Mango Mousse

Known as the ‘king of fruits’. Every Punjabi household will agree to that statement. Mangoes make everything better. Nothing compares to this juicy and delicious fruit, Mangoes are a staple in the summers, be it mango smoothies, juice or just eating the fruit. My house is the just the same we have an ‘over-the-top’ obsession with the fruit, especially my dad and I. We look forward to having them after dinner and at times have them in the day also. So I thought of changing things up and making some mousse for dessert.

I came across a super easy recipe, decided to tweak it a little it’s a 3 ingredient recipe. A quick recipe and it does not take much of time to chill and set. You can make this ahead of time like I did and let it set. You can make a vegan version of this by using dairy-free cream. A quarantine friendly recipe. Super luxurious, rich and decadent. You just can’t stop at one. So go ahead make this and fix those cravings!



Safeda Mangoes
This is what the mousse should look like after the mango puree is mixed in


  1. 2 large mangoes ( safeda or big yellow mangoes )
  2. 1 Tbsp sugar or as needed ( I skipped )
  3. 1/2 cup + 2 Tbsp whipping cream ( low fat is ideal )
  4. 1/4 Tsp Vanilla essence
  5. Chopped mango to garnish


  1. Puree the mangoes in a blender
  2. Blend it into a smooth puree
  3. Whisk the cream in a bowl using a electric hand-held machine or manually
  4. Beat till its whipped nicely and has soft peaks
  5. Mix in the puree, don’t over blend at this point
  6. Pour in glasses or utensil of choice and refrigerate
  7. Let it set for a minimum of 30 minutes
  8. Garnish with chopped mangoes and serve


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