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A delightfully sweet, creamy, and tangy mango mousse made with fresh or frozen mango, orange and lime juice, sweetened condensed milk, and heavy cream. It requires no gelatin or eggs and can be prepared quickly using a blender and whipped cream.

Ingredients

Scale
  • 8 ounces (½ pound) mango, fresh or frozen (if frozen, thaw at room temperature for about 30 minutes before blending and drain any excess liquid)
  • Orange juice (freshly squeezed or store-bought), amount adjustable to taste
  • Lime juice, amount adjustable to taste
  • Sweetened condensed milk, approximately part of a 14-ounce can (adjust for sweetness)
  • Heavy cream, full-fat heavy cream or double cream, chilled for whipping

Instructions

  1. Weigh about 8 ounces (½ pound) of mango (fresh or frozen). Thaw frozen mango at room temperature for about 30 minutes until soft and drain excess liquid.
  2. Gather orange juice, lime juice, sweetened condensed milk, heavy cream, a clean blender, and a mixing bowl for whipping.
  3. Chill the mixing bowl and beaters in the fridge or freezer for 10–15 minutes.
  4. Place the mango, orange juice, lime juice, and sweetened condensed milk in the blender and blend on high until perfectly smooth and silky.
  5. Taste the mango puree and adjust sweetness or acidity as needed by adding more sweetened condensed milk or orange juice.
  6. Whip the heavy cream in the chilled bowl with an electric mixer until medium peaks form.
  7. Slowly fold the mango puree into the whipped cream using a spatula with a gentle folding motion until the mixture is uniform with no mango streaks.
  8. Divide the mousse into 2 large or 4 small cups or jars.
  9. Refrigerate the mousse for at least 4 hours or overnight to let it set properly before serving.

Notes

Use a blender, food processor, or stick blender to achieve a very smooth mango puree for best texture., Chill tools before whipping cream to speed up and improve whipping to medium peaks., Adjust sweetness and tang according to your preference by adding more condensed milk or citrus juice., Avoid freezing the finished mousse as whipped cream structure deteriorates when thawed. Freeze mango puree separately if needed., For dairy-free version, substitute heavy cream with chilled coconut cream and sweetened condensed milk with sweetened condensed coconut milk., Let the mousse sit out at room temperature for 5–10 minutes before serving to enhance flavors., For added texture or flavor variety, consider folding in diced mango, toasted coconut, crushed graham crackers, chopped pistachios, or adding a splash of liqueur for adults.

Nutrition

Find it online: https://gingerbaking.com/5-ingredient-mango-mousse-cups/