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
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!
Easy Mango Mousse
- 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)
- 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.
Amazing recipe Sarah. Thanks for sharing it! I will make it for EID. Did you add gelatine in your recipe?
yes I do! I talk in the post about why and alternatives too!
Anaa - @twoshe_blog says
This sounds soo good ! Can’t wait to try it out
Thank you Anaa!
Pamela Tellier says
How many people will this recipe serve if poured into dessert cups
Sarah Mir says
Hi Pamela! That depends on the size of your dessert cups but volume wise this recipe makes about 5.5 cups worth of mousse. Hope that helps!
Which mango purée did you us? Did you use the Kesar Brand for this recipe?
Using fresh mangoes... how many and how to use them. Kindly guide.
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!
Hi. How much whip it do I substitute for the gelatin ?
One sachet is good!
Thank you! really excited to make this for eid with a Lotus cookie base
that was just genius!
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 ❤️
Hope he liked it!!
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!
It totally depends on the consistency - I like a firmer dessert at 2. Apologies for the delay - this comment went to my spam folder
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?
Wasalam! As much as I love this mousse it’s not ideal picnic food. Would you like me to recommend alternatives?
what is Carmadon powder and do I have to use it
It’s ground cardamom seeds and you absolutely can omit it!
can I use cool whip instead of whipping cream?
Sarah Mir says
Hmm I haven't tried it but I suspect it would work rather well! Keep me posted if you try it!
Can I use mango pulp sugar and heavy cream?
Sarah Mir says
I think that should work well! Let me know how it goes!
Super excited to try this recipe. Could I blend frozen mangoes for this recipe? Thank you.
Sarah Mir says
Hey Elizabeth! I think you could! I would just defrost then blend- if they are watery you may need to adjust gelatin!
Elizabeth Quli says
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:)
Sarah Mir says
So so happy to hear that! thank you!
Recipe looks great and I will try it this Ramadan, inshaAllah. One question for you, can the prepared mousse be poured into ready-made pie crust? Upon cutting into the pie, I am hoping the mousse will stay first since I'm adding gelatin?
Sarah Mir says
Wasalam Aimen! So this one isn't soupy but it isn't super firm either. I know people who used it as a pie filling but I can't remember their ratios!
F. Husna says
Hi!! The recipe looks great! I was looking for one with gelatin , I like the firmness a little bit , especially when you have to assemble them in a big tray than individual cups. So can I use condensed milk instead of sugar ? If so how much of condensed milk would do? Would this recipe fit a 13” by 9” Pyrex dish perfectly ?
Sarah Mir says
HI there! That's a few substitutions so I can't say I know how it would hold for certain. For a firmer texture you can absolutely double the gelatin and it will work. Re: condensed milk I didn't go that route because mango is naturally already rich and sweet so I can't say what quantities would work here, so sorry about that!