No Bake Mango Mousse

Name: No Bake Mango Mousse
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: Tropical
Ingredients: 2 ripe mangoes, peeled and diced (about 3–4 cups mango flesh total); 1 cup (240 ml) heavy whipping cream, chilled; 1/2 cup (about 150–160 g) sweetened condensed milk; 1 teaspoon vanilla extract; 1 tablespoon gelatin (optional; for firmer set); 1/4 cup (60 ml) water (for dissolving gelatin); Mint leaves, for garnish (optional)

Introduction

Imagine spooning a cloud of sun-warmed mango into your mouth: the aroma of ripe mangoes rises, bright and tropical; the first taste is a silky rush of sweet, floral fruit tempered by creamy indulgence; the texture is feather-light, melting into a smooth finish that leaves a lingering, citrus-kissed sweetness. This No Bake Mango Mousse feels like a tiny vacation in a cup.

It’s the kind of dessert that sparks delight at summer barbecues, lifts weekend breakfasts into something celebratory, and sits gently on the dessert table at holidays when you want something sophisticated but fuss-free. It’s quick enough for last-minute guests, gentle enough for children, and elegant enough for entertaining — and if you’re exploring more simple chilled desserts, this mousse pairs beautifully with other family-friendly ideas like easy no-bake recipes for kids.

At a glance

Prep Time: 15 minutes
Cook Time: 0 minutes (gelatin setting time 10 minutes to dissolve; refrigeration 2 hours)
Total Time: About 2 hours 15 minutes (including chilling)
Servings: 4 (about 1/2 cup per serving)
Difficulty Level: Easy — no baking required

Nutrition Highlights

Estimated nutrition per serving (1 of 4) — calculated using USDA FoodData Central values for mango, heavy cream, and sweetened condensed milk and rounded to reasonable totals. These are estimates and will vary by exact fruit size and brands used.

Calories: ~390 kcal
Protein: ~5 g
Carbohydrates: ~38 g (of which sugars: ~30–34 g)
Fat: ~26 g (mostly saturated from heavy cream)
Fiber: ~1.5–2 g
Sodium: variable (small amount from condensed milk)

Notes on these numbers: values are estimated using government food composition data (USDA FoodData Central) and standard product nutrition labels. If you’re monitoring sugars, fats, or total calories for medical reasons, consult product labels and a registered dietitian. For general guidance on added sugars and saturated fat, reputable sources include Mayo Clinic and government dietary guidelines.

Why You’ll Love It

Effortless elegance: This mousse delivers a restaurant-quality mouthfeel without turning on the oven.
Bright, seasonal flavor: When mangoes are ripe and fragrant, their sweetness and floral notes shine through, making the dessert feel fresh and celebratory.
Crowd-pleasing and versatile: It suits children and adults alike, and can be dressed up or pared down depending on the occasion.
Fast prep, make-ahead advantage: Assemble in minutes and refrigerate — ideal for parties and stress-free entertaining.
Light finish: For those who want dessert without heaviness, this mousse is airy yet satisfying.

Step-by-Step Instructions

Ingredients

2 ripe mangoes, peeled and diced (about 3–4 cups mango flesh total)
1 cup (240 ml) heavy whipping cream, chilled
1/2 cup (about 150–160 g) sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon gelatin (optional; for firmer set)
1/4 cup (60 ml) water (for dissolving gelatin)
Mint leaves, for garnish (optional)

Optional ingredients and substitutions

Vegan: Replace heavy cream with 1 can (400 ml) full-fat coconut cream and use 1/2 cup coconut condensed milk or sweetener to taste; replace gelatin with 1 teaspoon agar-agar dissolved per package instructions.
Lighter: Use half-and-half and reduce sweetened condensed milk by using a lighter sweetener, but mousse will be less rich.
Stabilizer swap: Replace gelatin with 2–3 tablespoons Greek yogurt (adds tang and stability) for a softer set.

Method — numbered steps

In a blender, combine the diced mangoes, sweetened condensed milk, and vanilla extract. Blend until completely smooth. Taste and adjust sweetness if necessary.
In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. (If you’re using coconut cream, chill the can overnight and scoop the solid cream for whipping.)
Gently fold the mango purée into the whipped cream using a spatula. Fold in thirds to keep the mixture airy and fully combined.
If using gelatin: sprinkle gelatin over the 1/4 cup warm water and stir until fully dissolved (do not boil). Cool slightly, then fold the dissolved gelatin into the mango mixture quickly but gently so it is evenly distributed.
Spoon or pipe the mousse into serving cups or glasses. Smooth the tops with the back of a spoon. Refrigerate for at least 2 hours, or until set.
Garnish with fresh mint leaves (or thin mango slices) before serving.

Practical tips

Chill your bowl and beaters for 10–15 minutes before whipping cream to speed whipping and improve volume.
Avoid overmixing once you’ve combined the mango purée and whipped cream — overmixing will deflate the mousse. Fold gently.
If the mango purée is very thick, thin it with 1–2 tablespoons of milk or mango juice so it blends easier with the cream.
If you prefer a firmer texture for piping, use the optional gelatin or fold in 2 tablespoons mascarpone cheese.

Best Pairings

Serve plain or with a sprinkle of toasted coconut or crushed pistachios for texture.
Pair with a simple espresso or iced tea for a balanced finish to a meal.
Turn it into handheld parfaits layered with cookie crumbs or granola. This mousse is particularly lovely with buttery biscuits or shortbread — try it alongside some crunchy, nutty cookies such as these easy no-bake peanut butter cookies.
For an adult twist, drizzle a little coconut rum or mango liqueur over the top just before serving.

Storing Leftovers

Room temperature: Not recommended — this mousse contains dairy and should not be left out more than 2 hours at room temperature.
Refrigeration: Store in an airtight container for up to 3 days. Best eaten within 48 hours for optimal texture and flavor.
Freezer: Freezing is possible but may change texture (ice crystals can break the emulsion). Freeze in airtight containers for up to 1 month; thaw in the refrigerator for several hours and gently rewhip if needed before serving.

Insider Secrets

Choose ripe mangoes: For the best aroma and natural sweetness, use mangoes that yield slightly to gentle pressure and have a fruity scent near the stem. Varieties like Ataulfo/Honey or Alphonso are excellent if available.
Stabilize without gelatin: If you’d like a firmer mousse but prefer not to use gelatin, folding in 2–3 tablespoons of full-fat Greek yogurt or mascarpone will help stabilize while adding flavor.
Temperature matters: Keep all components cold; whipped cream holds peaks better when cold. If the mango purée is warm, cool it briefly before folding to preserve volume.
Texture cue: The mousse should hold soft peaks in your serving dishes; if it runs, it needs more chilling or a stabilizer.

Creative Twists

Vegan Mango Mousse: Use chilled coconut cream whipped until fluffy, sweeten with maple syrup or coconut condensed milk, and set with agar-agar.
Mango-Lime Chili: Add 1 teaspoon lime zest and a pinch of chili powder or cayenne for a bright, spicy-sweet profile. Finish with a lime wedge.
Mango Cheesecake Cups: Layer mousse over a simple crushed graham cracker or digestive cookie base mixed with melted butter to create a quick no-bake mango cheesecake-style cup.
Tropical Parfait: Layer mango mousse with passionfruit curd, crushed macadamia nuts, and toasted coconut for a multi-textured tropical parfait.

All Your Questions Answered

Q: Can I use frozen mango?
A: Yes — thaw and drain excess liquid, then puree. Frozen mango can be slightly more watery; you may need to reduce any added liquid or increase chilling time.

Q: Do I have to use sweetened condensed milk?
A: No — you can replace it with an equivalent sweetener (honey, maple syrup) and a thickener like a tablespoon of cornstarch or additional whipped cream to maintain body. The final flavor and texture will vary.

Q: Why did my mousse deflate or become watery?
A: Likely overfolding or warm ingredients. Be gentle when folding and ensure mango purée is cooled. If watery, chill and add a stabilizer like gelatin dissolved in warm water, then whisk gently to redistribute.

Q: Is this recipe suitable for kids?
A: Yes — it’s very kid-friendly, though you may want to reduce added sugar depending on preference. For other kid-friendly no-bake dessert ideas, see a related collection of easy no-bake recipes for kids.

Conclusion

This No Bake Mango Mousse is a beautiful combination of simplicity and sophistication — quick to assemble, radiant in flavor, and endlessly adaptable. Whether you’re serving it for a casual brunch, a summer dinner party, or as a make-ahead treat, it’s a recipe that invites bright fruit-forward joy into your table. For a different no-bake mango take — and inspiration for layered versions — try the no-bake mango cheesecake approach at No Bake Mango Cheesecake – RecipeTin Eats, or explore a mousse-in-jars variation at No Bake Mango Cheesecake Mousse Jars – My Food Story.

If you make this mousse, I’d love to hear how you served it — share photos and tips in the comments so we can all try your brilliant twists.