Are you ready to make this easy mango mousse? Hello Hello!!! Calling all mango lovers here!! This sublime mousse is fruity, light, airy and just melts in your mouth. Guys you must really try this easy mango mousse recipe right away.
This mousse recipe is egg free and gelatin free too. It is made with simple handful of ingredients that are easy to find at a grocery store. The beauty of making this mango mousse is that you can enjoy it all year round using fresh mango puree when mangoes are in season or canned mango pulp when they are not.
Mango Mousse is a great option for dessert on any occasion. I like to make mousse as a after dinner treat for my family. It is a great change from chocolate based dessert too. Easy to make and lush to serve , this mousse is pure bliss.
I love fruit based desserts. They are like a breath of fresh air . This mango mousse sits bright and beautiful on your dinner table. A great way to welcome Spring.
One bite of this luscious mango mousse and you will be hooked for life. I am partial to mangoes when it comes to fruit based desserts. Strawberries or any other berry puree will work great instead of mangoes too.
Ingredients of Mousse-
The star of this mousse is mango of course. I have used store bought canned Alphonso mango puree. You may use fresh mango puree if it’s in season.
The second ingredient that is a must for making this light and fluffy mousse is heavy whipping cream. If you reside in India you may use non dairy whipping cream like Troplite or Rich.
The third ingredient is really important to set the mousse. It’s agar agar powder, an amazing setting agent which is completely vegan/ vegetarian. As eggs or gelatin is not used to make this mousse , agar agar is essential here and does the magic of setting up the mousse .
Lastly if you want to add a flavoring then vanilla goes well or you can give it an Indian touch by using cardamom & saffron like I did. You may totally skip the flavoring too.
Can I make mousse without agar agar?
Years back when I started experimenting with eggless mousse recipes I kept agar agar as my final resort. But truly speaking adding agar gives perfect consistency that a mousse should have.
I have tried setting mousse using cornstarch , condensed milk and white chocolate but failed to get a set mousse that is otherwise achieved by using gelatin. For any fruit based mousse I strongly recommend the use of Agar Agar.
Step by step making of mango mousse –
It all starts with whipping the heavy cream . I like to whip it over ice filled bowl to keep it chilled all times until whipped.
Whip the cream until soft peaks . It will take around 5-8 minutes to achieve that consistency. PRO TIP – Use a narrow bowl as compared to broad one . Make sure you use appropriate size as the cream will double it’s size after whipping.
Once the cream is whipped to soft peaks as shown in the photo keep it in the refrigerator to chill while you work with mango puree.
In a bowl dilute agar agar powder with water , mix it with a spoon and let it sit for a minute. This helps agar agar to dissolve well.
Now whisk the agar mixture with mango puree in a sauce pan. Heat up the mango agar agar mixture on medium heat stirring occasionally. Let the mixture come to a simmer. This will make sure that agar has dissolved completely. Now take the mixture off the stove top at let it cool to room temperature.
While the mixture is cooling down it will start to set up because of agar agar. Keep a close watch while it cools down as we don’t want it to set but we are looking for a pourable consistency. Luke warm is acceptable. It will take around 10-12 minutes to cool down after the simmer.
For some reason if the mango puree sets up before mixing it with the whipped cream then reheat it to get a flowy consistency.
For next step take out the whipped cream from the fridge. With the electric whip switched on add mango agar agar mixture to the whipped cream. Beat it immediately and continuously on high speed for 30 seconds until mixed well. ( It will further set in the fridge later)
Now scoop the mixture in desired serving bowls or glasses.
Top it with cling wrap and let it set in the fridge for 4-6 hours to chill before serving.
I like to make this dessert a day before I intend serve it.
How to make Mango Mousse recipe and tips –
Easy mango mousse
- 1 ¼ cup canned Mango Puree* see notes
- 1 cup chilled Heavy whipping cream
- 1 teaspoon Agar Agar Powder not flakes ( see notes)
- 2 tablespoons water
Flavoring ( optional)
- ⅛ th teaspoon cardamom
- Pinch of saffron
- It all starts with whipping the heavy cream. I like to whip it over ice filled bowl to keep it chilled all times until whipped.
- Whip the cream until soft peaks. It will take around 5-8 minutes to achieve that consistency.
- Once the cream is whipped to soft peaks as shown in the photo keep it in the refrigerator to chill while you work with mango puree.
- In a bowl dilute agar agar powder with water, mix it with a spoon and let it sit for a minute. This helps agar agar to dissolve well.
- Now whisk the agar mixture with mango puree in a sauce pan. Heat up the mango agar agar mixture on medium heat stirring occasionally.
- Add in any flavoring at this point. I have added cardamom and saffron.
- Let the mixture come to a simmer. This will make sure that agar has dissolved completely. Now take the mixture off the stove top at let it cool to room temperature.
- While the mixture is cooling down it will start to set up because of agar-agar. Keep a close watch while it cools down as we don't want it to set but we are looking for a pourable consistency. Lukewarm is acceptable. It will take around 10-12 minutes to cool down after the simmer.
- For some reason, if the mango puree sets up before mixing it with the whipped cream then reheat it to get a flowy consistency.
- For next step take out the whipped cream from the fridge. With the electric whip switched on add mango agar agar mixture to the whipped cream. Beat it immediately and continuously on high speed for 30 seconds until mixed well. ( It will further set in the fridge later)
- Now scoop the mixture in desired serving bowls or glasses.
- Top it with cling wrap and let it set in the fridge for 4-6 hours to chill before serving.
- I like to make this dessert a day before I intend serve it.
If using fresh mango puree sweeten it to your preference before moving to the next step. I have use Agar Agar powder and not flakes.You may use flakes. The ratio is 1 tablespoon agar flakes = 1 teaspoon agar agar powder. Flakes will take 1-2 minutes more to dissolve. Flavoring is completely optional. You may do vanilla too. PRO TIP - Use a narrow bowl to whip the cream as compared to broad one as it will take longer to achieve soft peaks if the surface area of the bowl is large.
Make sure you use appropriate size as the cream will double it's size after whipping. Some frequently asked questions below- Can I prepare mousse in advance?
Yes. Mousse will stay well in the refrigerator for 2 days. Can I make mousse using other fruits?
Yes. You may use strawberries or mixed berries to make this mousse. Can I use non- dairy whipping cream?
Yes you may use on-dairy whipping cream. Whip it as directed on the package. If you reside in India then use Troplite or Rich for great results. Can I increase or decrease the recipe?
Yes, this mousse recipe can be doubled or tripled for more servings. Can I make this mousse vegan?
Yes, substitute store bought mango puree with fresh mango puree and swap heavy cream with coconut cream.
Looking for ideas and recipes using mangoes or leftover mango puree then give these recipes a try-
Eggless Mango Marble Cake Recipe –
Eggless Mango Cake Recipe –
Pin it for later reference-
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I have frozen mangoes. Will that work?
Yes, thaw and puree. Continue with the recipe as is.
I would like to use the mango mouse as frosting for cupcakes. Is this possible?
I think it should hold well.
I love all your recipes…especially the eggless bakes! I am wondering, have you ever tried using this mango mousse as a cake filling? Do you think it would work or would it be too runny?
Thank you, Avani, for cake filling you need to add extra 1/4th teaspoon agar to make it more stable.
Thank you so much! I will let you know how it works out 🙂
I’ll definitely try your recipe
Thank you so much
I’m making it today for granny’s birthday tomorrow. I only have fresh mangoes. How many do I need to make the purée? Thank you.
Hello Anna, chop the mangoes and puree it with little water. Should be smoothie consistency. It depends on the size of the mangoes. Which ones are you using?
can this be freeze? will the texture change when defrosted? what is the shelf life?
I haven’t tried freezing it. But in my experience the texture will change.
Hello! I had a quick question about this recipe!! Would I be able to substitute the heavy whipping cream with cool whip?
You have to warm up the cream Ana. I have never warmed up cool whip. No idea if it is fine but you can try. Cool whip already has sugar in it so take that into account.
Hello there, this recipe looks so good. Is this recipe good to make a mousse cake? And I wanted to use strawberries instead of mangoes, what quantity of strawberries should i use?
Hi, I don’t have agar agar .Can I use gelatin?If yes how much?
I have never used gelatin so not sure. When I look up online it says swap equal amount for gelatin.
Hi can i use this mousse to cover cakes and use it in a mango mousse cake?? If yes does any proportion change? Can i use it to cover the cake like whipped cream after it has set or does it set hard n non pliable?
Hello Rishi, this mousse won’t stay well to cover the cake. it has a melt in the mouth and delicate texture meant to be served in a cup. Use a sturdy mango frosting instead.
Can this be used to fill a cake though?
For cake filling make it more sturdy my adding 1/4th teaspoon additional agar agar. You will get clear beautiful layer of frosting.
is there any ratio for dissolving agar to water? if i would like to dissolve 14g of agar, how much water do i need for it to be dissolved before i add into the mango
Hi angel, I did not understand your question. Just measure how much 1 teaspoon agar agar is in grams and then take a call if you have to double the recipe or add more. For 1 teaspoon agar agar I have used 2 tablespoons water. This recipe needs only 1 teaspoon agar. If using fresh mango puree and if it is sour then use 11/4 teaspoon.
This recipe is terrific Khushboo. I made using canned mango ras for a potluck. Too good!
Hi there – this looks like a great recipe. I wanted to use a mango mousse as a cake filling. Do you think the consistency of this recipe is firm enough to use it that way? (I would make the day before and chill).
Hello Andrea this mousse is very airy and light. It isn’t a good idea to fill the cake with it as the cake layers can squish the filling. I will have to experiment with more agar and freezing the layers in intervals.
Hello there, this recipe looks so good. Is this recipe good to make a mousse cake? And i wanted to use strawberries instead of mangoes, what quantity of strawberries should i use?
Hello Amrit, for mousse cake you will have to increase the agar agar to make it more sturdy. Strawberry mousse will be on the blog soon. I can’t give you exact measures unless I make it.
There are no words simply superb mango recipe.
Can I use this as a filling for your mango cake?
Hello Ruchika, it should work well as a filling for mango cake. Just let it set in the fridge for 4-6 hours and then proceed. Do not use it for outside frosting.
can i use gelatin in place of agar agar? if so, how much?
It should be same amount I guess. I have never worked with gelatin.