How to Make Mango Mousse
Whip up a yummy dessert with the Mango Mousse Recipe. Indulge in a sweet combination of mangoes and cream.
Prep: 10 mins
Setting Time: 30 mins
Total: 40 mins
- 2 mango, sweet, ripe & medium-sized or ½ cups chopped
- 2 tbsp raw sugar, or honey – add as required, optional
- ½ cup light cream, (25% to 35% fat) or whipping cream
For Garnish: (Choose Any)
- 1 cup mango, chopped
- 2 tbsp nuts, chopped, cashews, almonds, pistachios
- 2 tbsp fruit preserve
- 2 tbsp chocolate shavings, or grated chocolate or chocolate syrup
- 4 mint sprigs
Making Mango Puree
- In a blender, add the chopped mangoes.
- At this step, you can also add sugar or honey if the mangoes are not overly sweet.
- Blend to a smooth fine puree.
- Make sure to use only sweet tasting mangoes with dairy products.
- Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
- Take cream in a bowl.
- With an electric beater beat the cream until you see soft peaks in it.
- Ensure you don't over whip the cream.
- Add the mango puree to the beaten cream.
- Fold gently to combine the mango puree with the whipped cream.
- Pour or spoon the mango mousse in small shot glasses or bowls.
- Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.
- Serve mango mousse cold.
- Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.
- This mango mousse will keep well in the refrigerator for up to 3 to 4 days.
- Keep the glasses covered with plastic wrap or transfer to a sealed container.
- Sugar: 29g
- Calcium: 38mg
- Calories: 228kcal
- Carbohydrates: 33g
- Cholesterol: 17mg
- Fat: 11g
- Fiber: 3g
- Iron: 1mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 337mg
- Protein: 3g
- Saturated Fat: 5g
- Sodium: 8mg
- Trans Fat: 1g
- Vitamin A: 1765IU
- Vitamin C: 53mg
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