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Easy Mango Mousse decorated with mangoes and whipped cream

Easy Mango Mousse

Course Dessert
Cuisine Indian, Pakistani
Keyword mango
Author Sarah Mir


  • 1.5 tsp gelatin
  • 4 tbsp water
  • 2 cups whipping cream
  • 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.


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!