Mango Mousse is pure summer. Fresh mango, rich coconut cream and softly whipped cream folded together are about as simple as it gets. Served with cubes of mango and fresh passionfruit pulp it’s a dessert that’s worthy of serving for special occasions or, last-minute sweet cravings, it’s so easy!.
Follow our easy step by step instructions with photos and video to whip up our Mango Mousse in minutes.
Each year we look forward to the mango season which for us here in Australia is between September to April. Our favourite mango variety is the Kensington Pride or Bowen mango. These mangoes have an outstanding flavour, texture and colour and no stringy ‘bits’.
Their rich juicy flesh has a sweet tangy flavour and marries perfectly with fresh passionfruit.
At a Glance This Is What You Need To Make Mango Mousse
gelatine leaves gold strength
mango and passionfruit for decoration (optional)
Summer and Mangoes
Summer and mangoes go hand in hand. We love our mangoes and can’t wait to tuck into them.
During our childhood our parents would drive by vans on the side of the road selling trays of mangoes and Mum and Dad would pull in to buy a tray of golden, pink blushed mangoes for us to devour.
As children we would actually sit in the bath without our tops on to eat the mangoes. Mum was obviously onto the juicy mango juice dripping down onto our tops and creating a stain problem with the laundry! Parental forward-thinking. LOL, but clever!
What Is Mango Mousse
Mango mousse is light and airy with a creamy, luxurious mouthfeel. It’s essentially a sugar syrup with gelatine, whipped cream, coconut cream and pureed mango folded together, and chilled till set.
This is the taste of the tropics made in minutes. Too easy!
How To Make Mango Mousse – Easy Steps
- bring water and sugar to a boil and stir to dissolve the sugar
- soak gelatine in cold water until soft (about 5 minutes)
- gently squeeze gelatine leaves to remove excess water and add to the warm sugar syrup
- mix coconut cream and sugar syrup gelatine mix together
- add mango puree and mix till combined
- whip cream till soft peaks
- gently fold cream through mango mixture
- pour mousse into serving glass and chill
Mango Mousse With Frozen Mango
We have to say that we have made this mousse with both fresh, and frozen mango. We were very impressed with the frozen mango, bought at the supermarket and already cubed. It thaws beautifully and stays nice and firm once thawed for garnishing.
What Is The Difference Between Powdered And Leaf Gelatine
Powdered gelatine needs to be ‘bloomed’ (hydrated) in cold water before using which ensures the gelatine will dissolve.
Leaf gelatine needs to be soaked in cold water for a few minutes, squeezed then dissolved in a warm mixture.
If you don’t have gold leaf gelatine use 7g weighed gelatine powder. That is 2 level teaspoons and a tip of a teaspoon more.
In a bowl place 2 tablespoons of cold water (not warm or hot as the gelatine powder will form lumps), now sprinkle the powdered gelatine over the water and leave for a couple of minutes until the water has soaked into the gelatine and the mix appears to have swollen.
Now either use a microwave on a low setting with 20 second bursts to melt the gelatine, stirring after each burst. Or, use a double boiler over a medium heat. Stir constantly until the gelatine is liquid – approximately 1 – 2 minutes.
A word of caution, don’t allow the gelatine to boil or the setting quality will be reduced.😩
Allow the liquid gelatine to cool before proceeding with step 3. in the recipe below
How To Use Gelatin Sheets
If you’ve never used leaf gelatine before it’s easy to use. Leaf gelatine comes in different strengths depending on what you’re making. There are different ‘bloom’ strengths being titanium, bronze, silver, gold and platinum.
This mango mousse uses gold strength. This leaf strength is perfect for setting the mousse resulting in a soft, creamy mousse.
You need to soak the gelatine leaves in fridge cold water or add cubes of ice to tap water. Pop the leaves into the water one by one and leave them for 5-6 minutes to soften.
Once they’re soft gently squeeze the leaves to remove some of the excess water and add them to the warm sugar syrup and mix until the gelatine is dissolved and evenly mixed.
Checkout some More Yummy Recipes Using Mangoes As The Star Ingredient.
- Mango and Red Onion Salad
- No Bake White Chocolate and Mango Cheesecake – Easy
- Thai Mango and Lobster Salad
- Mexican Prawn Mango and Avocado Salad
Watch How To Make Mango Mousse
Subscribe to our newsletter and follow along on Pinterest, Facebook, Twitter and Instagram for all of the latest updates..
How Long Does Mango Mousse Last
Mango mousse is best eaten within three days of making. Any longer and the mango flavour seems to disappear. Keep well covered in the refrigerator to stop other food smells from tainting the cream mixture.
Can Mango Mousse Be Frozen
Yes, it can. Simply place mousse into an airtight container and freeze for 1-2 weeks. The texture is still lovely and creamy, but the mango flavour starts to dissipate the longer it is frozen.
Mango Mousse In Glass
Mango mousse has such a glorious colour that it is visually best to serve the mousse in a glass. We’ve used stemless wine glasses here for our mousse. Any nice shaped cocktail or wine glass will make the presentation more appealing.
Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Mango Mousse in the reviews below.
Originally published August 2020
- 50 ml water / 1 3/4 fluid ounces
- 100g caster sugar / 3 1/2 ounces
- 3 1/2 leaves gold strength gelatine leaves
- 100ml coconut cream / 3 1/2 fluid ounces
- 200ml mango puree / 7 fluid ounces
- 200ml fresh cream / 7 fluid ounce
- extra sliced or cubed mango and passionfruit pulp to serve (optional)
- bring water and sugar to the boil and stir to dissolve sugar then remove from heat and set aside
- soak gelatine leaves in fridge cold water (or add a few ice cubes to the water) until soft (around 5 minutes) - see gelatine notes above, especially if you've never used sheet gelatine before
- gently squeeze the gelatine leaves to remove excess water and add to the warm sugar syrup then stir until dissolved
- pour the coconut cream into a medium bowl and add the sugar syrup and gelatine mix and stir until combined
- add mango puree and mix until evenly distributed
- whip the cream till soft peak stage and gently fold through the mixture until combined
- pour into serving dishes (we poured the mixture into a jug and then poured into our serving glasses so as not to get any mixture on the sides of the glass)
- cover each container with plastic wrap and refrigerate for 4 hours, or overnight
- remover containers from the refrigerator just before serving
- decorate the top with mango cubes and passionfruit pulp
- serve and enjoy!
Amount Per Serving Calories 452Total Fat 24gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 6gCholesterol 57mgSodium 27mgCarbohydrates 61gFiber 2gSugar 59gProtein 3g
Nutritional information provided here is only intended as a guide.