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A light and creamy no-bake mango mousse made from fresh pureed mangoes, gelatin, and whipped heavy cream, topped with chantilly cream and fresh mango slices. It is egg-free, easy to prepare, and perfect for a refreshing dessert.

Ingredients

Scale
  • 450 g fresh mango puree (puree fresh mangoes, or thaw and cook frozen mango puree to reduce excess water before measuring)
  • 60 g powdered sugar (sifted, adjust sweetness to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • 6 g gelatin powder
  • 2 tablespoons cold water (for blooming gelatin)
  • 345 g heavy cream (36% fat, very cold)
  • Fresh mango slices (for decoration)
  • Chantilly cream (for topping)
  • Fresh herbs e.g., mint (for decoration)

Instructions

  1. Wash and peel mangoes, then puree in a blender and measure 450 g of mango puree. If using frozen mangoes, thaw and simmer puree over medium heat for about 10 minutes to reduce water, then cool and measure.
  2. Stir freshly squeezed lemon juice and sifted powdered sugar into the mango puree. Taste and adjust sweetness as needed.
  3. Bloom gelatin by sprinkling gelatin powder over 2 tablespoons cold water. Let sit about 3 minutes until gelatin becomes thick and jelly-like.
  4. Gently warm the bloomed gelatin until melted (do not boil). Let it cool slightly before stirring into the mango puree, ensuring the puree is at room temperature.
  5. Whip the very cold heavy cream with an electric mixer until early stiff peaks form (soft-firm peaks). Be careful not to overwhip.
  6. Gently fold the whipped cream into the mango mixture with a rubber spatula until well combined and airy.
  7. Spoon or pipe the mousse into 4 serving cups evenly and refrigerate for at least 6 hours to set.
  8. While the mousse chills, whip chantilly cream following your preferred recipe.
  9. Once set, top each mousse with a swirl of chantilly cream, fresh mango slices, and fresh herbs such as mint.
  10. Keep mousse refrigerated and consume within two days. Do not freeze as texture will be compromised.

Notes

Do not skip the lemon juice as it brightens flavor and helps stabilize the mousse., Adjust sugar according to sweetness of mangoes; ripe mangoes may require less or no added sugar., For best texture, use heavy cream with at least 36% fat and very cold for whipping., Avoid overwhipping cream to prevent curdling or turning into butter., Allow full 6 hours setting time in fridge for ideal mousse texture., If using frozen mango puree, reduce by simmering to remove excess water before using., Use a digital scale for precise ingredient measurements., Mango mousse cups can be decorated with various toppings like different berries, chopped nuts, or chocolate drizzle for variation.

Nutrition

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