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mango vanilla mousse
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Mango Vanilla Mousse Without Gelatin (Easy Dessert In Blender)

Mango vanilla mousse made with ripe, sweet mangoes, vanilla extract and heavy whipping cream makes easy, delicious, creamy mango dessert perfect for those who are looking for easy dessert recipes using ripe mangoes!
Course Dessert
Cuisine American
Keyword mango desserts, mango mousse
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 384kcal
Author PA

Ingredients

Instructions

  • Wash and peel the mangoes, slice in small sized pieces (discard the pit). Chill the sliced mangoes in the refrigerator prior to making the mousse for best results.
  • Once the mango slices are chilled enough (for about 30 minutes at least), we are ready to make the mango mousse!
  • Place the chilled heavy cream in the blender. Blend on low to medium for about 30 seconds, then blend on high for about another 30 seconds.
  • Add powderd sugar, blend again. Turn off the blender, open the jar and stir the contents using a spoon, then blend again for another few more seconds until the sugar is well dissolved in the cream.
  • Add the vanilla extract and mangoes also to the blender and blend until smooth.
  • If the mangoes are not blended well during the first time, you can turn off the blender again, open the jar and carefully stir the contents, then blend again until itp's very smooth and creamy in texture.
  • At this point, you can taste and see if the mango mousse is sweet enough and if necessary, you may add little more powdered sugar and blend again until everything is blended well.
  • The texture of the mousse should be smooth and creamy!
    (The amount of sugar you need will depend on the sweetness of the mangoes. If the mangoes are less sweet or sour in taste, you will need more sugar.
    However, for sweet mangoes, you will need only less sugar so you need to adjust the amount of sugar based on the taste of the mangoes that you use. If you want to reduce the sugar, make sure to use sweet mangoes!)
  • Once the mango mousse is made, transfer to small dessert cups or glass cups and chill (covered) in the fridge until the mousse is cold.
  • Once the mango mousse is chilled enough, it ready to serve!
    You can also top the mousse with more sliced mangoes or whipped cream, cherries etc just before serving!

Alternate method:

  • If you are not in a hurry, you can make the whipped cream separately and then fold in the blended mangoes to the prepared whipped cream and mix until they are well combined.
    Just make sure the cream and mangoes are mixed well and the texture is smooth and creamy.

Notes

The amount of powdered sugar you need to use might vary based on the sweetness of the mangoes that you use.
It is highly recommended to use sweet mangoes while you make dessert since sour mangoes will need a lot more sugar to taste good in desserts.
When you use mangoes that are sweet in taste, you can actually reduce the amount of sugar required since the mangoes are already naturally sweet.
In this recipe, I used one cup of powdered sugar but this is usually ideal for mangoes that are not sour and have mild to medium level of sweetness.
If the mangoes that you use are very sweet (which is good), you can start with lesser amount of sugar and only add more if required (once its made in the blender you can taste and see if the sweetness is enough and you may add more if required).
However, if the mangoes are sour, you may need more sugar and it's not recommended to use sour tasting mangoes for this recipe since the mango mousse will taste the best when you use sweet mangoes!

 

Nutrition

Calories: 384kcal | Carbohydrates: 47g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 18mg | Potassium: 232mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1995IU | Vitamin C: 38mg | Calcium: 51mg | Iron: 0.2mg