Learn how to make an environment light, airy and refreshing. mango moss with a brilliant shine and velvety mouthfeel! You only need three ingredients, five minutes of prep time, and a few hours of chilling to make this sun in a bowl.
I love desserts! Especially those that require few ingredients, minimal preparation, and no baking. My all time favorites are Pot de creme, almond milk pudding, or keto pudding.
And when it comes to fruity summer desserts, I can’t get enough of Peach Cheesecake, Strawberry Crisp, Berry Crostata, and this Mango Mousse.
table of Contents
- Why you will love this recipe
- Ingredients needed
- How to make the best mango mousse
- Tips to make the best recipe.
- Flavor and recipe variations.
- storage instructions
- Recommended tools to make this recipe.
- More Mousse Recipes to Try
- Frequent questions
- mango moss
Why you will love this recipe
- without egg. You don’t have to waste time whipping up egg whites and then worry about them going flat.
- No added sugar. This recipe does not use extra sugar because white chocolate is already sweet.
- He delighted the public. It’s a perfect no-cook dessert for a big party. You can make it ahead of time and serve it cold. And because it looks and tastes divine, it’s always a hit!
- 3 ingredients. You get a super fancy looking tropical dessert with just three ingredients.
What I love about this recipe is how easy it is to make this delicious treat. Plus, it’s versatile and works for date nights, brunches, and birthday parties.
All it takes are three good quality ingredients to make this perfect mousse. This is what you will need:
- Mango. Get the best quality fresh mangoes available. Look for a sweet fragrance and yellow-orange skin for maturity.
- Thick cream. Aim for a fat percentage of 36 or higher so that you keep your shape well. Be sure to buy unsweetened heavy cream.
- White chocolate. Use a good quality white chocolate bar for this recipe. Or you can also make one without sugar at home using this recipe. Melt it in a bain-marie or in the microwave, melting completely and evenly.
How to make the best mango mousse
Follow these three steps closely and make a sensational, creamy mousse every time.
- Blend the mango. Crush the mango pieces until you get a fine puree.
- Whipping cream. Whip the cream until it rises by 50% and mix it with the melted white chocolate, little by little.
- Portion and chill. Fold in the blended mango and transfer to serving bowls/plates. Place the mousse in the refrigerator for at least three hours and serve cold.
Tips to make the best recipe.
- Start with cold cream. Remember to chill the heavy cream for a few hours before whipping it. Cold cream maintains its structure better and whips faster.
- Do not over-beat the cream. Overbeating will cause the cream to split and you’ll end up with butter! Remember to stop once you get soft-medium peaks.
- Do not leave the mousse at room temperature. This mango mousse should always be refrigerated if you want it to stay light, fluffy, and airy. When serving, portion out and return leftovers to the fridge, voila!
- Chop the chocolate. Before melting white chocolate, always cut it into small pieces of the same size so that it melts quickly and evenly.
Flavor and recipe variations.
- Make it plant based. Make a vegan mango mousse with dairy-free white chocolate and vegetable whipping cream.
- decorate it Although it tastes great on its own, garnish with fresh mint or basil leaves, a few soaked chia seeds, fresh mango slices, and toasted coconut or white chocolate shavings.
- Make a layered mousse dessert. Make alternating layers of mango mousse, fresh mango chunks, and crumbs.
- Make it coconut flavored. Add a teaspoon of coconut extract for a delicious combination of coconut and mango flavor.
- Add an acid component. Passion fruit or lemon juice adds a subtle tartness that works well in this recipe.
Store. When stored in an airtight container, mousse stays fresh in the fridge for 3-5 days.
Freeze. Freeze in bulk or small portions in covered, freezer-safe containers for up to six months. When you feel like enjoying one, thaw it in the fridge overnight then serve.
- Electric mixer. This heavy-duty electric mixer works wonders for this mousse recipe.
- Spatula. Use this spatula to clean up the sides and fold the mixture without losing aeration.
More Mousse Recipes to Try
No need to add gelatin for this mousse to set. White chocolate and heavy whipping cream help the mango mousse get the perfect consistency.
Thaw frozen mango chunks, shake off excess liquid, and mix gently to use in recipe. Alternatively, you can mix together drained canned mangoes to make this mango mousse.
Fill the piping bag with the mango mousse and pour the creamy yellow goodness into serving bowls or plates for a beautiful presentation.
Prevent your screen from going dark
Add the mango to a blender and pulse until smooth.
Whip the heavy cream until doubled in size, then slowly mix into the white chocolate. Fold in the mango puree.
Transfer the mousse to serving bowls or plates and refrigerate for at least three hours to harden.
Service: 1serviceCalories: 214kcalCarbohydrates: 13gramProtein: 2gramFat: 18gramSodium: twenty-onemilligramsPotassium: 125milligramsFiber: 1gramSugar: 12gramVitamin A: 944UIVitamin C: 12milligramsCalcium: 52milligramsIron: 0.1milligramsNET CARBS: 12gram
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