Mango Mousse with 3 ingredients

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The summer heat is on us; living in Texas, it’s been hot the last few months. So chilled desserts in the fridge are something to look forward to, a way to cool your body temperature. And what if it was easy to make as well? I have just the recipe for that! This Mango Mousse is super easy to put together and chill. It’s a great make-ahead dessert when guests come over—one less thing to worry about.

Growing up in India, mangoes were a popular fruit of the summer season. I remember my mom making Mango milkshakes, Mango ice cream, and MangoMangocustard pudding. If you head to the wholesale markets or Asian grocery stores, you can find mangoes in plenty.

Let’s talk about ingredients:

• Mangoes: I used fresh Ataulfo Mangoes available in the store. You can use any variety of mangoes of your choice. Fresh is the best choice, but you can use canned mangoes if it is during the off-season.
• Whipped Cream: Heavy whipping cream with a bit of sugar to soft creamy stiff peaks. Do not overmix, as it will affect the texture of the cream.
• Gelatin: Gelatin is used as a thickening agent here. It yields a creamy texture while helping the Mousse hold its shape. A vegan alternative to Gelatin powder would be Agar Agar. However, the latter delivers a firmer texture and requires very little quantity to set.

Don’t let the simplicity of these ingredients fool you all! These are the kind of recipes that make you realize how few ingredients can make delicious desserts!

How to prepare the Mousse

Start by dissolving a teaspoon of gelatin in a few tablespoons of water and let it sit aside. Peel one mango and de-seed. Using a blender, puree the mango. A medium size Mango can yield up to two cups of mango puree.

Next, whip up one cup of whipping cream till it reaches stiff peaks. Don’t over-whip the cream, as it can curdle pretty quickly! I did add a tablespoon to two powdered sugar to the whipped cream. As I felt the mango wasn’t sweet enough. This is optional, depending on the sweetness of the mangoes you use.

Gently fold the Mango puree into the whipped cream in two instances. Finally, add the bloomed gelatin mix into the Mousse. You will have a creamy cloud-like texture Mousse ready! Transfer them into mini mason jars or pretty serving bowls and cover them with a cling film. Keep in the fridge and chill for two hours minimum.

Garnish Options

To give it a tropical look, feel, and taste, I garnished my Mousse with freshly chopped mango pieces and some sweetened dried shredded coconut flakes. Fresh Mango pieces truly enhance the Mousse flavor when you take a bite! Another option is to reserve some mango purees and drizzle them in a circular motion on top. Yum!

How to store this Mousse

The Mousse is best eaten the day it is made. However, the Mango Mousse can be made in advance and stored in the refrigerator for up to three days. I wouldn’t recommend keeping it further, as it can lose its taste and texture. Instead, after covering it with a cling film or plastic wrap, ensure it is stored so it holds its freshness as it chills.

This is a very easy-to-make dessert—a definite crowd pleaser with few ingredients. A perfect summer, chilled fruit dessert.

Craving for more fruit desserts? Take a look at these

• Creamy Pineapple Cake
• Cream Cheese and Strawberry Cannolis
• Summer Lychee Cake
• NYT original Plum Torte
• Strawberry & Angel Cake Pudding Trifle