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 –

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4.25 from 49 votes

Easy mango mousse

Make easy mango mousse without eggs or gelatin. This fruit based dessert is best served after dinner. Great for parties and pot luck. Make with fresh mangoes when in season and canned mango puree all year round.

Course Dessert

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Setting time 6 hours

Adjustable Servings -4

Calories 263kcal

Author Khushboo

Ingredients

• 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)

• 1/8 th teaspoon cardamom
• Pinch of saffron

Instructions

• 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.

Notes

USA standard cup size used. 1 cup = 240 ml .

Important!

If using Fresh mango puree use 1 ¼ teaspoon Agar Agar powder to set this recipe.

Never add agar agar to hot liquid as it will lump up. Always dissolve it in room temperature water and then room temperature liquid before heating up. 

I have used canned Alphonso Mango Puree , you may use your preferred one.
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.

Nutrition

Calories: 263kcal | Carbohydrates: 16g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 24mg | Potassium: 205mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1910IU | Vitamin C: 35.1mg | Calcium: 49mg | Iron: 0.1mg

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Looking for ideas and recipes using mangoes or leftover mango puree then give these recipes a try-

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Eggless Mango Cake Recipe – 

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