Mango Mousse | A light and airy summer dessert made with heavy cream and mango purée.
Mango Mousse was a dessert I’d eagerly look forward to my Mom making as a child. It was a beautiful, inviting dessert that would have dinner party guests raving and going back for seconds, myself included. A few years ago I opted to bring dessert at a summer potluck and asked my Mom for the recipe. I remember I kept having her repeat the recipe because I couldn’t believe how easy it was!
Since then, this has become a favorite at home, it’s great for those warm months when you want something sweet but nothing too heavy. It’s a great last minute dessert that requires no cooking or baking.
This is an eggless/vegetarian mousse that does not require eggs or gelatin. I find it best to serve after it’s been chilled for at least 2 hours. To give it some depth and added flavor I add in fresh fruit and roasted pistachios for a crunch just before serving. Some of my favorite fruits to add include pears, peaches, mango chunks, halved grapes and bananas. You could even top this with cardamom whipped cream for a trifle type dessert. This recipe is flexible and really you can add any fruit you have on hand.
- 2 cup heavy cream/full fat cream
- 1 cup mango purée, fresh or canned
- 1 teaspoon cardamom powder
- 2 tablespoon powdered sugar
- 1 cup chopped fruit, optional
- Roasted pistachios, chopped, optional
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
- Gently fold in mango purée, cardamom powder and fruits if you choose.
- Cover and chill for a minimum of 2 hours
- Garnish with roasted pistachios and serve.