Quick answer: stir 1 envelope of bloomed, melted gelatin into 1½ cups of mango purée sweetened with 2-3 tablespoons of sugar, then fold in 1 cup of heavy cream whipped to soft peaks. Chill for 3-4 hours.
Ingredients (6 servings)
- 1½ cups (360 ml) mango purée, from 2-3 ripe mangoes or canned pulp
- 2-3 tbsp sugar, to taste
- 1 tbsp lime juice
- 1 envelope (2¼ tsp) unflavored gelatin and 3 tbsp cold water
- 1 cup (240 ml) cold heavy cream
How to make it
- Blend the mango until completely smooth and strain it if it is fibrous. Stir in the sugar and lime juice.
- Sprinkle the gelatin over the cold water and leave it for 5 minutes, then warm it gently until liquid.
- Stir the gelatin into the purée.
- Whip the cream to soft peaks (soft peaks vs stiff peaks) and fold it into the mango in two additions.
- Spoon into glasses and chill for 3-4 hours.
Without gelatin
Use 1 cup of thick purée and fold it into 1½ cups of cream whipped to stiff peaks. Serve the same day.
Serving ideas
- Top with diced fresh mango and a little lime zest.
- Layer with crushed cookies or sponge in glasses.
- Use as a cake or tart filling (gelatin version).
Tips
- Taste the purée before adding sugar; ripe mango needs very little.
- The purée should be at room temperature when you fold in the cream.
- A pinch of ground cardamom suits mango well.
Related: strawberry mousse and more flavors in easy mousse recipes.
Frequently asked questions
Can I use canned mango pulp?
Yes. Canned mango pulp is smooth and consistent, and many cooks prefer it. If it is sweetened, reduce or skip the sugar.
Can I make mango mousse without gelatin?
Yes, for a softer mousse served the same day. Use thick purée and whip the cream to stiff peaks.
Which mangoes are best?
Sweet, low-fiber varieties such as Ataulfo (honey) mangoes, or Alphonso and Kesar pulp.
How long does mango mousse take to set?
About 3 to 4 hours in the fridge.
