Description
This creamy mango mousse combines fresh mango puree, whipped cream, powdered sugar, and vanilla pudding for a smooth, sweet, and tangy dessert without gelatin.
Ingredients
Scale
- 1 1/2 cups cold heavy cream
- 1 1/2 cups mango puree, divided
- 1/3 cup powdered sugar
- 3 tablespoons instant vanilla pudding mix
- Whipped cream, for serving
- Fresh mango cubes or berries, for serving
Instructions
- Peel and cut the mangoes, then blend the flesh in a food processor or blender until smooth.
- Measure 1 1/2 cups mango puree and reserve 1/2 cup for topping.
- Add the cold heavy cream, powdered sugar, and instant vanilla pudding mix to a large mixing bowl.
- Beat with an electric hand mixer until stiff peaks form.
- Add 1 cup mango puree and fold gently with a spatula until fully combined.
- Transfer the mousse to a piping bag or spoon it into five dessert glasses.
- Top each portion with the reserved mango puree.
- Cover the glasses and refrigerate for at least 5 hours.
- Garnish with whipped cream and fresh fruit before serving.
Notes
- Use ripe, fragrant mangoes for the strongest flavor.
- Keep the heavy cream cold so it whips quickly and holds its shape.
- Chill the mixing bowl and beaters for 10 minutes when the kitchen feels warm.
- Do not overwhip the cream because it may become grainy.
- Fold the mango puree gently to keep the mousse airy.
- Refrigerate the mousse for at least 5 hours before serving.
- Store covered leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 glass
- Calories: 306
- Sugar: 16
- Sodium: 76
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 81