A heavenly dessert mango mousse made with just 3 ingredients and gets ready in a jiffy. This gluten-free, gelatin-free and eggless treat is an ideal summer dessert and a perfect individual dessert to serve your family and friends on special occasions.
The traditional mousse is prepared using eggs or gelatin as a stabiliser to keep it from deflating. This easy 3 ingredient mousse is a quick fix cheat recipe to satisfy instant sweet cravings. However, this simple mango mousse recipe replicates the taste and texture of traditional mousse but the cream deflates in a short period of time as there's no stabiliser used.
The fluffy, airy and rich eggless mango mousse is an utterly irresistible sweet treat that is so simple and extremely easy to make with just a few ingredients.
Want to make mousse for a crowd? Just double or triple or quadruple the recipe to serve all your family and friends.
This mango and cream dessert is sure to delight your guests when served in a champagne, martini or even an individual size ramekin or tumblers.
Having a tin of mango pulp in the pantry is so useful to make simple desserts such as Mango Overnight Oats, Mango Pudding and Mango Coconut Burfi even on those days when you crave mango desserts but fresh mangoes are not in season.
- Mango Pulp: I have used store-bought pulp. But feel free to use fresh homemade mango pulp.
- Double Cream (Heavy cream): Ensure to use double cream and NOT single cream.
- Sweetener: I've used sugar. Feel free to use any sweetener of your choice.
See the recipe card for quantities.
In a chilled bowl, pour the cream, sugar and whisk with an electric whisk for around 4-5 minutes on medium speed until soft peaks.
Add the mango pulp and whisk again on medium speed for just 2 mins or until the mango and cream are well combined. Ensure not to over whip.
In a glass put a spoon of mango pulp at the bottom followed by the prepared mousse.
Finally garnish it with a few fresh mango cubes, cover the glasses with plastic wrap and keep in the fridge for 30 - 40 minutes to set.
Enjoy this easy 3 ingredient mango mousse.
Canned mango pulp could be substituted with fresh homemade mango pulp.
Any healthy sweetener such as maple syrup or honey could be used instead of sugar.
A dash of vanilla extract adds a lovely flavour.
Garnish this mango and cream dessert with nuts to make it more appealing.
A big pinch of crushed green cardamom or saffron-infused water adds a fabulous flavour.
This eggless mango mousse is a great dessert to enjoy after meals.
A perfect individual dessert to serve guests on special occasions and at parties.
This easy mango pulp dessert is a fabulous treat to satisfy sweet cravings.
Mango mousse stays fresh for a day if containers are sealed properly with plastic wrap/cling wrap and stored in the fridge. Alternatively, transfer the mousse into an airtight container and store it in the fridge.
Tips and Tricks
Ensure to whip the cream just until soft peaks, do not over-whip it.
You may not require as much sugar as mentioned in the recipe card if the mangoes are sweet. Check the taste and adjust it to suit your taste preference.
Use a chilled bowl and whisk attachments to speed up the whipping process.
Keep the bowl and whisk attachments in the fridge for at least 2-3 hours before you plan to make a mousse.
Ensure to use cream straight from the fridge. With not so cold or warm cream you may not achieve soft peaks regardless of how long you whip the cream.
The term "pudding" has varied meanings in different regions. In the UK, it's a generic term used to describe a dessert that's eaten after the main meal. It could be any sweet treat to finish the meal - cakes, ice cream, pies, crumbles, custard, cobbler and puddings are a few to name.
However in most parts of the world pudding is meant to be a specific (particular) category of sweet dish that contains milk, sugar, and a thickening agent as the base ingredients such as rice pudding, coconut pudding, and wheat berry pudding.
The primary distinction between mousse and pudding (sweet dish) is the texture, the preparation method and the ingredients used.
1. Pudding is rich and dense whereas mousse is lighter and fluffier.
2. Mousse is not cooked but pudding is a cooked dessert.
3. Starch-based Ingredients are used to thicken pudding whereas mousse is thickened using whipped cream.
4. Mousse is eaten chilled whereas pudding can be eaten chilled or warm.
Yes, mousse firms up well in the fridge. It is essential to chill the mousse at least for half an hour to achieve firm spoonable consistency.
1. Use it up in mango mousse cake.
2. Leftover mousse is perfect either as an additional layer in a yogurt granola parfait or make a parfait with mousse, granola, fresh fruits and nuts.
Take the mango overnight oats a notch up by swapping mango pulp with mousse.
Replace yogurt with mousse in yogurt cherry phyllo cups and enjoy the fabulous canapé dessert.
More Mango Recipes
📖 Recipe Card
3 Ingredient Mango Mousse (Eggless and Gelatin free)
- Deep Bottomed Bowl
- Electric Whisk
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 ¼ cups (or) 300 gms Mango Pulp
- 1 ¼ cups (or) 300ml Double Cream (Heavy Cream)
- ¼ cup (or) 60 gms Sugar
- In a chilled bowl, pour the cream, sugar and whisk with an electric whisk for around 4-5 minutes on medium speed until soft peaks.
- Add the mango pulp and whisk again on medium speed for just 2 mins or until the mango and cream are well combined. Ensure not to over whip.
- In a glass put a spoon of mango pulp at the bottom followed by the prepared mousse.
- Finally garnish it with a few fresh mango cubes, cover the glasses with plastic wrap and keep in the fridge for 30 - 40 minutes to set.
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