Mango Mousse

mango mousse.00 00 06 40.Still004 结果 pinit View Gallery 2 photos
mango mousse.00 00 06 40.Still004 结果 pinit
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Mango Mousse

Difficulty: Beginner
Servings: 5
Best Season: Suitable throughout the year


Mango Mousse is a luscious and tropical dessert that highlights the sweet and juicy flavor of ripe mangoes. This mousse is perfect for warm weather and special occasions, offering a light and refreshing treat that is both elegant and delicious.

The mango mousse is made from fresh mango puree, which is blended until smooth and then mixed with sugar to enhance its natural sweetness. A hint of lemon juice can be added to balance the flavors. The puree is gently folded into a mixture of whipped cream and gelatin, which gives the mousse its light and airy texture.

Once combined, the mixture is spooned into individual serving glasses or a large bowl and chilled until set. The result is a creamy and smooth dessert with a vibrant mango flavor and a light, fluffy texture.

Mango Mousse can be garnished with additional mango slices, mint leaves, or a sprinkle of shredded coconut for added elegance. This dessert is perfect for dinner parties, summer gatherings, or any occasion where you want to offer a refreshing and sophisticated treat.


Cooking Mode Disabled

The Crust




  1. Wrap the bottom of each mousse mold with plastic wrap. In a clean bowl, crush 90g graham crackers into fine crumbs, mix with melted unsalted butter, pour them into the mousse molds, and press them down firmly into the bottom. Smooth it out, and set in the fridge to chill for 20 minutes.

  2. Soften 10g gelatin in iced water. Fish it out and microwave the gelatin into liquid. Mix well with 5g milk and set aside. Press or blend 200g fresh peeled mango into puree. Mix well with milk and gelatin liquid. Set aside. In a clean bowl, bring together heavy cream and sugar and use a hand mixer to beat until thickened. Mix well with the mango mousse mixture.

  3. Fill the mousse molds and let cool in the fridge for 4 hours or overnight until set.

  4. Soften 5g gelatin in iced water. Blend 50g fresh peeled mango into puree. Mix well with water and softened gelatin. Cover each mango mousse surface with it. Set in the fridge to cool until set (about 20 minutes).

  5. Thaw the sides with a warm towel so you can easily remove the mousse molds. Thaw and serve.

Keywords: mango mousse, mango, mousse
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