Instructions
1. If using gelatin, dissolve it in warm water and let it sit for 5 minutes to bloom.
2. Blend the mango cubes in a blender or food processor until completely smooth.
3. In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer until soft peaks form.
4. Gently fold the mango puree into the whipped cream using a spatula.
5. Add in the condensed milk, lemon juice, and vanilla extract. Mix until fully combined and smooth.
6. If using gelatin, gently fold it into the mousse mixture at this point.
7. Pour the mousse into serving glasses or dessert bowls and smooth the tops.
8. Refrigerate for at least 2-3 hours or until set and chilled.
Prep Time: 15 minutes | Chill Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 230 kcal | Servings: 4 servings
Tips:
– Use very ripe mangoes like Alphonso or Ataulfo for the sweetest flavor and best texture.
– For extra flair, top with whipped cream, fresh mango chunks, or a sprinkle of toasted coconut before serving.
– Make sure your cream is cold to whip up faster and hold volume better.
– Don’t overmix when combining the whipped cream and mango puree to keep the mousse light and airy.
Conclusion:
This Creamy Mango Mousse is the perfect no-fuss dessert that tastes like sunshine in a spoon. With just a few ingredients and no baking required, it’s ideal for all skill levels and sure to impress anyone who takes a bite. Cool, creamy, and bursting with mango — it’s pure bliss in a glass.
