This creamy and light mango mousse is made without gelatin and has the perfect balance of sweet and tangy mango flavors. It’s an easy dessert that’s smooth and fluffy, perfect for any occasion.
Ingredients:
1 ½ cups heavy cream (cold) 
1 ½ cups mangoes (pureed) 
⅓ cup powdered sugar 
3 tablespoons vanilla instant pudding mix 
Instructions:
Make the Mango Puree
Blend the mangoes in a food processor or mixer until smooth and creamy. Reserve ½ cup of the puree for topping.
Whip the Cream
In a large mixing bowl, add the cold heavy cream, vanilla instant pudding mix, and powdered sugar.
Using an electric hand mixer, beat the mixture until stiff peaks form.
Fold in the Mango Puree
Gently fold the remaining mango puree into the whipped cream mixture using a spatula. Mix until well combined and smooth.
Assemble the Mousse
Transfer the mousse to a piping bag fitted with a round tip. Pipe the mousse into 5 glass cups or dessert bowls.
Cover each cup with plastic wrap and refrigerate for at least 5 hours (or overnight) to let it set and enhance the flavors.
Serve & Enjoy
Top with the reserved mango puree, freshly whipped cream, or fresh fruit if desired. Serve chilled and enjoy!
Notes:
Cold Heavy Cream: Always use cold heavy cream to ensure it whips faster and holds its shape well.
Chill Time: Allow the mousse to chill for at least 5 hours for the best texture. Overnight chilling is even better.
Use Ripe Mangoes: Sweet, ripe mangoes are essential for the best flavor. If your mangoes are tart, you may need to add more sugar to balance the tanginess.
Optional Toppings: You can use Cool Whip if you’re short on time for making fresh whipped cream.
Nutrition (per serving):
Calories: 306 kcal
Carbohydrates: 26g
Protein: 2g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 81mg
Sugar: 16g
Vitamin C: 18mg
Enjoy this deliciously smooth Creamy Mango Mousse for a refreshing and fruity dessert that’s sure to impress!
