Easy 3-Ingredient Mango Mousse (Eggless) Recipe
Introduction
This easy 3-ingredient mango mousse is a light and creamy dessert that’s perfect for warm days or whenever you crave something fresh and fruity. Made without eggs, it’s simple to prepare and delights with the tropical sweetness of ripe mangoes.
Ingredients
- 7 oz (200 g) mango (about 2 medium mangoes)
- 1 cup (240 ml) heavy cream, cold
- 4 tablespoons (30 g) powdered sugar
- Optional: 1 teaspoon vanilla bean paste or extract
- Optional: mint leaves for decoration
Instructions
- Step 1: Peel and cut the mangoes into cubes. Place the cubes in a blender or food processor and blend until smooth to make the mango puree. Set aside.
- Step 2: In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla (if using) until stiff peaks form.
- Step 3: Gently fold the mango puree into the whipped cream until fully combined and no streaks remain.
- Step 4: Transfer the mousse to a piping bag. If the mixture feels too runny, refrigerate the piping bag for 1 hour before using. Pipe the mousse into serving glasses or bowls.
- Step 5: Refrigerate the mousse for at least 4 hours or overnight to set.
- Step 6: Just before serving, garnish with fresh mango cubes and mint leaves, if desired.
Tips & Variations
- Use perfectly ripe mangoes for the best natural sweetness and flavor.
- If vanilla bean paste is unavailable, pure vanilla extract works well as a substitute.
- For a lighter version, try folding in some Greek yogurt along with the mango puree.
- You can replace powdered sugar with honey or agave syrup for a different sweetness.
Storage
Store the mango mousse covered in the refrigerator for up to 2 days. It may lose some fluffiness over time but will still taste delicious. When ready to serve, you can give it a gentle stir or pipe it fresh again if it has separated slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned mango instead of fresh mango?
Fresh mango is best for flavor and texture, but if canned mango in syrup is your only option, drain it well and adjust the sweetness in the recipe accordingly.
Is this recipe suitable for vegans?
This mousse contains heavy cream, so it is not vegan. To make a vegan version, you could try using coconut cream whipped with powdered sugar and mix it with mango puree.
PrintEasy 3-Ingredient Mango Mousse (Eggless) Recipe
This Easy 3-Ingredient Mango Mousse is a light, creamy, and refreshing eggless dessert perfect for mango lovers. Made with fresh mango puree, cold heavy cream, and powdered sugar, it is simple to prepare and requires no baking. The mousse is whipped to airy perfection, chilled until set, and can be elegantly served in glasses garnished with fresh mango cubes and mint leaves, making it ideal for summer gatherings or any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Main Ingredients
- 7 oz (200 g) Mango (from about 2 medium mangoes)
- 1 cup (240 ml) Heavy cream, cold
- 4 tablespoons (30 g) Powdered sugar
Optional Ingredients
- 1 teaspoon Vanilla bean paste or extract
- Mint leaves for decoration
Instructions
- Prepare the mango puree: Peel and cut the mangoes into cubes. Place the cubes in a blender or food processor and blend until smooth. Set aside the mango puree for later use.
- Whip the cream: In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla bean paste or extract if using. Beat with an electric mixer until stiff peaks form, ensuring the cream is fluffy and holds shape.
- Fold in the mango: Gently fold the mango puree into the whipped cream using a spatula. Mix carefully until the mixture is fully combined and there are no streaks, maintaining the mousse’s airy texture.
- Pipe and chill: Transfer the mango mousse into a piping bag. If the mousse feels too runny, place the piping bag in the refrigerator for 1 hour to firm up before piping into serving glasses or bowls.
- Set and serve: Refrigerate the piped mousse for at least 4 hours or overnight to allow it to set firmly and develop its creamy texture.
- Decorate and serve: Just before serving, garnish the mango mousse with fresh mango cubes and mint leaves for a fresh, vibrant presentation.
Notes
- Use ripe, sweet mangoes for the best flavor and natural sweetness.
- Ensure the heavy cream is very cold before whipping to achieve stiff peaks easily.
- Folding gently preserves the airy texture of the mousse; avoid overmixing.
- If you prefer a less sweet mousse, reduce the powdered sugar to taste.
- The mousse can be made a day ahead and stored covered in the refrigerator.
- Vanilla bean paste is optional but adds a lovely aroma and flavor.
Keywords: Mango mousse, eggless dessert, easy mango dessert, no bake mousse, summer dessert, light dessert, vegetarian mousse
