Mango Mousse Pudding

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🥭 Mango Mousse Pudding Recipe

  • Prep time: 20 minutes

  • Chilling time: 4 hours (minimum)

  • Servings: 4–6

  • Difficulty: Easy

Ingredients

  • 2 cups Fresh mango puree (from about 3 large ripe mangoes)

  • 1 cup Heavy whipping cream (cold)

  • 1/4 cup Whole milk or coconut milk

  • 1/2 cup Condensed milk (adjust based on mango sweetness)

  • 1 tbsp Unflavored gelatin powder (or agar-agar for vegetarians)

  • 3 tbsp Cold water (to bloom gelatin)

  • 1/2 tsp Vanilla extract

  • Optional: Fresh mango chunks and mint leaves for garnish

Instructions

  1. Bloom the Gelatin: Sprinkle the gelatin over the cold water in a small bowl. Let it sit for 5 minutes until it looks like applesauce. Microwave it for 15–20 seconds until completely liquid (do not boil).

  2. Blend the Base: In a large bowl, whisk together the mango puree, condensed milk, and vanilla extract until smooth.

  3. Temper: Stir the liquid gelatin into the milk, then slowly pour that mixture into the mango puree, whisking constantly to avoid lumps.

  4. Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.

  5. The Fold: Gently fold the whipped cream into the mango mixture using a spatula. Do this slowly to keep the air in—don’t stir vigorously!

  6. Set: Pour the mixture into individual serving glasses or a large glass bowl.

  7. Chill: Refrigerate for at least 4 hours, or ideally overnight, until set.

Tips for Success

  • The Mango Matters: Use fiberless mangoes (like Alphonso, Ataulfo, or Honey mangoes). If your mangoes are stringy, run the puree through a fine-mesh sieve first.

  • Cold Tools: Chill your mixing bowl and whisk attachments in the freezer for 10 minutes before whipping the cream. It’ll reach stiff peaks much faster.

  • Avoid Over-mixing: When folding the cream into the mango, stop as soon as the streaks disappear. Over-mixing will deflate the mousse and make it dense.

Benefits

  • Vitamin Boost: High in Vitamin A and C for immunity and skin health.

  • No Refined Sugar: If your mangoes are sweet enough, you can swap the condensed milk for honey or maple syrup.

  • Gluten-Free: Naturally safe for those with gluten sensitivities.

Nutritional Info (Per Serving)

Calories Total Fat Carbs Protein Sugar
285 kcal 16g 32g 4g 28g

Q&A

Q: Can I make this vegan?

A: Absolutely. Use coconut cream (chilled overnight) instead of heavy cream, and use 1.5 tsp of agar-agar powder instead of gelatin. Swap condensed milk for condensed coconut milk.

Q: My mousse didn’t set. What happened?

A: Usually, this means the gelatin wasn’t fully dissolved or was “killed” by boiling. Also, some tropical fruits (like pineapple or papaya) contain enzymes that break down gelatin—luckily, mango isn’t usually an offender unless it’s extremely acidic!

Q: How long does it last?

A: It stays fresh in the fridge for up to 3 days. Cover the tops with plastic wrap to prevent a “skin” from forming or absorbing fridge odors.

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