3-Ingredient Tropical Mousse

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3-Ingredient Tropical Mousse

A light, airy, and zesty treat that takes less than 10 minutes to whip up.

Recipe Overview

  • Prep time: 10 minutes

  • Chilling time: 2–4 hours (essential for setting)

  • Servings: 4–6 portions

  • Difficulty: Beginner

Ingredients

  1. 1 can (14 oz) Sweetened Condensed Milk: This provides the sweetness and the structure.

  2. 2 cups Heavy Whipping Cream: Cold cream is key for a fluffy volume.

  3. 1/2 cup Citrus/Fruit Juice: Use freshly squeezed Lemon juice for a sharp tang, or Pineapple juice concentrate (unsweetened) for a tropical vibe.

Step-by-Step Instructions

  1. Whip the Cream: In a large chilled bowl, beat the heavy whipping cream until stiff peaks form. Be careful not to over-beat into butter!

  2. Combine Base: In a separate bowl, whisk together the sweetened condensed milk and your chosen juice (lemon or pineapple) until smooth and slightly thickened.

  3. Fold Together: Gently fold the whipped cream into the condensed milk mixture using a spatula. Do this slowly to keep the air in the mousse.

  4. Layer (Optional): As seen in your image, you can crush butter cookies or graham crackers to create a base or a crunchy topping.

  5. Chill: Transfer to a serving dish or individual ramekins. Refrigerate for at least 3 hours to allow the “magic” thickening to finish.

Pro Tips for Success

  • Temperature Matters: Ensure your heavy cream is ice-cold. If the bowl is warm, the cream won’t hold air as well.

  • The “Crust”: To get the look in the photo, crush Marie biscuits or Graham crackers and mix with a tablespoon of melted butter before topping.

  • Zest it Up: If making the lemon version, fold in 1 tablespoon of fresh lemon zest for an extra aromatic punch.

Nutritional Info (Per Serving)

Estimated based on 6 servings: | Nutrient | Amount | | :— | :— | | Calories | 340 kcal | | Total Fat | 22g | | Carbohydrates | 32g | | Protein | 4g | | Sugar | 30g |

Benefits of this Recipe

  • No-Bake: Perfect for hot summer days when you don’t want to turn on the oven.

  • Egg-Free: A great alternative for those with egg allergies or who dislike the taste of traditional egg-based custards.

  • Versatile: You can swap the juice for passion fruit pulp or lime juice for different flavor profiles.

Q&A

Q: Can I use low-fat condensed milk? A: You can, but the mousse will be significantly less stable and may feel “runny” rather than fluffy. Full-fat yields the best texture.

Q: My mousse didn’t thicken. What happened? A: This usually happens if there wasn’t enough acid (juice) or if the whipped cream was folded in too aggressively, popping all the air bubbles.

Q: How long does it stay fresh? A: It’s best eaten within 2–3 days. After that, the moisture from the mousse may make the cookie topping soggy.

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