This mango mousse made without gelatin uses mascarpone to give body to fresh, frozen, or canned mango pulp, and whipped cream to keep the texture light and airy. It’s a quick, simple dessert—here’s how to make it.
Mango season is my favorite, and I love turning ripe mangoes into both sweet and savory dishes. This eggless mousse relies on mascarpone for structure and a whipped cream fold for the classic mousse lift. Make a smooth mango purée in a blender or food processor, mix in mascarpone, then gently fold in whipped cream. That’s it—delicious and elegant.
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Mango mousse ingredients
- Fresh, frozen, or canned mango: Use fresh mango, thawed and drained frozen mango, or unsweetened canned mango pulp. All will be puréed for the mousse.
- Mascarpone cheese: Mascarpone adds creamy structure without changing the mango flavor.
- Heavy cream: Whipped to semi-stiff peaks to create the mousse’s airy texture.
- Sugar and sea salt: A little sugar sweetens the purée; a pinch of sea salt balances the flavor.
Exact measurements are in the recipe card below.
How to make mango mousse without gelatin
Step 1: Slice the fresh mango (or thaw and drain frozen)
If using frozen mango, thaw it in the refrigerator and drain excess liquid before starting. If using canned mango, you can skip the cutting step.
To cut a fresh mango, slice off the two wide cheeks on either side of the long pit. Score each cheek in a cross-hatch pattern, cutting down to but not through the skin to form cubes. Push the skin outward to pop the cubes up and slice them away from the peel.
Step 2: Make the mango pulp
Add the mango pieces or pulp to a food processor or blender and purée until completely smooth, scraping down the sides as needed to remove any lumps.
Step 3: Add mascarpone cheese and sugar
Transfer the mango purée to a large bowl. Stir in the mascarpone, sugar, and a pinch of sea salt until smooth. Use a hand mixer for 1–2 minutes if you prefer, until there are no lumps.
Beat the mango-mascarpone mixture briefly to ensure it’s smooth and evenly combined.
Step 4: Whip the cream
In a separate chilled bowl, whip the heavy cream with a whisk attachment until it reaches semi-stiff peaks. Be careful not to over-whip.
Step 5: Combine all ingredients to finish the mango mousse
Fold one-third of the whipped cream into the mango mixture to lighten it, then gently fold in the remaining cream in two batches. Fold carefully until there are no streaks—this preserves the airy texture.
Debra says: Be gentle when combining
Because there are no eggs or gelatin, the whipped cream provides the mousse’s lift. Fold gently and slowly to keep the mousse light and fluffy—vigorous mixing will deflate it.
Step 6: Portion and chill
Spoon the mousse into 6–8 individual serving dishes. Cover and chill for at least 2 hours, or overnight for best texture. Serve with diced fresh mango if you like.
Expert tips
- Thaw and drain frozen mango first: Thaw overnight in the refrigerator and drain any excess liquid before pureeing.
- Use an immersion blender for stubborn lumps: If small bits of mascarpone remain after mixing, an immersion blender will smooth them out quickly.
- Better the next day: The mousse firms and the flavors meld after longer chilling. It will be even better the next day.
Make ahead
Mango mousse is ideal for making ahead. Prepare up to 2 days in advance and store covered in the refrigerator for up to 3 days. Do not freeze.
More mousse recipes
-
Chocolate Mousse Recipe
-
Easy Pumpkin Mascarpone Mousse
Debra’s Details: Quick, easy, and unfussy!
- Only 4 main ingredients (mango, mascarpone, cream, sugar).
- Works with fresh, frozen, or canned mango pulp.
- Fast to prepare—mix, fold, and chill.
- Eggless and gelatin-free, straightforward to make.
- Can be made up to 2 days ahead.
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Recipe
Mango Mascarpone Mousse without Gelatin
Ingredients
- 16 ounces mango cubes (or canned mango pulp)
- 8 ounces mascarpone cheese
- ½ cup granulated sugar
- 1 cup heavy cream
- pinch sea salt
Instructions
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If using frozen mango, thaw and drain before beginning. If using canned mango pulp, proceed to step 4.
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Slice fresh mango cheeks away from the pit. Score each cheek in a cross-hatch and remove the cubes from the skin.
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Purée the mango pieces in a food processor or blender until completely smooth.
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In a large bowl, combine the mango purée with mascarpone, sugar, and a pinch of sea salt. Mix until smooth.
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Whip the heavy cream in a chilled bowl to semi-stiff peaks.
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Fold one-third of the whipped cream into the mango mixture to lighten it, then fold in the remaining cream in two batches until uniform and airy.
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Portion into serving dishes, cover, and chill at least 2 hours or overnight. Top with diced mango if desired.
Notes
- Thaw and drain frozen mango first: Thaw overnight in the fridge and drain any excess liquid before pureeing.
- Use an immersion blender for stubborn lumps: If small bits of mascarpone remain, an immersion blender will smooth the mixture.
- Mousse improves with chilling: While it sets in 2 hours, overnight chilling gives better texture and flavor melding.
- Storage: Make up to 2 days ahead; keep covered in the fridge up to 3 days. Do not freeze.
Nutrition and other recipe details are estimates provided below.
Nutrition
Nutrition information is an estimate. Calorie accuracy is not guaranteed.