
I place the mousse in a baking dish that people can just scoop out from but you can also make mango mousse cups and place the mousse in individual containers.
Step-by-step photos
In a bowl using a handheld electric mixer or in a stand mixer fitted with the paddle attachment, beat cream cheese and sugar…
… until incorporated.
Stir in mango puree until combined.
Taste and add sugar, if necessary.
In a separate bowl, whip heavy cream…
… until you reach stiff peaks.
Fold the whipped cream into your mango mixture…
… until evenly blended.
Transfer the mango mousse to your preferred container and chill 6-8 hours, preferably overnight.
Serve cold with fresh mangoes and your favorite toppings.
Expert tips
Easy, right? Here are a few tips for perfect mango mousse every time.
- Use sweet, ripe mangoes. It goes without saying that your mousse will taste like the mangoes you use. So it’s important to use the kind of mango you like eating on its own and to choose ripe ones.
- Taste. Depending on the mangoes you use, you may or may not need to add sugar to your mango mixture. Taste and adjust to the perfect sweetness you like.
- Chill your cream before using. For best results, chill your cream, whisk and bowl before whipping your cream.
- Fold gently. You want to fold the whipped cream into your mango mixture as gently as possible so you don’t deflate it unnecessarily.
- Top with your favorite things. I enjoy mango mousse on its own but also love topping my bowl with fresh mangoes, maple pecan granola, berries and even white chocolate! You can make a mango parfait too. Sky’s the limit.
Recipe FAQs
I love Filipino carabao mangoes when I can get them and here in Canada, we prefer Ataulfo mangoes.
But the answer really is whatever is available to you and what you enjoy eating on its own.
Different varieties have different flavor profiles but mangoes are mangoes and they are delicious!
The most important thing is to use ripe mangoes.
The way best way to tell if a mango is sweet and ripe is by smelling it.
It doesn’t matter if it’s a perfectly bright yellow color; if you pick it up and a quick sniff doesn’t give you that lovely mango smell, it’s not ready.
When shopping for mangoes I also tend to stay away from the wrinkly and dry-looking ones. From my experience though, minimal bruising is ok.
Absolutely. This way, you can enjoy this dessert any time of the year.
Simply thaw and puree.
I don’t recommend using mango pulp since you want your mousse to be smooth and pulp-free.
If that’s the only kind you can get though, strain the pulp out so you only get mango juice.
Yes, you can make this up to 2 days ahead of when you’re planning to serve it. Keep it chilled.
Leftovers should also be kept in the fridge and should keep for 3-5 days.
More summer-perfect desserts
Here are more desserts you can serve at your next BBQ and summer get-together:
We love mango mousse, not just in the summer but all year round. Hope you like it, too!
Happy baking!
Did you make this easy mango mousse recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Mango Mousse
Equipment
Ingredients
- 1 8-oz block cream cheese softened
- ¼ cup granulated sugar
- 1¼ cup mango puree
- 1 cup heavy cream chilled, can sub with whipping cream
Instructions
- In a bowl using a handheld electric mixer or in a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until incorporated.1 8-oz block cream cheese, ¼ cup granulated sugar
- Stir in mango puree until smooth and incorporated. Taste and add sugar, if necessary.1¼ cup mango puree
- In a separate bowl, whip heavy cream until you reach stiff peaks.1 cup heavy cream
- Fold the whipped cream into your mango mixture until evenly blended.
- Transfer the mango mousse to your preferred container and chill 6-8 hours, preferably overnight.
- Serve cold with fresh mangoes and your favorite toppings.
Video
Notes
- The estimated nutrition information is based on 12 servings.
- I usually use bottled mango puree. If using fresh mangoes, you’ll need enough to end up with 1 and ¼ cup of puree.
- You can also use frozen mangoes if fresh mangoes are not in season.
- I rarely have to sweeten my mousse because my mangoes are already sweet; taste and sweeten to taste.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Marisa Franca
This is a fantastic idea, especially for buy moms and dads. When you need a dessert you freeze the milk and mango and they whip it up. Can’t be easier than that. I imagine it would work well with other fruit as well. I’ll have to pin this for sure.
Eloise
that sounds like a wonderful dessert for the family! It’ll be nice to switch up the dessert time with something new, so thank you for the recipe ; )
Veena Azmanov
I love simple, quick and easy like this – just two ingredients. We are huge fans of mango as a family. My kids would love this so much. Can’t wait to try this.
Angela Cardamone
I love this idea! It looks so fresh & delicious, my kids will LOVE this!!
Becca Wilson
I love mango anything and have never thought to make it in a mousse. This looks like it would be fabulous!
Michelle
I will eat mangoes in any way, shape, or form. This sounds so good and I love how simple it is!