Creamy, airy, fruity, and fluffy Eggless Mango Mousse is a summer dessert that is not very sweet. It is so full of refreshingly sweet mango flavors and light, and melt-in-your-mouth textures.
Make this easy mango mousse without eggs or gelatin, fuss-free.
This sumptuous and bright yellow colored looking gorgeous dessert is an outstanding summer feast for all mango lovers — your age is not a limit. :)
Strikingly easy to make eggless mango mousse recipe is ideal for an after-meal dessert or an after snack for kids. This ultimate no-cook dessert ‘Mango Mousse’ only needs some whipping, blending, and 15 minutes of your time. That’s all.
Mousse is quick, easy, and simple to make when you know the basics of it. This page shows you how to whip an eggless, gelatin-free, airy mango mousse at home.
With this recipe, some tips, and some variations you will be able to create your favorite confectionery style mango mousse each time. **Also, you can check out the video recipe for a visual guide on how to make perfect airy mango mousse without eggs or gelatin. **
Can you resist a creamy, airy, fluffy, light, and delicious tropical mousse? I cannot. This is because I love desserts, I love mousse, and I love mangoes. So, this melt-in-the-mouth mousse is a match made in heaven for me. :)
This individual serving mango dessert makes a classic party dessert during summers when fresh mangoes are in abundance. It is a typical summer dessert, but you can surely relish it all year round when made with canned Mango puree.
You can make this enticingly delicious, and creamy mango dessert when you have sudden dessert cravings, or when you want to indulge something sinful and fruity, or when you have a weekend get together.
In my opinion, mangoes are one of the most exotic and sensual fruits. Mangoes and Indian summers and best friends. I can tell this because mangoes were an essential part of my childhood summers. Growing up in India and eating mangoes and mango delicacies is a precious part of my childhood.
No wonder this golden yellow/orange colored royal fruit is India’s national fruit is Mango. Indians just worship mangoes. The word mango itself makes us drool. There are endless summer recipes that include the juicy and fleshy mangoes.
Some of my favorite Indian mango recipes are:
What is Mousse?
Mousse is a light French dessert which means foam and is generally made by folding whipped cream or whipped eggs with a sugar base.
What are the ingredients for Mango Mousse?
This extra creamy and luscious mango mousse is made with 6 simple handful ingredients that are easily available at any grocery store. These ingredients are:
Mangoes - The key ingredient of this mousse is Mango, and the freshest tastes best. You can choose any of your preferred mango for this mousse recipe. Or if you cannot find fresh mangoes then you can surely use mango puree.
Heavy whipping cream - chilled whipping cream is the best. You can use coconut or cashew cream to make a vegan version of this mousse.
Powdered sugar - a must ingredient in a dessert. You can adjust the amount of sugar according to your taste preference.
Vanilla or mango extract - Some type of additive elevates the taste of the mousse. Feel free to choose any other flavorings or you may completely omit the flavoring part.
Agar agar powder - This is a setting agent that binds and helps in attaining the airy and light mousse texture in the absence of eggs or gelatin. This is entirely vegan/vegetarian friendly.
Warm milk - it is used for dissolving agar agar powder.
Other Delicious Mousse Recipes you may also love:
Can I make Mango Mousse without agar agar?
Technically you can. But I would highly recommend using Agar agar in this recipe. Agar agar is a setting agent that gives a light and airy mousse-like texture to an eggless mousse. But if you are not comfortable using agar agar or cannot find it, then you can surely skip this.
Can I make Mango Mousse in advance?
Yes, you certainly can. In fact, the mousse tastes best the next day. So, if I am making it for a get-together or a dinner party then I usually prepare it a day before.
How to make Vegan Mango Mousse?
This recipe uses dairy whipping cream. To make it vegan, you can use homemade aquafaba or any non-dairy whipping cream such as coconut or cashew creams. You can also use vegan cream cheese.
How long does this Mango Mousse keep?
Mango mousse stays fresh for up to 2-3 days when kept covered in a refrigerator.
Other interesting and delicious mango drinks:
Can I freeze Mango Mousse?
Yes, you can freeze mango mousse for up to 2 months when kept in freezer-safe serving dishes. When you want to serve, then simply thaw it overnight in the refrigerator.
How to make Mango Mousse?
Making an eggless mango mousse is super easy and quick. This is a step-by-step recipe of mango mousse which shows how it is done in 6 simple steps:
Make Mango puree: Chop mangoes and blend them until smooth.
Make agar agar mixture: Dissolve agar agar with warm milk and microwave for 1 minute.
Whip cream: Whip cream with sugar and vanilla until soft peaks.
Combine: Add agar agar mixture and whip. Add mango puree and fold to combine.
Set: Transfer mousse into serving glasses and chill for 4 hours.
**Decorate and serve! **
Check out the detailed recipe in the recipe box on this page.
Important tips and variations to make the best mango mousse at home:
I used agar agar powder in this recipe, but you can also use flakes. If using flakes, then dissolve agar agar in about 1/4 cup milk and microwave for 3 minutes. You can also simmer for 10-15 minutes in a pan.
You can skip agar agar powder if you do not fuss about the super airy and light texture of your mousse.
For decoration, reserve some of the whipped cream and mango puree in separate bowls.
If you do not have mangoes, then you can also use store-bought mango puree. For this recipe, you will need 1+(¾) cups of mango puree.
Always use warm liquid to dissolve agar agar powder. Do not use super-hot liquid, or else it will cluster.
I added a few drops of vanilla extract to this recipe. But it is entirely optional. You can skip flavoring or choose any other flavorings such as mango, saffron, or cardamom.
Whipping cream doubles after whipping. So always use a large mixing bowl when whipping the cream.
You can easily adjust the amount of sugar according to your taste and natural sweetness of mangoes.
Always use well-ripened sweet mangoes to get the best result.
You can also replace sugar with the same amount of sweetened condensed milk.
You can store mango mousse in the fridge, covered with plastic wrap for up to 2-3 days.
You can also use any of your preferred dry fruits for topping.
Make sure to serve it chilled because you get intensified mango flavors in the chilled mango mousse.
This recipe can easily be doubled or tripled.
Mango flavoured desserts:
Eggless Mango Mousse (Step-by-step photo instructions)
How To Make Mango Puree //
- Chop mangoes.
- Add chopped mangoes to a blendee, and puree until smooth and creamy.
- Mango puree is ready. Set it aside.
How To Make Mango Mousse //
- Add 1 teaspoon agar agar powder to a bowl along with 2-3 tablespoons of warm milk.
- Stir well and let it sit to dissolve for 1 minute.
- Microwave for 1 minute and stir again. Let it cool. (If you don't want to use the microwave then boil agar agar in a pan along with 1/4 cup of milk, and then simmer for 3-4 minutes.)
- In a large mixing bowl add the cold whipping cream and whip for about 2 minutes.
- Next, add powdered sugar, vanilla extract, and whip for 9-10 minutes until medium peaks form. If you're looking for a mousse with a more solid texture, then you can also whip the cream until stiff peaks form.
- Add cooled agar agar mixture and whip for another minute.
- Add pureed mangoes and fold gently until combined.
- Using a soft spatula, gently and thoroughly fold mango puree into the whipped cream until fully incorporated.
- Pour the mousse into dessert glasses or bowls.
- Refrigerate and allow to set for at least 4 hours before serving.
- Once set, you can serve it as it is or top it with some whipped cream, mango puree, chopped mangoes, and some strawberries.
- Enjoy chilled!