Easy 3-Ingredient Mango Mousse (Eggless)

Four glasses of creamy mango mousse topped with fresh mango cubes and mint leaves, arranged on a light surface.

5 from 2 votes

Easy 3-Ingredient Mango Mousse (Eggless)

Light, creamy 3-ingredient mango mousse made with fresh mango, whipped cream & sugar. Easy, refreshing, no-bake summer dessert!

Prep Time10

Chilling Time4

Total Time4 10

Course: Dessert

Cuisine: World

Keyword: eggless, mousse

Servings: servings

Calories: 237kcal

Equipment

Hand Mixer

Ingredients

7 oz Mango from about 2 medium mangoes
1 cup Heavy cream cold
4 tablespoons Powdered sugar

Optional:

1 teaspoon Vanilla bean paste or extract
Mint leaves for decoration

US Customary - Metric

Instructions

Prepare the mango puree: Peel and cut the mangoes into cubes. Place in a blender or food processor and blend until smooth. Set aside.
Whip the cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla (if using) until stiff peaks form.
Fold in the mango: Gently fold the mango puree into the whipped cream until fully combined and no streaks remain.
Pipe and chill: Transfer the mousse to a piping bag. If it feels too runny, refrigerate the piping bag for 1 hour before using. Pipe into serving glasses or bowls.
Set and serve: Refrigerate for at least 4 hours or overnight.
Decorate and serve: Just before serving, garnish with fresh mango cubes and mint leaves. (optional)

Video

Notes

Storage: Keep the mousse covered in the fridge for up to 2 days. Do not leave at room temperature for long, as the mousse softens quickly.
Sweetness level: Adjust powdered sugar depending on the sweetness of your mangoes. Some ripe mangoes may not need as much.
Heavy cream: For best results, use full-fat heavy cream (at least 35% fat). Make sure it is very cold before whipping. Chilling your bowl and beaters also helps achieve stable whipped cream.
Shortcuts: For convenience, you can use store-bought mango pulp or puree (such as Alphonso mango pulp, often found in cans). Just make sure it’s unsweetened or adjust the sugar in the recipe accordingly.
Stability warning: This mousse is not very stable since it contains no stabilizers. Always serve it straight from the fridge, and avoid letting it sit out too long.
Serving idea: Layer the mousse with crushed cookies, sponge cake cubes, or granola for a parfait-style dessert.
How to stabilize the mousse:
- Gelatin: Dissolve 1 teaspoon gelatin in 2 tablespoons cold water and let it bloom for 5–10 minutes. Melt the bloomed gelatin in the microwave for about 15 seconds until liquid. Stir 1 tablespoon of mango puree into the gelatin (to temper it), mix until smooth, then combine it back into the remaining mango puree. Finally, fold into the whipped cream.
- Agar-agar: A vegetarian alternative to gelatin. Prepare according to package directions, mix into the mango puree, and allow it to cool slightly before folding into the cream.
- Cream cheese or mascarpone: Folding in 2–3 tablespoons will add richness and improve structure while keeping the mousse creamy.
- Instant vanilla pudding mix: Replace the powdered sugar with 2–3 tablespoons of pudding powder and whip it with the cream. It stabilizes the mousse while adding a subtle vanilla flavor.

Nutrition