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Mango Mousse with Chili Lime Crumble Recipe

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4 from 27 reviews

  • Author: Ava
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings

Description

A refreshing and vibrant mango mousse dessert topped with a zesty chili lime graham cracker crumble. This recipe combines the creamy sweetness of fresh mango mousse with the crunchy, tangy, and slightly spicy crumble for a perfect balance of flavors and textures. Ideal for a light, fruity dessert that’s as visually appealing as it is delicious.

Ingredients

For the Chili Lime Crumble

  • 1 sleeve graham crackers (9 total crackers)
  • 3 Tbsp granulated sugar
  • 5 Tbsp unsalted butter, melted
  • 1 1/2 tsp lime zest
  • 1/2 tsp chili powder

For the Mango Mousse

  • 3 cups (24 oz) chopped mango (fresh or frozen and thawed)
  • 1 tsp honey
  • 1 cup chilled heavy whipping cream

Garnish (optional)

  • Small sprig mint
  • Chopped fresh mango

Instructions

  1. Prepare the Crumble: Preheat your oven to 325˚F (160˚C) and line a rimmed baking sheet with a silicone mat or aluminum foil for easy cleanup.
  2. Make Crumble Mixture: In a food processor, combine the graham crackers, granulated sugar, melted unsalted butter, chili powder, and lime zest. Pulse the mixture until it forms coarse crumbs, not too fine.
  3. Bake the Crumble: Spread the crumble mixture evenly on the prepared baking sheet and bake for 10 minutes or until it turns golden brown and fragrant. Remove from the oven and let it cool completely to develop the crunchy texture.
  4. Puree the Mango: Clean the food processor bowl if used for crumble, then add the chopped mango and honey. Puree until completely smooth. To ensure a velvety mousse, strain the mango puree through a fine mesh sieve, removing any fibrous bits.
  5. Whip the Cream: Using a stand mixer or an electric hand mixer, beat the chilled heavy whipping cream until stiff peaks form, which means the cream holds firm peaks when the beaters are lifted.
  6. Combine Mousse: Gently fold 1 cup of the mango puree into the whipped cream using a spatula. Incorporate the two until just combined to keep the mousse light and airy—avoid overmixing to maintain fluffiness.
  7. Assemble the Dessert: Evenly divide the chili lime crumble between serving cups or jars. Top the crumble with the mango mousse, then spoon the remaining mango puree over the mousse for an extra burst of mango flavor.
  8. Chill Before Serving: Cover the assembled jars or cups with plastic wrap and refrigerate for at least 2 hours. This chilling step allows the mousse to set properly and the flavors to meld beautifully before serving.

Notes

  • For best flavor and texture, use fresh ripe mangoes, though frozen thawed mangoes work well too.
  • The chili powder can be adjusted to taste—reduce for a milder crumble or increase for more heat.
  • You can prepare the crumble and mousse a day ahead; just keep them refrigerated.
  • Allowing the crumble to cool completely is crucial to keeping it crisp in the final dessert.
  • If you want a dairy-free version, substitute heavy cream with whipped coconut cream, though texture will vary slightly.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/mango-mousse-with-chili-lime-crumble-recipe/