Creamy Mango Mousse
A silky-smooth tropical dessert that comes together in just 10 minutes with absolutely no baking required. Fresh mango pieces add a burst of sunshine to every spoonful of this luscious, cloud-like cream. The perfect make-ahead treat for summer gatherings or any day you crave something exotic.
🛒 Ingredients
6 servings
- 1 can (14 oz / 397 g) sweetened condensed milk
- ¾ cup (200 ml) heavy whipping cream
- 1¼ cups (300 ml) mango nectar or concentrated mango juice
- 1 envelope (¼ oz / 7 g) unflavored powdered gelatin
- 3 tablespoons cold water to bloom the gelatin
- 1 ripe mango, peeled and cut into small cubes
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Directions
- 1
Pour the sweetened condensed milk, heavy cream, and mango juice into a blender. Pulse a few times to combine.
- 2
Bloom the gelatin by sprinkling it over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes, then melt it in a double boiler or microwave for about 10 seconds until fully liquid.
- 3
Add the warm, melted gelatin to the blender with the other ingredients.
- 4
Blend everything together for about 1 minute until perfectly smooth and creamy.
- 5
Pour the mousse into individual serving glasses or a large dessert dish.
- 6
Gently fold in the fresh mango cubes.
- 7
Freeze for 1 hour, or refrigerate for 2 hours 30 minutes, until the mousse is set and firm.
- 8
Serve chilled. It pairs beautifully with a scoop of vanilla ice cream.
💡 Chef's Tip
Use the ripest, most fragrant mango you can find for the best flavor. For a more intense mango taste, blend half of the fresh mango directly into the mousse before folding in the remaining cubes.
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