Creamy Mango Mousse (No Gelatin) (2024)

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Full measurements are in the recipe card below.

Mango-we used ripe fresh mango for this recipe, but frozen mango can work as well. Make sure you thaw it first and then blend it.

You will need the mangos for making mango puree. Make the mango puree by peeling the mango and blending it in ablenderorfood processoruntil smooth.

Heavy whipping cream-make use that your heavy whipping cream is cold from the fridge, that way it will whip faster.

Powder sugar-you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can make it at home by blending granulated sugar in ablenderorfood processor.

Instant vanilla pudding-our secret ingredient to make this cheesecake stable and even more delish!

Make the mango puree: blend the mangos into afood processoror a mixer until the mango puree is creamy and smooth. Scoop ½ cup of the mango puree and set it aside for the topping.

Into a largemixing bowl, add the heavy cream, vanilla instant pudding, and powdered sugar and mix with anelectric hand mixeruntil stiff peaks form.

If you want to freeze these dessert cups, make these in plastic cups and wrap the top with plastic wrap. Then, transfer them into the freezer and freeze them for up to 2 months.

Thaw in the fridge overnight or at room temperature for 1-2 hours. You can eat it right out of the fridge for a frozen dessert!

Add-ins- add your favorite add-ins to the mango mousse mixture like white chocolate chips, chopped nuts, shredded coconut, etc.

Orange juice and zest- add a squeeze of fresh orange juice to the mixture for extra flavor and delicious citrus flavor.

You can also add 1 teaspoon of orange zest for a delicious flavor. You can do so with fresh lemon as well!

Tiramisu cups-These individual tiramisu cups are an easy twist on the classic dessert, made with layers of creamy mascarpone, ladyfingers, and cocoa powder, this makes the perfect dessert!

Mini Fruit Tarts-These mini fruit tarts are made with easy and buttery tart shells, filled with homemade pastry cream, and topped with fresh fruit.

Chocolate parfait- This chocolate parfait is made with layers of rich chocolate mousse, velvety whipped cream, and crunchy chocolate cookie crumbs.

If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

• 1 ½ cups Heavy cream cold
• 1 ½ cups Mangos pureed
• ⅓ cup Powder sugar
• 3 tablespoon Vanilla instant pudding

• Make the mango puree: blend the mangos into afood processoror a mixer until the mango puree is creamy and smooth. Scoop ½ cup of the mango puree and set it aside for the topping.

• Into a largemixing bowl, add the heavy cream, vanilla instant pudding, and powdered sugar and mix with anelectric hand mixeruntil stiff peaks form.

• Add the mango puree and fold with a spatula until well combined.

• Transfer the mousse to a piping bag with a round tip, and pipe the mousse into 5 glass cups. Cover each cup with plastic wrap and store in the fridge to set for at least 5 hours.

• Serve with fresh fruit on top of freshly whipped cream and enjoy!

• A single mango mousse cup will serve 2-3 people.
• Scrape down the sides of the bowlfrequently to ensure that you have a hom*ogeneous mixture that has no cream cheese lumps.
• Let your dessert chillin the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious dessert right away, but you have to let it chill and soak up the flavors. We like to let it sit in the fridge overnight.
• Use COLD heavy cream for this.Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
• In order to speed up this processand make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
• You can use a cool whip instead of freshly made whipped creamif you are short on time for the topping.
• Use ripe mangos for this recipe!The mangos you use make a big difference in the flavor of the mousse. If you have sweet and ripe mangos, that's great! If you have sour mangos, I would recommend adding more sugar.