During one of those sticky-hot afternoons when cooking a full meal feels like a chore and turning on the oven is out of the question, I found myself elbow-deep in overripe mangoes. My kids had decided they were suddenly “too mushy,” and my husband—bless him—had bought them by the crate.

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Rather than let them go to waste, I whipped out my blender and decided to experiment. I didn’t want anything fussy, and honestly, I was craving something cool, light, and sweet but not too heavy after dinner. That’s when this creamy mango mousse was born, out of pure necessity and a sweet tooth that wouldn’t quit.

The first batch I made was gone within minutes. My youngest licked the bowl, my husband thought I’d picked it up from a fancy café, and I just sat back, feeling smug and slightly surprised at how easy it was.

It’s now part of our regular summer dessert rotation and I’ll admit, sometimes I make it just for myself and sneak spoonfuls from the fridge when no one’s looking. It’s that good. If you’ve got ripe mangoes and a little heavy cream, this mousse will absolutely become your new favorite no-bake dessert.

Short Description

Creamy Mango Mousse is a light, airy dessert made with real mango puree and whipped cream, gently sweetened and chilled until perfectly smooth and silky.

Key Ingredients

1½ cups cold heavy cream
1½ cups fresh mango puree (from ripe mangoes)
⅓ cup powdered sugar
3 tablespoons vanilla instant pudding mix

Tools Needed

Blender or food processor (for mango puree)
Fine mesh sieve
Electric hand mixer or stand mixer
Large mixing bowl
Rubber spatula
Ramekins or serving glasses
Plastic wrap

Cooking Instructions

Step 1: Prepare Your Mango Puree
Peel and dice 2–3 ripe mangoes. Blend until completely smooth. For the silkiest texture, pour the puree through a fine mesh sieve into a bowl, pressing gently with a spoon. Set aside to cool.

Step 2: Whip the Cream
In a large chilled bowl, add cold heavy cream, powdered sugar, and vanilla instant pudding. Beat with an electric mixer on medium speed until it thickens slightly, then switch to high speed and whip until soft peaks form. Don’t overwhip, stop as soon as the cream holds its shape but is still smooth.

Step 3: Fold in the Mango
Using a spatula, gently fold the cooled mango puree into the whipped cream mixture. Use a light folding motion to keep the mousse airy. Stop once the mixture is fully combined and pale orange.

Step 4: Chill and Set
Spoon the mousse into serving glasses or ramekins. Cover each with plastic wrap (without touching the surface) and chill in the refrigerator for at least 2 hours until set and firm.

Step 5: Serve and Enjoy
Serve chilled. Optional toppings: fresh mango chunks, a dollop of whipped cream, or mint leaves for a touch of color.

Why You’ll Love This Recipe

Naturally Fruity: Fresh mango puree brings out a tropical, naturally sweet flavor.

No-Bake Dessert: Perfect for summer or days when you want a quick, chilled treat.

Creamy & Airy: The whipped pudding cream makes the mousse light and luscious without feeling too rich.

Minimal Ingredients: Just four simple items come together to make something special.

Kid-Approved: The texture and taste make it a hit with both little ones and grown-ups.

Mistakes to Avoid & Solutions

Using unripe mangoes
Solution: Always check for soft, fragrant mangoes. If they’re firm or sour, let them ripen at room temp first.

Overwhipping the cream
Solution: Stop beating as soon as soft peaks form. If it starts to look grainy or stiff, it’s gone too far.

Not straining the mango puree
Solution: Don’t skip the sieve. It removes fibers and makes the mousse silky smooth.

Mixing too aggressively
Solution: Always fold the mango in gently. Stirring too hard deflates the cream.

Not chilling long enough
Solution: Chill for at least 2 hours. If you’re short on time, pop it into the freezer for 30 minutes, then transfer to the fridge.

Serving and Pairing Suggestions

As a light dessert after grilled meals or spicy dishes.

Serve in martini glasses for a fancy dinner party vibe.

Top with coconut flakes or crushed pistachios for texture.

Pair with iced green tea or a mildly sweet white wine.

Serve alongside fresh berries for extra color and flavor.

Storage and Reheating Tips

Refrigerate in airtight containers for up to 3 days.

Cover with plastic wrap if stored in glasses to prevent skin forming.

Do not freeze, as it can ruin the creamy texture once thawed.

Serve straight from the fridge, no reheating needed.

Whisk slightly if it separates, though it rarely does.

FAQs

1. Can I use canned mango pulp instead of fresh mangoes?
Yes, but choose a brand without added sugar or preservatives. Adjust the powdered sugar to taste if using sweetened pulp.

2. What can I substitute for instant pudding mix?
You can use unflavored gelatin (bloomed and dissolved), but the texture may be slightly firmer. You’ll need about 1 tsp of gelatin.

3. Can I make this dairy-free?
Use full-fat coconut cream in place of heavy cream and skip the pudding or use a vegan alternative.

4. How do I know when the mousse is set?
It should be firm to the touch and no longer jiggle when you gently shake the glass.

5. Is this safe for toddlers?
Yes! As long as there are no allergies to dairy or mango, this is a soft and safe dessert for young kids.

Tips & Tricks

Chill the mixing bowl and beaters beforehand for faster whipping.

Use Alphonso or Ataulfo mangoes for the sweetest, most vibrant flavor.

For an elegant swirl, reserve a spoonful of mango puree and drizzle over the top before chilling.

Add a tiny pinch of cardamom for a subtle spice twist.

Want more mousse structure? Add 1 extra tbsp of pudding mix.

Recipe Variations

1. Tropical Coconut Mango Mousse

Swap ½ cup of heavy cream with canned coconut cream.

Add 1 tbsp shredded coconut folded in with the mango.

Garnish with toasted coconut flakes.

Flavor profile: Creamier with a tropical, nutty finish.

2. Berry Mango Mousse

Add ½ cup blended strawberries or raspberries to the mango puree.

Use only 1 tbsp powdered sugar if berries are tart.

Flavor profile: Slightly tangy and fruity.

3. Chocolate Mango Mousse

Layer chocolate ganache (melted dark chocolate + cream) between mousse layers.

Garnish with chocolate curls.

Flavor profile: Rich and decadent, with mango’s brightness cutting through the chocolate.

Final Thoughts

When my kids smile with mango mustaches and my husband raises an eyebrow after the first spoonful like, “Wait, you made this?”, I know it’s a keeper. Recipes like this are why I cook—not just for nourishment, but for those shared, sweet moments.

If you’re a mango lover, or even just a fan of light, chilled desserts that don’t involve baking or fussing, give this one a try. Trust me, once you try it, you’ll probably start hoarding ripe mangoes too.

Creamy Mango Mousse