Do Share Recipe

I have to admit, every time I make this Mango Mousse with Whipped Cream Recipe, it feels like a little slice of tropical paradise. The creamy, airy texture melts in your mouth while the sweet mango flavor dances on your taste buds. I love how simple it is to whip up yet elegant enough for a dinner party or holiday dessert.

Making it always brings a sense of accomplishment, especially when I see everyone enjoying it. Trust me, this is one recipe that never fails to impress! If you enjoy desserts like this, you might also love making a rich Steak Frites Recipe for your next dinner night.

Ingredients

Here’s everything you’ll need to create this luscious dessert:

½ cup (125 ml) boiling water – helps dissolve the gelatin evenly.
1 package (85 g) powdered orange gelatin – adds subtle flavor and structure to the mousse.
1 cup (250 ml) mango pulp – use ripe mangoes for natural sweetness and vibrant color.
2 cups (500 ml) Canadian 35% whipping cream – gives the mousse a rich, airy texture.

Toppings:

2 cups (500 ml) homemade Canadian whipped cream – for a fluffy and creamy garnish.
1 cup (250 ml) fresh diced mango chunks – adds a fresh, juicy element.
Mint sprigs – for a pop of color and freshness.

Note: several serving

Variations

You can tweak this recipe to suit dietary preferences or add unique flavors:

Dairy-free: replace whipping cream with coconut cream for a tropical twist.
Sugar-free: use sugar-free gelatin and a natural sweetener like stevia.
Flavor boosters: add a teaspoon of lime juice or a pinch of cardamom for extra zing. You can also enjoy similar flavorful dishes like Chicken Florentine Recipe for a hearty meal.

Cooking Time

Prep Time: 15 minutes
Refrigeration: 2 hours 15 minutes
Total Time: 2 hours 30 minutes

Equipment You Need

Mixing bowls – for combining gelatin, mango pulp, and whipped cream.
Whisk or electric mixer – essential for achieving firm peaks in the cream.
Small glasses or dessert cups – perfect for serving individual portions.
Spoon or spatula – for folding ingredients gently without deflating the mousse.

How to Make Mango Mousse with Whipped Cream Recipe?

Dissolve the Gelatin

Start by adding the powdered orange gelatin to the boiling water. Stir well until it completely dissolves and then allow it to cool to room temperature. This ensures your mousse sets correctly without lumps.

Combine with Mango Pulp

Once the gelatin has cooled, mix it with the mango pulp. Set this aside. The mango provides natural sweetness and the gelatin adds structure, creating the perfect base for your mousse.

Whip the Cream

Whisk the 35% whipping cream until firm peaks form. This airy texture is what makes the mousse light and fluffy. Carefully fold in the mango-gelatin mixture to keep the mousse airy.

Chill the Mousse

Spoon the mixture into small glasses or dessert cups, filling each about three-quarters full. Place them in the fridge and let them chill for at least 2 hours. Chilling allows the mousse to set properly.

Add Toppings

Once set, top each mousse with homemade whipped cream, fresh mango chunks, and a mint sprig. The toppings add extra flavor, texture, and visual appeal, making it irresistible.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can elevate this dessert even more:

I always use ripe, fragrant mangoes for the best flavor.
Folding gently keeps the mousse light and fluffy instead of dense.
Chilling in the fridge overnight enhances the taste and texture.
Garnish just before serving to keep the cream fresh and vibrant.

How to Serve Mango Mousse with Whipped Cream Recipe?

Serving this dessert can be as fun as making it:

Use clear glasses or small bowls to showcase the vibrant yellow mousse.
Top with fresh mint, diced mango, or even a sprinkle of toasted coconut for flair.
Serve chilled for maximum refreshment and lightness.

Nutritional Information

Here’s an overview of what you’re getting in one serving:

Calories: approximately 250 kcal – a light, satisfying treat.
Protein: 3 g – from the whipping cream.
Carbohydrates: 20 g – mainly from the mango pulp and gelatin.
Fat: 18 g – giving it a creamy, rich texture.

Make Ahead and Storage

Storing: Keep the mousse covered in the fridge for up to 2 days.
Freezing: It’s not recommended to freeze whipped cream mousse, as it can change the texture.
Reheating: Serve chilled; reheating is unnecessary as this dessert is best enjoyed cold.

Why You’ll Love This Recipe

This mango mousse isn’t just delicious; it’s versatile and simple. Here’s why I adore it:

Easy to prepare – only a few ingredients and steps needed.
Light yet indulgent – perfect for a summer treat or after a rich meal.
Customizable – adapt for dietary needs like dairy-free or sugar-free.
Elegant presentation – looks impressive in glasses or bowls.
Flavor-packed – tropical mango and creamy whipped topping is irresistible.

This Mango Mousse with Whipped Cream is a dessert that always wins compliments. It’s light, refreshing, and easy to make, perfect for any occasion. The combination of creamy mousse, sweet mango, and fluffy whipped cream is simply heavenly.

Ben Carraoli