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Mango Mousse, step by step on video
See how the mango puree is folded into the whisked cream in two batches and set in bowls.
7:57 · Recipe video · Cooking with Siddhi
This easy eggless mango mousse needs just 3 ingredients. Follow the step by step instructions to make a creamy, fluffy mousse.
Ripe Alphonso mangoes are pureed with sugar or honey, folded into whisked chilled fresh cream in two batches, set in bowls and chilled for 6 to 7 hours.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love this mango mousse
- 3 ingredients: mango, fresh cream and sugar or honey.
- Eggless: no eggs in the recipe.
- Creamy and fluffy: mango puree folded into whisked cream.
- Chilled: set in the fridge for 6 to 7 hours.
Ingredient notes
- Mangoes: 3 ripe Alphonso mangoes, peeled and chopped into small pieces.
- Cream: 250 ml fresh cream, chilled, whisked.
- Sweetener: 1 tbsp sugar or honey.
- Puree: made without water.
Mango Mousse Recipe
Eggless mango mousse with 3 ingredients: Alphonso mango puree folded into whisked chilled fresh cream, set in bowls and chilled.
Ingredients
- 3 ripe Alphonso mangoes, peeled and chopped into small pieces
- 250 ml fresh cream, chilled
- 1 tbsp sugar or honey
Instructions
- Make the puree. In a mixing jar, puree the chopped mango with the sugar. Do not add water.
- Whisk the cream. Empty the chilled cream into a bowl and whisk it.
- Fold in half. Pour half of the mango puree into the whisked cream and mix using the cut and fold method.
- Fold in the rest. Add the other half of the puree and mix the same way.
- Fill the bowls. Spoon the mango mousse into small bowls and flatten the tops with a spatula.
- Chill. Set the bowls in the refrigerator for 6 to 7 hours.
- Serve. Serve straight away, or garnish with mango cubes and mint leaves.
Nutrition Facts
3 servings per recipe
Serving size1 serving (1/3 recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 32 g | 41% |
| Saturated Fat 19 g | 95% |
| Cholesterol 114 mg | 38% |
| Sodium 34 mg | 1% |
| Total Carbohydrate 37 g | 13% |
| Dietary Fibre 3 g | 11% |
| Total Sugars 32 g | |
| Protein 3 g | |
| Vitamin A 3465 IU | |
| Vitamin C 76 mg | 84% |
| Calcium 77 mg | 6% |
| Iron 1 mg | 6% |
| Potassium 410 mg | 9% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use.
Recipe by Siddhi Panchal.
Tips for mango mousse
- Do not use water when you make the mango puree.
- Use chilled cream and whisk it before adding the puree.
- Add the puree in two halves, with the cut and fold method.
- Chill the mousse for 6 to 7 hours to set.
What to serve with Mango Mousse
Serve the mango mousse chilled, garnished with mango cubes and mint leaves. For more mango desserts, try my Mango Shrikhand and Mango Pudding, or a glass of Mango Lassi.
Mango Mousse FAQs
How many ingredients does mango mousse need?
Just 3: ripe Alphonso mangoes, fresh cream and sugar or honey.
Is this mango mousse eggless?
Yes. There are no eggs in the recipe.
Can I use honey instead of sugar?
Yes. Use 1 tbsp sugar or honey.
How do I mix the puree into the cream?
Add half the puree first and mix with the cut and fold method, then add the rest the same way.
How long should mango mousse chill?
6 to 7 hours in the refrigerator.
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