This creamy Mango Mousse is a light, tropical dessert bursting with fresh mango flavor. Made with ripe mangoes, whipped cream, and sweetened condensed milk, this easy no-bake dessert is silky smooth, refreshing, and perfect for warm weather gatherings, family dinners, or special occasions.
Prep Time
20 minutes
Chill Time
3 hours
Total Time
3 hours 20 minutes
Servings
4 servings
2 ripe mangoes, peeled and diced
1 cup heavy cream
1 can sweetened condensed milk
1 tablespoon fresh lime juice
2 teaspoons unflavored gelatin
4 tablespoons hot water
Step 1: Whip the Cream
Add the heavy cream to a large mixing bowl. Using a hand mixer, beat the cream until stiff peaks form. The cream should hold its shape when the beaters are lifted. Set aside.
Step 2: Add the Condensed Milk
Pour the sweetened condensed milk into the whipped cream. Beat gently until fully combined and smooth.
Step 3: Prepare the Gelatin
In a small bowl, combine the hot water and gelatin. Stir thoroughly until the gelatin completely dissolves. Allow it to cool slightly while preparing the mango puree.
Step 4: Make the Mango Puree
Place the diced mangoes in a blender or food processor. Blend until completely smooth.
Add the lime juice and dissolved gelatin mixture to the mango puree. Blend or stir until fully incorporated.
Step 5: Combine the Mixtures
Reserve about one-quarter of the mango puree for topping.
Fold the remaining mango puree into the whipped cream mixture. Mix gently until the mousse is smooth, creamy, and evenly colored.
Step 6: Assemble the Mousse
Divide the mango mousse evenly among 4 serving glasses, ramekins, or dessert cups.
Spoon the reserved mango puree over the top of each serving to create a vibrant mango layer.
Step 7: Chill and Set
Place the mousse in the refrigerator and chill for at least 3 hours, or until fully set.
Serve chilled and garnish with fresh mango cubes, lime zest, or mint leaves if desired.
For the best flavor, use fully ripe, sweet mangoes. Varieties such as Ataulfo or Honey mangoes work especially well for a rich, smooth mousse.
Be careful not to overwhip the cream. Once stiff peaks form, stop mixing to prevent the cream from becoming grainy or separating.
If using gelatin sheets instead of powdered gelatin, follow the package instructions for blooming and dissolving before adding them to the mango puree.
The sweetness of mangoes can vary. If your mangoes are exceptionally sweet, you may reduce the amount of condensed milk. If they are less sweet, adding a little extra condensed milk can enhance the flavor.
For a brighter tropical taste, add a little extra lime juice just before serving.
Store covered in the refrigerator for up to 3 days.
This easy mango mousse recipe delivers the perfect balance of creamy texture and fresh fruit flavor. The combination of ripe mangoes, whipped cream, and condensed milk creates an irresistibly smooth dessert that feels elegant while requiring minimal effort. Whether you are looking for a simple summer dessert, a tropical party treat, or an impressive make-ahead recipe, this mango mousse is sure to become a favorite.
