Eggless mango mousse without gelatin adds mascarpone to fresh or frozen mango, or canned mango pulp, to give it structure, and whipped cream to keep it light, airy and creamy. It's quick and easy to make, I'll show you how!
If you know me at all, you know mango season is my favorite season and I want to cram as many recipes in as possible, whether it's dessert or something savory.
This mango mousse is eggless and made without gelatin, instead, mascarpone cheese gives it the structure it needs. Just make a mango pulp in the food processor, (the same method I use when making mango cheesecake), and blend and whip, and BAM, you're done!
And if you don't know how to cut a mango, don't worry, I've got your back!
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Eggless mango mousse ingredients
- Fresh, frozen, or canned mango: You can usually find one or more varieties of mango in season throughout the year. My favorite variety is Atualfo, also called champagne mangos or honey mangos, available spring through early summer. (Their smaller size also looks so pretty when arranged on a mango upside down cake.) Whether you choose fresh or frozen, we'll be making a mango pulp. If you buy canned, it will already be pulp or purée, make sure it is unsweetened.
- Mascarpone cheese: Mascarpone gives the mousse structure, without adding any additional flavors. It just tastes very milky and creamy, so it blends in perfectly.
- Heavy cream: You'll need heavy cream because you have to whip it. Again, for the airy structure of mousse.
- Sugar and sea salt: Always balance the sweet with a touch of savory. I like sea salt here because it's less salty than kosher salt.
*Ingredients with measurements are listed in the recipe card below.
How to make eggless mango mousse without gelatin
Step 1: Slice the fresh mangos (or thaw and drain frozen)
If using frozen mango, skip to step 2. Make sure it is thawed and drained before you begin. If using canned mango, skip to step 3.
Mangos have a long pit or seed in the middle. To cut them, slice off the fleshy "cheek" part on each side, about ยผ-inch from the center. Then take a knife and make a cross-hatch pattern in each half, slicing down into the flesh until you almost reach the skin, creating cubes.
Press on the skin side to push the cubes out, like you're turning it inside out. Cut the cubes away from the skin.
Step 2: Make the mango pulp
Add the cubes of mango to a food processor or blender and purée until completely smooth.
Step 3: Add mascarpone cheese and sugar
Transfer the mango pulp to a large mixing bowl and add sugar, salt, and mascarpone.
Use a hand mixer and beat for 1-2 minutes until all ingredients are fully incorporated and no lumps remain. See tips below.
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Step 4: Whip the cream
In a separate bowl, use the whisk attachment on a hand mixer to whip the cream to semi-stiff peaks.
Step 5: Combine all ingredients to finish the mango mousse
Add โ of the whipped cream to the mango mixture and use a spatula to gently fold them together until there are no streaks. Continue adding it in 2 more batches, making sure it is fully incorporated with no streaks before adding more.
Debra says: Be gentle when combining
Because this mango mousse recipe is eggless and made without gelatin, you need to be very gentle when adding the whipped cream. It is solely responsible for creating that airy texture that makes mousse so light, so don't risk rushing or mixing too vigorously during this step or you'll have a flat situation on your hands.
Step 6: Portion and chill
Transfer the mango mousse to individual serving dishes (6-8) cover with foil or plastic wrap and chill for at least 2 hours or overnight. Serve topped with diced fresh mango if desired.
Expert tips
- Thaw and drain frozen mango first: Frozen mango is a great option, it's convenient and no need to worry about cutting it. (I use it for frozen mango margaritas!) Just be sure you let it thaw in the refrigerator overnight, then drain it before putting it in the food processor.
- Use an immersion blender for stubborn lumps: If you still have little flecks of mascarpone after mixing it with the mango, use an immersion blender to whisk them away.
- Mango mousse is even better the next day: Yes, it will set up after 2 hours, but because it's eggless and made without gelatin, it will be even better the next day. The chilling gives the mascarpone more time to blend in and create a sturdier structure, and the flavors will be wonderfully commingled.
Make ahead
Mousse by its very nature is a make-ahead dessert. Mango mousse can be made up to 2 days ahead. It will keep and hold its structure for up to 3 days total in the refrigerator. Do not freeze it.
More mousse recipes
Debra's Details: Mango mousse is quick, easy, and unfussy!
- Only 4 ingredients.
- Use fresh or frozen mango, or canned mango pulp.
- Mix it and portion it in a matter of minutes.
- Because it's eggless and made without gelatin, it's simple and straightforward to make. No muss, no fuss.
- Make it up to 2 days ahead.
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Recipe
Eggless Mango Mousse without Gelatin
Equipment
- food processor (or blender)
Ingredients
- 16 ounces mango cubes (or canned mango pulp)
- 8 ounces mascarpone cheese
- ½ cup granulated sugar
- 1 cup heavy cream
- pinch sea salt
Instructions
- If using frozen mango, skip to step 4. Make sure it is thawed and drained before you begin, see note. If using canned mango, skip to step 5.
- To slice the mango, cut off the fleshy "cheek" part on each side of the seed, about ¼-inch from the center. Then take a knife and make a cross-hatch pattern in each half, slicing down into the flesh until you almost reach the skin, creating cubes.
- Press on the skin side to push the cubes out, like you're turning it inside out. Cut the cubes away from the skin.
- Add the cubes of mango to a food processor or blender and purée until completely smooth.
- Transfer the mango pulp to a large mixing bowl and add sugar, salt, and mascarpone.
- Use a hand mixer and beat for 1-2 minutes until all ingredients are fully incorporated and no lumps remain. See tips below.
- In a separate bowl, use the whisk attachment on a hand mixer to whip the cream to semi-stiff peaks.
- Add ⅓ of the whipped cream to the mango mixture and use a spatula to gently fold them together until there are no streaks. Continue adding it in 2 more batches, making sure it is fully incorporated with no streaks before adding more.
- Transfer the mango mousse to individual serving dishes (6-8) cover with foil or plastic wrap and chill for at least 2 hours or overnight. Serve topped with diced fresh mango if desired.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll be added to my email list!
Notes
- Thaw and drain frozen mango first: Frozen mango is a great option, it's convenient and no need to worry about cutting it. Just be sure you let it thaw in the refrigerator overnight, then drain it before putting it in the food processor.
- Use an immersion blender for stubborn lumps: If you still have little flecks of mascarpone after mixing it with the mango, use an immersion blender to whisk them away.
- Mango mousse is even better the next day: Yes, it will set up after 2 hours, but because it's eggless and made without gelatin, it will be even better the next day. The chilling gives the mascarpone more time to blend in and create a sturdier structure, and the flavors will be wonderfully commingled.
- Make ahead and storage: Make up to 2 days ahead. Store covered in the refrigerator for up to 3 days total. Do not freeze.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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