Easy Mango Mousse

This homemade mango mousse is the ultimate fresh summer dessert. It’s made with no eggs or gelatin, just fresh mango, mascarpone, cream and powdered sugar for a crowd pleasing recipe.

It’s that time of year where I need my nightly sweet treat but it’s simply too hot to bake anything. This mango mousse is the perfect solution. It’s light, fluffy, perfectly sweet and delicious with fresh fruit and mint on top. It has a tropical, sweet and slightly tangy flavor that is perfect for a summer dessert.

We’re using fresh mango, mascarpone to thicken it up, heavy cream, sugar, and some lime zest and orange juice to help balance all the flavors. This recipe requires no gelatin or any other weird thickening agents- just pantry staple ingredients. If you love this recipe, try my gluten free lemon bars next!

Tips before we get started

• You can use fresh or frozen mango here, but if you use frozen mango, just be sure to let it thaw and then drain off any excess liquid before blending.
• I highly recommend chilling the mousse for the full three hours before serving. Ideally overnight if you have the time, but at least three hours will do the trick!
• Be sure you don’t over whip the cream, you just want stiff peaks but don’t want to whip until the cream splits.

How to make mango mousse

Add the diced mango, orange juice and lime zest to a blender and blend until smooth. Set aside.

In a medium mixing bowl or bowl of a stand mixer, add the mascarpone, powdered sugar, vanilla and salt. Beat with an electric mixer until well combined, about 30 seconds.

Add in the heavy cream and beat until stiff peaks form- about 3 minutes on medium speed. Fold in 1/3 of the mango puree, then another 1/3, fold gently to combine, then add in the final 1/3.

Once mixed, transfer to an air tight container and let set in the fridge for at least 3 hours before serving. Serve with more fresh mango, whipped cream, mint. Enjoy and try my mango popsicles next!

Key ingredients & swaps

Mango. The star of the show here! If using fresh mango, I suggest ensuring it’s really ripe so it is naturally more sweet and flavorful.

Orange juice. I love pairing orange juice with mango, but you can also use pineapple juice for a different flavor profile.

Heavy cream. We need heavy whipping cream to make the whipped cream which we will fold into the mango puree. I do not recommend any swaps here.

Powdered sugar. Powdered sugar will sweeten the mouse but also help thicken the mixture a bit. This is key since we aren’t using eggs or gelatin for structure.

Mascarpone. Mascarpone will help this mango mousse hold its shape while still keeping it light and fluffy. You can swap for cream cheese if you prefer, just be sure it is plain and unsweetened.

How to store

Once prepared, this mango mousse will keep in the fridge for about 4 days. I suggest storing it separately from any added toppings such as the fruit, whipped cream or mint just to ensure those items stay fresh. This is the perfect dessert to prep the night before a summer barbecue so it’s ready to go!

Unfortunately, I don’t recommend freezing this recipe as the texture won’t hold up very well when it thaws.

Summer desserts to try next!

• Gluten Free Crumble
• Gluten Free Strawberry Shortcake
• Blueberry Crisp
• Gluten Free S’mores Bars

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