Ingredients
- Ripe mangoes – 2 to 3 large (about 2 cups of puree)
- Choose sweet, juicy mangoes like Carabao or Ataulfo. Avoid sour or unripe ones.
- Alternative: Canned mango pulp can be used in a pinch.
- Heavy whipping cream – 1 ½ cups (cold)
- Use full-fat cream for the best texture and volume.
- Alternative: Chilled coconut cream for a dairy-free version.
- Sweetened condensed milk – ½ cup
- Balances the tartness of mango and adds creaminess.
- Alternative: Use honey or maple syrup if preferred, adjusting for sweetness.
- Vanilla extract – 1 teaspoon
- Enhances the flavor of the mango.
- Optional: A pinch of cardamom for an aromatic twist.
- Lime juice – 1 tablespoon
- Brightens the flavor and helps the mousse set naturally.
- Optional but recommended.
Preparation Tips Before You Begin:
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream.
- Make sure your mangoes are fully ripe and sweet. Taste before using.
- If using canned mango pulp, reduce the condensed milk slightly as pulp is often pre-sweetened.
Instructions
- Peel and Prepare the Mangoes
- Slice the mangoes, remove the pits, and cut the flesh into chunks.
- Blend the mango chunks into a smooth puree using a blender or food processor.
- Measure 2 cups of mango puree. If needed, strain to remove fibers.
- Whip the Cream
- In a chilled mixing bowl, add the cold heavy whipping cream.
- Beat using an electric mixer on medium-high speed for 3–4 minutes until soft peaks form.
- Avoid over-beating, as it can turn the cream grainy or into butter.
- Add Condensed Milk and Flavoring
- Gently fold in the sweetened condensed milk using a spatula.
- Add the vanilla extract and lime juice.
- Mix just until combined to maintain the airy texture.
- Fold in the Mango Puree
- Add the mango puree in two additions.
- Use a light folding motion to incorporate the mango into the cream mixture.
- Continue folding until the mousse is a consistent golden color and smooth.
- Spoon into Serving Glasses
- Divide the mousse evenly between serving glasses, dessert cups, or ramekins.
- Tap each glass lightly to remove air pockets and level the top.
- Chill and Set
- Refrigerate the filled glasses for at least 4 hours or overnight for best texture.
- The mousse will naturally firm up without the need for gelatin.
- Optional Garnish Before Serving
- Add diced fresh mango, a dollop of whipped cream, or crushed graham crackers on top.
- A mint leaf or a sprinkle of toasted coconut can add color and texture
Notes
- Choose the Right Mango
- Use only ripe, sweet mangoes. Taste test the puree before mixing it into the cream.
- Avoid Gelatin or Setting Agents
- This recipe depends on the cream’s structure and the thickness of the mango puree, so no gelatin is needed.
- Chill Everything
- Cold cream, bowl, and beaters result in a better whipped texture.
- Don’t Overmix
- Overmixing will deflate the whipped cream. Fold ingredients gently to keep the mousse light and airy.
- Make Ahead
- This dessert can be made the night before, making it ideal for parties or events.
- Use Small Portions
- Since the mousse is rich and creamy, serve in small glasses or cups to balance the flavor.
- Sweetness Adjustments
- If your mangoes are extra sweet, reduce the condensed milk slightly. If they’re tart, you may want a touch more.
- Mango Substitutes
- This method also works well with pureed peaches or strawberries, if mangoes aren’t available.
- Prep Time: 20 minutes