Mango Mousse (Only 4-Ingredients!)

This mango mousse (4-ingredient) recipe delivers a perfectly silky, airy texture in just 20 minutes (not including chilling time) without using eggs or gelatin.

If you're looking for a fun summer dessert that will wow your guests but requires minimal effort, you're in the right place. This popular and elegant Pakistani dessert recipe, my mango dessert recipe, is a favorite during mango season.

Why you'll love this recipe

• The texture: This delicate, luxurious, and velvety dessert is the perfect way to finish any meal. The flavor and texture stay with you for hours, leaving you craving more.
• Made with puree: For an authentic flavor, use mango pulp prepared from South Asian mangoes. The mango reduction won't need to be strained, there will be no discoloration, and you can make this mousse year-round.
• Versatile recipe: I love presenting this recipe in individual cups for a small celebration, as part of a dessert table for a larger gathering, or as part of other desserts, like a trifle or cake.
• Gluten-free and vegetarian dessert: This is perfect for accommodating various dietary restrictions. Check out the 'substitutions' section below for a vegan version.

Ingredient notes

• Mango pulp: The riper and sweeter the mangoes, the better your mousse will taste.
  Sweet Alphonso or Kesar mangoes from South Asia are the best. I find that canned pulp from either variety delivers on flavor, making this recipe and others like my mango milkshake and easy mango kulfi easier.
• Heavy whipping cream: This ingredient is the key to achieving that perfect airy texture. Ensure the cream is well chilled before whipping for the best volume.
• Granulated sugar: A small amount is necessary to counter the acidity in the lemon juice and create the thick mango reduction.
• Lemon juice: The lemon juice combines with the mango reduction and helps to thicken it to a curdlike texture. Once folded into the cream, this helps stabilize the mousse, resulting in a perfect texture.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

• Try different fruit: Add puréed pineapple or passion fruit for a tropical mousse, or use other fruit purees like strawberries and raspberries.
• Make it vegan: Substitute the heavy cream with full-fat coconut cream (the solid part from a refrigerated can of coconut milk).
• Garnish with assorted toppings: To garnish your mango mousse cups, add chopped pistachios, crushed biscuits, mint, chocolate, mango jelly, shredded sweetened coconut, or assorted fresh fruit.
• Add flavorings: To create a more complex flavor profile, use freshly ground green cardamom, saffron, or a dash of rose water.
• Use actual mango chunks: You can make your mango puree using fresh or frozen mango chunks. However, strain the pulp to create a smooth and silky mousse.

Step-by-step instructions

• Step 1: Add the mango pulp and sugar to a saucepan and cook over medium heat until the mixture has reduced by half (about 10 minutes).

• Step 2: Turn the heat off, add lemon juice, and whisk the mixture until it thickens and coats the spoon. Chill the reduced mango mixture for an hour.

• Step 3: Whip the heavy whipping cream to stiff peaks.

• Step 4: Gently fold in the mango reduction.

• Step 5: Divide the prepared mango mousse into four small cups, cover, and chill for at least 2 hours.

• Step 6: Garnish with fresh berries or your favorite toppings and serve.

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