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    Home » Delicious Desserts » Mango Mousse - Easy Recipe!

    5 from 15 votes

    Mango Mousse - Easy Recipe!

    May 5, 2021 by Sarah Mir · Updated April 7, 2022

    Jump to Recipe Print Recipe
    Jump to the Mango Mousse Recipe, but read below to learn about gelatin and serving ideas!

    Looking for more creamy desserts to serve at your next party? This 4 ingredient Lemon Mousse hits the spot as does this Caramel Custard/Flan.

    I peel mangoes when I am stressed. There is something about thinly slicing the outer skin to reveal that fragrant fruit that calms me. It is well known in my family that during my wedding I peeled many many crates or "petis" of mangos. These days I find myself turning to that familiar act when a different kind of emotion strikes. I am missing home. In a 'normal' world by now I would already have one suitcase packed (large family, gifts). I would be running at turbo speed knowing that the respite of being in your parents house is a few weeks away. Here I am instead recreating that childhood classic Mango Mousse.

    For all my sadness at not being able to go to Pakistan to see family, I am also very blessed to have family here including my older Mumani who I always say was my very first friend. She was in the room when I was born. The expression hostess with the mostest falls short when describing the grace and beauty with which she does everything from brunch at home to the lunch she threw last Eid. She is also the only person who my husband has ever asked for a dessert to take home and that is this Mango Mousse.

    Does it taste exactly like hers? No. Nothing ever tastes like the food a loved one makes. This is my recreation from what she told me a long time ago and a tip from a friend.

    What Goes in Mango Mousse?

    The ingredients list is simple. It is

    • Whipping Cream
    • Mango Puree
    • Cardamom Powder
    • Sugar
    • Gelatin

    Do I have to use Gelatin?

    In a nutshell: no, but it won't be as firm then. If you are not planning on using gelatin then may I suggest you do individual servings so that even if the mousse is softer it doesn't matter. However, what gelatin is so very good at is holding that fluffy cream texture which makes a mousse feel luxurious.

    A great alternative to gelatin is Whip It, a vegan product by Dr. Oetker that easily stabilizes cream. It is available for 1 for a 2 pack in the baking section of my grocery store and I use it in my Chocolate Mousse Tart all the time!

    How do you use Powdered Gelatin?

    The process is remarkably simple.

    Step One: Sprinkle gelatin over a small amount of cold water and leave for 5 minutes

    Step Two: Heat the mix in the microwave for 20-30 seconds and stir - the gelatin will dissolve completely.

    Presto - now just let it come to room temperature and use. Tip: Always use a sieve when adding it into a dessert just in case there are undissolved granules.

    What kind of mango should I use for the puree?

    You have three basic options: fresh mango, alphonso puree in a tin and kesar mango puree in a tin. If you used fresh then bear in mind you will need to adjust sugar according to the sweetness of your mango. The tinned mangos are already sweetened, but the whipped cream needs a little help hence the additional sugar.

    Between Alphonso and Kesar Mango purees I personally prefer the taste of Kesar Mango puree and that's what I have used here. I rarely use the whole tin, but pop one cup amounts of the puree in the freezer for later. You could also use it for mango milkshakes or mango lassi.

    How can I use this Easy Mango Mousse?

    Many many ways my friends. Here are a few ideas:

    • Dessert cups layered with crushed digestive biscuits and fresh mango.
    • In a trifle with pound cake, strawberries or mangos, and a sweetened cream cheese layer
    • In a tart. You can pop this mixture into store-bought mini tart shells for prettiness or a large one too. In that case please use 2 tsp gelatin dissolved in ⅓ cup of water for the recipe. It will be slightly firmer than the consistency shown above in the spoon shot.

    More Dessert Ideas!

    • Best Basic No Bake Oreo Crust Cheesecake
    • An Easy Chocolate Mousse Tart
    • Classic Creamy Chocolate Mousse
    • Lemon Velvet - An Awesome 3 Ingredient Lemon Mousse
    • Watermelon Rooh Afza Popsicles & Fun Ramzan/Ramadan Links for Kids
    Easy Mango Mousse decorated with mangoes and whipped cream
    Print Recipe
    5 from 15 votes

    Easy Mango Mousse

    Course: Dessert
    Cuisine: Indian, Pakistani
    Keyword: mango
    Author: Sarah Mir

    Ingredients

    • 1.5 tsp gelatin
    • 4 tbsp water
    • 2 cups whipping cream
    • ⅓ cup sugar
    • 1 ½ - 1 ¾ cup mango puree (see notes)
    • ½ tsp cardamom powder (optional)

    Instructions

    • Sprinkle powdered gelatin over the water and let it sit for 4-5 minutes.
    • Heat the mixture for 20-30 seconds in the microwave and stir - the gelatin should dissolve entirely
    • Whip 2 cups of cream in a large bowl on medium speed until soft peaks form - this can take anywhere from 4-8 minutes.
    • Add the sugar and whip until stiff peaks form. When you lift your beaters from the cream it make peaks that will stand up
    • Beat in your mango puree and cardamom powder, you may need to scrape the bowl from the bottom with a spatula to fold in your puree (see video) to evenly incorporate it. Do not stir!
    • Pour your gelatin in through a sieve and beat for 10 seconds.
    • Transfer the mango mousse into your serving dish or dishes and chill for at least two hours. Keeps well in the fridge for up to 4 days.

    Notes

    I left a range for the mango puree because 1 ½ will give you a lovely pleasant mango taste and 1 ¾ a more robust one. Pick whatever you prefer!

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    Reader Interactions

    Comments

    1. Sonia says

      May 06, 2021 at 12:36 pm

      Amazing recipe Sarah. Thanks for sharing it! I will make it for EID. Did you add gelatine in your recipe?

      Reply
      • sarahjmir@gmail.com says

        May 06, 2021 at 7:11 pm

        yes I do! I talk in the post about why and alternatives too!

        Reply
    2. Anaa - @twoshe_blog says

      May 07, 2021 at 12:19 pm

      This sounds soo good ! Can’t wait to try it out

      Reply
      • sarahjmir@gmail.com says

        May 09, 2021 at 4:53 am

        Thank you Anaa!

        Reply
    3. Yusra says

      May 07, 2021 at 12:46 pm

      Which mango purée did you us? Did you use the Kesar Brand for this recipe?

      Reply
      • sarahjmir@gmail.com says

        May 09, 2021 at 4:53 am

        Yes!

        Reply
    4. Farozaan says

      May 11, 2021 at 4:38 pm

      Using fresh mangoes... how many and how to use them. Kindly guide.

      Reply
      • sarahjmir@gmail.com says

        May 11, 2021 at 8:35 pm

        Hi! I’d love to be able to give you a number but I’m not sure how given that mangoes are different sizes. Mangoes are also different in sweetness so you’ll need to add extra sugar too!

        Reply
    5. Muneeza says

      May 11, 2021 at 8:05 pm

      Hi. How much whip it do I substitute for the gelatin ?

      Reply
      • sarahjmir@gmail.com says

        May 11, 2021 at 8:32 pm

        One sachet is good!

        Reply
    6. Muneeza says

      May 12, 2021 at 10:37 am

      Thank you! really excited to make this for eid with a Lotus cookie base

      Reply
      • sarahjmir@gmail.com says

        May 21, 2021 at 4:54 pm

        that was just genius!

        Reply
    7. Yumna says

      June 01, 2021 at 6:53 pm

      I make a Nutella mousse but I don’t use gelatin. Going to try this recipe soon. My husbands a crazy mango lover but doesn’t like desserts lol! Still going to give it a shot. Thanks for sharing this Sarah ❤️

      Reply
      • sarahjmir@gmail.com says

        July 16, 2021 at 8:18 pm

        Hope he liked it!!

        Reply
    8. Hannah says

      June 09, 2021 at 7:17 am

      I’m looking forward to trying this recipe today. I was wondering, your video says 2 tsp gelatin, but your recipe directions say 1.5 tsp. Does it matter which I use? Thank you!

      Reply
      • sarahjmir@gmail.com says

        July 16, 2021 at 8:23 pm

        It totally depends on the consistency - I like a firmer dessert at 2. Apologies for the delay - this comment went to my spam folder

        Reply
    9. Munira says

      July 06, 2021 at 1:18 am

      Assalam o Alaekum warehmatullahi wabrakatuhu! Thank you for sharing the yummy recipe! Quick question: I am planning to make it for a picnic and wondering if it can last a few hours without refrigeration, in an insulated bag perhaps? Should I put it in freezer a few hours beforehand?

      Reply
      • sarahjmir@gmail.com says

        July 16, 2021 at 8:29 pm

        Wasalam! As much as I love this mousse it’s not ideal picnic food. Would you like me to recommend alternatives?

        Reply
    10. Renartchang says

      July 30, 2021 at 3:55 pm

      what is Carmadon powder and do I have to use it

      Reply
      • sarahjmir@gmail.com says

        August 09, 2021 at 9:29 pm

        It’s ground cardamom seeds and you absolutely can omit it!

        Reply
    11. mari says

      January 24, 2022 at 3:03 am

      can I use cool whip instead of whipping cream?

      Reply
      • Sarah Mir says

        January 26, 2022 at 2:20 pm

        Hmm I haven't tried it but I suspect it would work rather well! Keep me posted if you try it!

        Reply
    12. Fathima says

      May 24, 2022 at 6:14 pm

      Can I use mango pulp sugar and heavy cream?

      Reply
      • Sarah Mir says

        May 25, 2022 at 12:18 pm

        I think that should work well! Let me know how it goes!

        Reply
    13. Elizabeth says

      September 08, 2022 at 10:32 am

      Hello,
      Super excited to try this recipe. Could I blend frozen mangoes for this recipe? Thank you.

      Reply
      • Sarah Mir says

        September 12, 2022 at 12:09 pm

        Hey Elizabeth! I think you could! I would just defrost then blend- if they are watery you may need to adjust gelatin!

        Reply
        • Elizabeth Quli says

          September 12, 2022 at 12:12 pm

          Thank you. As luck would have it, we found the kesar mango purée so I used that. The mousse was a hit, we will definitely be making it again:)

          Reply
          • Sarah Mir says

            September 18, 2022 at 6:16 pm

            So so happy to hear that! thank you!

            Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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