If you are in the mood for something that feels like a tropical vacation in a spoon, this 3 Ingredient Mango Mousse Recipe will absolutely steal your heart. It’s light, creamy, and packed with the vibrant sweetness of ripe mangoes, delivering a dessert experience that’s both refreshing and incredibly simple to make. Imagine spoonfuls of silky mousse with a natural mango glow—perfect for impressing guests or treating yourself on any day that calls for a little extra joy.
Ingredients You’ll Need
This 3 Ingredient Mango Mousse Recipe is wonderfully straightforward, showcasing how just a few high-quality ingredients can create magic in your kitchen. Each ingredient plays a crucial role, from the luscious mango pulp that provides fruity sweetness and color to the double cream that gives the mousse its airy texture, while a touch of sugar balances the flavors perfectly.
- Mango Pulp (1 ¼ cups or 300 gms): Choose ripe, fragrant mangoes or good-quality canned pulp for a sweet and vibrant base.
- Double Cream (1 ¼ cups or 300 ml): Also known as heavy cream, this creates the luxurious, fluffy texture of the mousse.
- Sugar (¼ cup or 60 gms): Adjust the sweetness to your preference; it helps enhance the natural mango flavor without overpowering it.
- Extra Mango Pulp (4-5 tablespoons): Used for layering, it adds a beautiful burst of mango taste and color at the bottom of your serving glasses.
- Fresh Mango Cubes (handful, optional): For garnish and a bit of extra tropical charm and texture.
How to Make 3 Ingredient Mango Mousse Recipe
Step 1: Whip the Cream with Sugar
The first step is all about achieving those soft peaks that make your mousse delightfully airy. In a chilled bowl, pour the double cream and add sugar. Using an electric whisk on medium speed, whip them together for about 4 to 5 minutes. You want the cream to thicken but be careful not to over whip as it could turn grainy. This whipped cream is going to be the base that holds the mousse’s light, fluffy structure.
Step 2: Incorporate the Mango Pulp
Next, gently add the mango pulp to the whipped cream and whisk again on medium speed, but only for about 2 minutes. The goal here is to combine the ingredients well so that the mango flavor infuses the cream evenly, yet you don’t want to overdo it and lose the mousse’s airy texture. Think of this as folding the tropical sunshine smoothly into your cream cloud.
Step 3: Layer and Chill
Now it’s time to bring the mousse and mango together in your serving glasses. Spoon a generous dollop of mango pulp at the bottom of each glass, then carefully add the creamy mango mousse on top. This layering not only looks gorgeous but also gives you a lovely contrast of flavors and textures in each bite. Finally, cover the glasses with plastic wrap and refrigerate for 30 to 40 minutes to let everything set beautifully.
How to Serve 3 Ingredient Mango Mousse Recipe
Garnishes
Presentation matters when serving this delightful dessert. Fresh mango cubes are a stunning and natural garnish that adds a bit of bite to the light mousse. You could also sprinkle a few chopped mint leaves or a tiny drizzle of honey for an added touch of elegance and flavor complexity. The bright hues of mango garnishes make every serving look like it belongs on a fancy restaurant menu.
Side Dishes
Since this mango mousse is light and refreshing, it pairs wonderfully with other mildly flavored dishes, especially after a rich, spicy meal. Try serving it alongside some warm coconut rice cakes or a crisp green salad with citrus dressing to enhance the tropical vibe. For a more indulgent spread, it also complements buttery biscuits or shortbread cookies perfectly.
Creative Ways to Present
For a chic twist, try serving the mousse in delicate martini glasses or pretty mason jars layered with crushed nuts or toasted coconut flakes for texture. You can also experiment by swirling in a little passion fruit pulp or raspberry coulis to create beautiful color contrasts. If you’re feeling festive, top it with edible flowers to make your 3 Ingredient Mango Mousse Recipe shine as the centerpiece of any occasion.
Make Ahead and Storage
Storing Leftovers
This mousse keeps really well in the fridge for up to two days if covered tightly. The freshness of the mango pulp makes it best enjoyed sooner rather than later, but storing it chilled ensures it maintains that fluffy texture. Just give it a gentle stir before serving if you notice it has settled.
Freezing
Freezing mango mousse is possible, but be mindful that the texture may change slightly once thawed, possibly becoming a bit less airy. If you want to freeze it, place portions in airtight containers and freeze for up to one month. Thaw overnight in the fridge before serving and whisk lightly if needed to restore some creaminess.
Reheating
This mousse is best served chilled and not reheated, as the cream can separate and the texture will be compromised. For the most delightful experience, enjoy it straight from the fridge or after resting at room temperature for a few minutes to soften slightly.
FAQs
Can I use canned mango pulp for this recipe?
Absolutely! Good-quality canned mango pulp works wonderfully and can be even more convenient when fresh mangoes are out of season. Just make sure it’s sweetened to your liking or adjust the sugar accordingly.
Is it necessary to chill the bowl before whipping the cream?
Chilling the bowl helps the cream whip more quickly and achieve better volume, but if you’re short on time, you can still whip the cream without chilling—it might just take a bit longer.
Can I reduce the sugar if I prefer a less sweet dessert?
Definitely. Sugar balances the tartness of mango, but you can reduce the amount to suit your taste. Start with less and add more if you find it necessary after tasting the mousse.
What is the best type of mango to use for the pulp?
Alphonso or Ataulfo mangoes are excellent choices because of their rich sweetness and creamy texture, but any ripe mango that’s fragrant and juicy will work well for this mousse.
Can this mousse be made vegan?
To make a vegan version, you can substitute the double cream with coconut cream and use a sweetener like maple syrup instead of sugar. The flavor will be slightly different but still delicious and creamy.
Final Thoughts
This 3 Ingredient Mango Mousse Recipe is a shining example of how simplicity can lead to something truly special in the kitchen. It’s quick, easy, and bursting with fresh mango flavor that feels like sunshine in every bite. Give it a try soon—you’ll find it’s the perfect dessert to brighten up any day or celebration with minimal fuss and maximum joy.
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3 Ingredient Mango Mousse Recipe
- Total Time: 40 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
This luscious 3 Ingredient Mango Mousse is a simple and refreshing dessert perfect for mango lovers. Made with ripe mango pulp, rich double cream, and a touch of sugar, it’s whipped to airy perfection and chilled to set into a creamy, flavorful treat. Garnished with fresh mango cubes, this mousse is ideal for a quick, elegant dessert any time of the year.
Ingredients
For the Mousse
- 1 ¼ cups (300 g) Mango Pulp
- 1 ¼ cups (300 ml) Double Cream (Heavy Cream)
- ¼ cup (60 g) Sugar (adjust to taste)
For Garnish
- 4–5 Tablespoons Mango Pulp
- Handful of Fresh Mango Cubes (optional)
Instructions
- Whip the Cream: In a chilled bowl, pour the double cream and sugar. Using an electric whisk, whip on medium speed for 4-5 minutes until soft peaks form, creating a light and fluffy base for the mousse.
- Combine Mango and Cream: Add the mango pulp to the whipped cream. Whisk again on medium speed for about 2 minutes until the mango and cream are thoroughly combined, being careful not to over whip to maintain a smooth texture.
- Layer the Mousse: Spoon a small amount of mango pulp into the bottom of serving glasses, then spoon the prepared mango mousse on top, creating an attractive layered look.
- Garnish and Chill: Garnish with fresh mango cubes on top as desired. Cover the glasses with plastic wrap and refrigerate for 30 to 40 minutes to allow the mousse to set and flavors to meld.
Notes
- Adjust the sugar quantity based on the sweetness of the mangoes used.
- Use ripe, fragrant mangoes for the best flavor and natural sweetness.
- Chill the bowl and whisk beforehand to help the cream whip faster and fluffier.
- Do not over whip after adding mango pulp to avoid curdling or loss of mousse texture.
- For a dairy-free version, you can substitute the double cream with a coconut cream alternative, though texture may vary.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
