Eggless Mango Mousse

Eggless mango mousse recipe – easy dessert recipe made with heavy whipping cream and mango pulp.

Eggless mango mousse has very creamy, light and airy texture. Only few ingredients and delicious dessert is ready in only 15 minutes. Of course you need few hours to let it set in fridge.

This is eggless mousse. I have not used gelatin or agar agar to set the mousse. Hence it is quick mango mousse recipe.

In this mango season, I have to make this yummy mousse as this is dear husband’s demand. He loves all kind of mousses.

It is very easy to make. Just whip some cream to soft peak and fold some mango puree. Flavor it with vanilla extract. Set them in individual servings and keep refrigerated till you serve. Delicious dessert is ready in minutes.

You can make this mousse few hours or a day earlier. And when you have some company, serve this and impress your guests.

Check out other Mango dessert
Mango pudding  //  Mango custard  //  Mango shrikhand

Step By Step Photo Instructions:

1) Take heavy whipping cream in a bowl. Chill it in the freezer for 15 minutes. Also chill the whisk attachment. Cream, whisk and bowl all three needs must be chilled. So it get whipped up easily and you will get maximum volume.

2) After 15 minutes, remove the bowl from freezer. Add sugar.

3) Whip it till you get soft peaks using hand mixer or stand mixer or by hand with wire whisk. Do not over whisk the cream, otherwise it will start to curdle and you will get butter out of it.

4) Then add mango pulp and vanilla extract to whipped cream.

5) And fold it (mix it) very gently. Do not mix it too much or vigorously.

6) Divide it into individual serving glasses.

7) Let it set for at least 2-3 hours in refrigerator before serving. Once it sets, serve cold. Garnish with some more mango pulp and serve.

Make this eggless mango mousse and enjoy. Please let me know how you like it in the comments below.

Serving suggestion: Serve as a dessert. make it ahead of time for your guests.

Expert Tips

• Heavy whipping cream – You can use ‘Malai’ which you get from top of milk. And if using store bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.
• Many readers are from India. I know that the cream you get in India does not have 35% fat content. But don’t worry, You can use amul whipping cream. It works perfectly fine. I got good review from Indian readers.
• To make whipping job easy, make sure that bowl, whisk attachment and heavy cream are really chilled. So I recommend to keep all three in freezer for 15-20 minutes. If you follow this tip, you will get nice and soft peaks even though it has less fat content.
• If you are using canned sweetened mango pulp, then reduce the sugar quantity.
• If you want Indian flavored eggless mango mousse, then skip the vanilla extract. Add 1 teaspoon of cardamom powder or 1 teaspoon of dry ginger powder. All the flavors go well with mangoes perfectly.

Check out other mousse recipes
chocolate mousse without eggs
Eggless strawberry mousse

Eggless Mango Mousse

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Eggless mango mousse recipe – easy dessert recipe made with heavy whipping cream and mango pulp.

Kanan

Prep Time 20 minutes mins

Total Time 20 minutes mins

Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

• 1 cup Heavy whipping cream
• 2 tablespoons White granulated sugar
• 1 ½ cups Mango pulp or puree
• 2 teaspoons Pure vanilla extract

Get Recipe Ingredients

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Instructions

• Take heavy whipping cream in a bowl. Chill it in the freezer for 15 minutes. Also chill the whisk attachment. Cream, whisk and bowl all three needs must be chilled. So it get whipped up easily and you will get maximum volume.
• After 15 minutes, remove the bowl from freezer. Add sugar.
• Whip it till you get soft peaks using hand mixer or stand mixer or by hand with wire whisk.
• Then add mango pulp and vanilla extract to whipped cream.
• And fold it (mix it) very gently. Do not mix it too much or vigorously.
• Divide it into individual serving glasses.
• Let it set for at least 2-3 hours in refrigerator before serving.
• Once it sets, serve cold.
• Garnish with some more mango pulp and serve.

Notes

• Heavy whipping cream – You can use ‘Malai’ which you get from top of milk. And if using store bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.
• Many readers are from India. I know that the cream you get in India does not have 35% fat content. But don’t worry, You can use amul whipping cream. It works perfectly fine. I got good review from Indian readers.
• To make whipping job easy, make sure that bowl, whisk attachment and heavy cream are really chilled. So I recommend to keep all three in freezer for 15-20 minutes. If you follow this tip, you will get nice and soft peaks even though it has less fat content.
• If you are using canned sweetened mango pulp, then reduce the sugar quantity.
• If you want Indian flavored eggless mango mousse, then skip the vanilla extract. Add 1 teaspoon of cardamom powder or 1 teaspoon of dry ginger powder. All the flavors go well with mangoes perfectly.

Nutrition

Calories: 169kcal (8%) | Carbohydrates: 16.4g (5%) | Protein: 1.1g (2%) | Fat: 11.3g (17%) | Saturated Fat: 7g (35%) | Cholesterol: 41mg (14%) | Sodium: 12mg (1%) | Potassium: 130mg (4%) | Fiber: 1g (4%) | Sugar: 14.8g (16%)

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