This mango mousse recipe is made with 4 ingredients - mango, cream, vanilla and condensed milk. With only 5 minutes of prep time, it’s light, creamy – no gelatine, no eggs, just the easiest mango mousse ever.
I’ll admit – This mango mousse cup is a firm family favourite, and for good reason! Its Eggless and the texture is soft-set, smooth, and creamy.
The recipe is so simple, it’s really hard to go wrong! Just pipe the combined ingredient into small jars or cups, and chill. Before serving, I like to add a dollop of vanilla whipped cream or fresh fruit, depending on what I have at hand.
If you enjoy using fresh mango puree in recipes, try my No-Bake Mango Cheese cake Jars and 3 ingredient Mango Ice cream! Perfect for any time of the year, or as a fuss-free holiday dessert.
Jump to:
- 💭Why This Mango Mousse is a Must-Try?
- 📋Key Ingredients
- Variations
- 👩🍳Common Mistakes to Avoid When Making Mango Mousse
- 📖How to Make Eggless Mango Mousse? Step by Step
- 🥭Vegan Mango Mousse
- 🍽How to Serve this Eggless Mango Mousse Cup?
- Storing in the Fridge
- Recipe FAQ's
- More Easy Mango Dessert Recipes You'll Love
- Mango Mousse (4 Ingredients, Eggless)
💭Why This Mango Mousse is a Must-Try?
- Most mousse recipes use egg whites, gelatine, or agar-agar like in my chocolate mousse jars. But this one is completely eggless – just like my strawberry mousse or caramel mousse – and uses just double cream or whipping cream as the stabiliser.
- It takes just 5 minutes to prep, and there's absolutely no cooking involved.
- A stunning, no-bake dessert that looks impressive without any elaborate steps.
📋Key Ingredients
- Mango: I used canned Kesar mango pulp or Alphonso pulp—they're sweetened, creamy, and easy to find in most UK Supermarkets. When using fresh mangoes, blend smooth and measure out about 1.5 cups of mango pulp in total. Here's a quick guide on how to make mango puree.
- Vanilla: Use a good quality vanilla extract or vanilla bean paste. I like the Nielsen-Massey gourmet vanilla extract. I also use it in my No Bake Mini Egg Vanilla Cheesecake Jars!
- Double Cream: Full fat double cream(heavy cream) or Whipping Cream is the best for making mango mousse. Look for it in the chilled section of the supermarket.
- Sweetened Condensed milk: We just used a quarter cup of the condensed milk. Transfer from the tin to another container or use to make your Indian Mango Ladoo or in your tea/ coffee.
Variations
- Lemon or lime juice – Add a splash for a sorbet-like tang.
- Saffron or cardamom powder – For an Indian mango mousse.
- Plant based cream – Swap the dairy cream for a vegan mango mousse alternative. See below my other plant based suggestions.
👩🍳Common Mistakes to Avoid When Making Mango Mousse
- Not whipping the cream enough or whipping it too much. For the best texture, I whip until medium to firm peaks form—when the peaks hold their shape and aren’t soft or floppy. Overwhipping makes the cream grainy, and underwhipping leaves it too soft and runny.
- Using cream with less than 30% fat. I always use whipping cream(Typically 30–36% fat) or double cream(About 48% fat) because they set really well.
- Rushing the mixing by using a blender or stirring too vigorously. I gently fold the mango pulp into the whipped cream to keep it light and airy. Overmixing can deflate the cream and make the mousse dense.
- Not chilling the mousse long enough. I make sure to chill it for at least 2 hours so it sets properly and tastes perfect.
- Using warm ingredients like room-temperature mango pulp. I always chill the mango pulp and make sure the whipping cream is really cold before I start—it helps everything come together beautifully.
📖How to Make Eggless Mango Mousse? Step by Step
Step 1. To make mango mousse, start by adding cold double cream to a mixing bowl. You want to whip it using an electric hand mixer until it forms medium to firm peaks that hold their shape.
👩🍳Tip: Lift the whisk and check — the peaks should stand tall, not soft or floppy.
Step 2. Add mango pulp, vanilla and condensed milk to the cream.
👩🍳Tip: If you’re making mango pulp from scratch, blend the mango flesh until smooth. Add a little water if needed. For an ultra-smooth mousse, strain the pulp through a fine mesh sieve to remove any fibrous bits.
Step 3. Fold the ingredients using a silicone spatula into the cream gently.
Step 4. Transfer the prepared mango mousse to jars and chill covered for at least 2 hours to overnight.
Serve mango mousse jars with toppings and enjoy.
🥭Vegan Mango Mousse
To make a vegan mango mousse, I simply swap the cream with a plant-based alternative. My favourites are Elmlea Plant Double and Flora Plant Double Cream Alternative – both whip well when chilled and are easy to find in UK supermarkets.
I’ve also tried Coconut Collab Plant-Based Double Cream. It whips nicely but has a strong coconut flavour. I haven’t tested this recipe with coconut milk yet, but it could work if you don’t mind a more tropical taste. I use the same brand of coconut yogurt for vegan raita too!
🍽How to Serve this Eggless Mango Mousse Cup?
I like to decorate it with berries, mango balls (scooped using a melon scooper), and mint for a fancy-looking mango mousse. For a quick treat, I just add a swirl of whipped cream. This recipe makes 6 small servings or 4 generous ones.
For serving jar desserts like this and eggless tiramisu jars, I love using shot glasses, Weck mason jars, or even a mix of small jars I have at home.
Storing in the Fridge
I keep mango mousse cups in the fridge for up to 3 days. Just cover the jars with lids or cling film to prevent condensation and keep them fresh.
Recipe FAQ's
No, I don’t recommend freezing mango mousse as the texture changes after thawing. It won’t be smooth anymore. This mousse uses the same ingredients as my 3 ingredient mango ice cream but in different amounts. If you want something icy, try my vegan mango sorbet instead!
Start by layering the base of each jar with slices of Madeira cake. Spoon the mango mousse on top, then finish with berries, mango or chocolate savings for a beautiful layered dessert.
More Easy Mango Dessert Recipes You'll Love
Ingredients
- 1 cup Double cream Heavy cream / Whipping cream
- 1½ cup Mango Pulp Puree
- ½ cup Sweetened Condensed Milk
- 1 teaspoon Nielsen-Massey® Vanilla Extract Optional
Instructions
- Place the cream in a bowl and whip with an electric hand whisk or fitted with a stand mixer until the cream resemble medium - firm peak.
- Add the Vanilla Extract, Condensed Milk and Mango Pulp. Fold the ingredients into the cream, gently.
- Transfer the prepared mango mousse to jars and chill covered for at least 2 hours to over night.
- Serve with toppings of your choice and enjoy chilled eggless mango mousse.
Notes
Variations
- Lemon or lime juice – Add a splash for a sorbet-like tang.
- Saffron or cardamom powder – For an Indian-inspired mango mousse.
- Plant based cream – Swap the dairy cream for a vegan mango mousse alternative. See below my other plant based suggestions.
Expert Tips
- Use really cold whipping cream for a light, fluffy texture.
- For a firmer set, you can also add some melted white chocolate.
- Store-bought canned mango puree (Kesar or Alphonso) is smooth and saves time, but fresh mango works too.
- Have your serving jars ready—this mousse takes about 5 minutes to make.
- Strain the mango pulp through a fine mesh sieve for an ultra-smooth texture. (Optional)
- Try a fancy garnish like I have suggested below.
Serving Suggestions
I like to scoop the fresh mango into mango balls using a melon scooper—it looks elegant and delicious. To serve the mango mousse, I garnish it with those mango balls, fresh berries like blueberries or strawberries, and a sprig of mint for a fancy touch.My kids also love it with a dollop of vanilla whipped cream!
Nutrition
Disclosure - This post is sponsored by Nielsen-Massey Vanillas
Kathleen Hamilton says
The condensed milk - should it be the sweet kind
Sandhya's Kitchen says
Yes, It should be the sweetened one for the mango mousse.
ANgela says
I am in the US - any idea if there is a mango puree that is store-bought here? I have never seen it and was thinking I may just need to puree some fresh mangos myself in the blender. It looks lovely and I so want to make it.
Sandhya's Kitchen says
Hi Angela, I know there are many Asian brands that sell Mango Pulp in the US, which you can use for the recipe. Do you have an Asian grocer closer to where you live? One of the brands - is Swad Mango Pulp. Have a check and let me know.
Mirlene says
So glad to have made this eggless dessert! We love this mongo mousse and it's one of our favorite dessert.
Roxana says
What a lovely dessert! I love mangoes and this is so light and refreshing.
Jamie says
I love how much mango flavor is in this dessert and even better that it's eggless! Simple and delicious!
Jessica Formicola says
We made this mousse with dinner tonight and it was absolutely incredible! So much rich mango flavor!