Home > Recipes > Mango dessert recipes > Easy mango mousse

Easy mango mousse

By: Pollyanna Coupland
Food producer, delicious.

Published: 11 Jun 24
Updated: 19 Jun 24

These almost effortless, incredibly summery mango mousses are perfect for a dinner party dessert, as they need to be made in advance anyway. With just five ingredients and 15 minutes prep time, this is a great recipe to have in your repertoire.

If you love mango desserts, try Vivek Singh’s mango crème brûlée or Avinash Shashidara’s mango cheesecake for something truly knock-out.

Easy
Online only 2024

Test kitchen approved

Serves 6-8
Hands-on time 15 min, plus at least 2 hours setting

If you love mango desserts, try Vivek Singh’s mango crème brûlée or Avinash Shashidara’s mango cheesecake for something truly knock-out.

Nutrition: Per serving (for 8)

Calories: 224kcals
Fat: 16g (9.6g saturated)
Protein: 2.7g
Carbohydrates: 17g (17g sugars)
Fibre: 1g
Salt: 0.1g

Save recipe

Save

Save recipe Print

Rate

Before you start

The mousses need at least 2 hours to set, but will happily sit in the fridge overnight if you want to make them the day before.

Before you start

The mousses need at least 2 hours to set, but will happily sit in the fridge overnight if you want to make them the day before.

Ingredients

3 ripe mangoes, peeled and stoned
Finely grated zest and juice 1 lime
60g light brown sugar
3 medium free-range egg whites
300ml whipping cream

Specialist kit

6-8 glasses or ramekins

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Dice one of the mangoes into 1cm cubes, then put in a bowl with most of the lime zest. Make a pureé by blending the remaining 2 mangoes with the lime juice and 1 tsp of the sugar until smooth.
Using a stand mixer or electric whisk, whip the egg whites until they form stiff peaks (they don’t flop over when you lift the beaters out), then add in the remaining sugar, a spoonful at a time, until smooth and glossy. Whip the cream in a separate bowl to soft peaks, then gently fold in half of the mango purée. Finally, gently fold the mango cream into the egg whites, taking care not to knock the air out.
Spoon into glasses or ramekins, layering with the diced mango and the remaining mango pureé, ensuring the top layer is diced mango. Put in the fridge to set for at least 2 hours before serving.

Recipe from Online only 2024 Issue

Nutrition

Nutrition: per serving

Calories: 224kcals
Fat: 16g (9.6g saturated)
Protein: 2.7g
Carbohydrates: 17g (17g sugars)
Fibre: 1g
Salt: 0.1g

delicious. tips

You can use shop-bought mango purée or even whizz up frozen mango, but when good mangoes are in season it’s well worth the effort of making the purée yourself to capture their magnificent flavour.