Sweet juicy mangoes are the star of this creamy, light and airy Mango Mousse. It's a quick and easy refreshing dessert made with just 4 ingredients in under 10 minutes.
❤️ Why You'll Love This Mango Mousse Recipe
- Sweet juicy fresh mango
- Creamy light and airy mousse
- Made with only 4 ingredients
- Takes less than 10 minutes to make
- Vegan mango mousse option
It's always great to have a quick and easy dessert recipe in your back pocket. Whether you're just craving something sweet and don't have time to make a big dessert, or have last minute guests arriving, this quick and easy mousse recipe fits the bill!
This mousse recipe is also great for when mangoes are at their peak or you are lucky enough to have a mango tree and want to use them up.
Another great way to use up extra mangoes is in this Mango Smoothie Bowl! Add a little protein powder and you've got a nutritious and satisfying breakfast or post workout treat!
🛒 Ingredients for Mango Mousse
- Fresh mangoes
- Heavy cream
- Lime juice
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Mango Mousse
Add the chopped fresh mango, lime juice and honey into a bullet blender or food processor.
Blend until the mango is pureed.
In a mixing bowl, add in the heavy cream and whip using a hand mixer until you have stiff peaks.
Take ⅔ of the mango puree (reserving the other ⅓) and slowly (in about 3 additions) fold it into the whipped cream.
Add the mousse into a piping bag or food storage bag, cut the tip off and this will make it easier to add the mousse into your glasses.
Take some of the reserved mango puree and add some on the bottom of your serving glasses.
Pipe in some of the mousse, about halfway up the glass.
Then add another layer of the mango puree.
Add more of the mousse and top with small chunks of mango on top. Allow to chill in the fridge for at least 1 hour before serving.
- While the layered mango mousse makes for a beautiful presentation, it's certainly not necessary that you create the layers. You can instead, continue folding in all of the mango puree, resulting in a more flavorful mousse.
- This mousse makes a great make ahead dessert, that you can assemble in advance and just garnish right before serving it.
- If your mango is super sweet and ripe, add the honey in slowly. Start with just one teaspoon and give it a quick taste. You can always add more in after, if needed.
- Take your time folding in. the mango puree, so you don't deflate the fluffy whipped cream. This will make for a light and airy mousse.
- If you have a number of guests to serve, you also serve these in mini shot glasses, like these White Chocolate Raspberry Mousse and Pumpkin Pie Cheesecake Cups.
☑️ Storage Instructions
You store leftover mango mousse in airtight jars for 2-3 days.
🔄 Substitutions and Additions
- If you wanted to make this Mango Mousse Vegan, you can use coconut cream instead of the heavy cream and replace the honey with agave.
- You can turn this into a Peach Mousse by simply substituting mangoes with peaches. The other ingredients will also work well when using peaches.
- If you're trying to lower the sugar content, you can use a sugar-free honey alternative, which tastes, smells and feels just like real honey!
- If you don't have fresh limes, you can use fresh lemon juice instead.
- To make this mousse into a parfait and add a little crunchy texture, you can try adding some crumbled granola over the top.
What is mousse made of?
When making a traditional mousse, all the same components in this recipe are included, but eggs are also beaten into the mixture. Because in most cases, the eggs are beaten and folded in raw, some choose to omit them all together.
What is mango mousse made of?
This easy mango mousse recipe has only 4 ingredients: fresh mango, heavy cream, fresh lime juice and honey.
Does mousse get hard?
No, this mousse will firm up slightly, but will not get hard chilling in the fridge.
🍽️ More Dessert Recipes
- Fudgy Chocolate Brownies
- Pecan Pie Cheesecake
- Gluten Free Pumpkin Bread
- Silky Avocado Mousse
- Lemon Cheesecake Mousse
- 1 ¼ cups chopped mango
- ⅓ cup heavy cream
- 1 teaspoon lime juice
- 1-2 teaspoons honey
- Add the chopped fresh mango, lime juice and honey into a bullet blender or food processor.
- Blend until the mango is pureed.
- Take ⅔ of the mango (reserving the other ⅓) and slowly (in about 3 additions) fold it into the whipped cream.
- Add the mousse into a piping bag or food storage bag, cut the tip off and this will make it easier to add the mousse into your glasses.
- Take some of the reserved mango puree and add some on the bottom of your serving glasses, I used small jars.
- Pipe in some of the mousse, about halfway up the glass.
- Then add another layer of the mango puree.
- Add more of the mousse and top with small chunks of mango on top. Allow to chill in the fridge for at least 1 hour before serving.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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