Description
A light and creamy no-bake mango mousse that delivers a tropical flavor experience with minimal effort.
Ingredients
Scale
- 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)
Instructions
- In a blender, combine the diced mangoes, sweetened condensed milk, and vanilla extract. Blend until completely smooth.
- In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gently fold the mango purée into the whipped cream using a spatula.
- If using gelatin: sprinkle gelatin over the warm water and stir until fully dissolved. Cool slightly, then fold into the mango mixture.
- Spoon or pipe the mousse into serving cups. Refrigerate for at least 2 hours, or until set.
- Garnish with fresh mint leaves before serving.
Notes
For a vegan version, use full-fat coconut cream and coconut condensed milk. For a lighter mousse, use half-and-half instead of cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 30g
- Sodium: 50mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg