Easy creamy mango mousse recipe with coconut dip
Looking for an easy and delicious dessert to serve for Christmas? This creamy mango mousse might be just what you need. Of course it can be served at any time of the year as it is delicious all year round and is definitely a perfect summer dessert. So don’t be fooled by the Christmassy photos. 🙂
The first time I made this mango mousse was when I had gone to the market and ended up with a box full of fresh mangoes. They were on sale as they were very ripe and could not be sold a day later, so the vendor wanted to get rid of them. So I bought the bunch for just a few euro. Great deal! But I was then left with an enormous amount of mangoes, so what to do with those?
As luck would have it, it was almost Christmas and I figured it would make for a delicious and easy Christmas dessert, so I went about making this mango mousse for a dinner party. You don’t need a lot of ingredients but you do need:
- 3 ripe mangoes
- 2 passionfruit
- heavy whipping cream or double cream
- egg whites
- lemon juice
For serving I decided it would be cool to have the rim of the glass decorated with some coconut so in order to do that I prepared the glasses first. I loosely whisked one egg white and placed it in a wide bowl. I added a mix of grated coconut with a bit of sugar in a small bowl and first dipped the glass into the egg white and into the coconut mixture next. Repeat this for all the glasses and set aside so they can dry.
Making the mango mousse
Now on to making the fresh mango mousse. For this you clean the mangoes and you add the flesh into a blender or you can use a stick blender too. Since I love the mango flavor but sometimes ripe mangoes can get a bit too ripe and need something to freshen it up a little bit. Which is why I added a bit of passionfruit and lemon juice to the fresh mango pulp. That gave it a bit extra flavor. Obviously it all depends on the mango season. So make sure to taste your mango purée. Maybe it doesn’t need anything extra.
While your making the puree soak 3 gelatin leaves (each leave weighs 1.5 gr of gelatin) into cold water. Use unflavored gelatin.
Whipping the egg whites
Now take the heavy cream and add this to a small saucepan. Heat it on medium heat until hot but do not let it boil! Dissolve the gelatin leaves into the cream. Let it cool slightly before adding it to your mango mix.
Next you start by mixing the egg whites to soft peaks in a mixing bowl or use your food processor or an electric mixer. Add the sugar and mix until glossy and it forms stiff peaks. Using a rubber spatula fold this through your mango mix.
Divide the mango mousse over your glasses and cover with plastic wrap. Carefully so you don’t break the rim of coconut.
Set in the fridge
Now place the glasses inside the fridge for about 4 hours or until the mango mousse has set. When you’re ready to serve let the mango mousse get to room temperature and serve with whipped cream, pomegranate and a sprinkle of grated coconut. Any other fresh fruit would also be delicious.
Now you can make this easy mango mousse recipe into a vegan mango mousse by adding agar agar powder instead of the gelatin sheets and replacing the cream for coconut milk. Coconut and mango work great together so in terms of flavor this would be a great combination. Leave out the eggs. The texture will be very different as agar agar can be much firmer and you will also miss the fluffiness of the egg whites. I have yet to try making this eggless mango mousse recipe but will do so soon! This raspberry mousse is vegan and would be a great mango version as well.
Lactose free version
It is easier to make a lactose free version of this easy dessert. For that you replace the cream with coconut milk or coconut cream and you’re all set. So that’s an easy change.
This creamy mango dessert can easily be transformed into another fruity mousse. Think about using other kinds of stone fruit like peaches, apricots, plums or even strawberries would work well.
If you’re still sticking to the mango mousse you could add additional flavors into the airy mousse by adding for instance a little bit of cardamom powder, a splash of maply syrup or swap the lemon juice for lime juice.
Of course in terms of topping you can add anything you like. Fresh mango, other fruits or whatever else looks good.
How long can you make the mango mousse in advance?
The mango mousse will keep in the fridge for about 2-3 days, so perfect if you want to have a stress free Christmas.
- 6 glasses
- 50 gr grated coconut
- 2 tbsp sugar
- 1 egg white
For the mousse
- 3 large ripe mango
- 2 pcs passionfruit
- juice of 1 lemon
- 2 gelatine sheets
- 150 ml double cream
- 2 egg whites
- 85 gr sugar
- pomegranate seeds
- grated coconut
- Put the coconut and the sugar together in a bowl and stir together.
- Put the egg white in another bowl and whisk this loosely for a second or so.
- Dip each glass into the egg white first and after that into the coconut-sugar mixture. Leave to dry.
- Make the mousse by cleaning the mango and putting the flesh into a blender. Add the dragon or passionfruit and the juice of the lemon. Puree everything and then put it through a sieve to remove all the seeds.
- Soak your gelatine leaves in cold water for about 5 minutes. Heat the cream on the stove until almost boiling, add the gelatine to it and stir until dissolved. Add this to the mango mixture.
- Mix the eggwhites till firm, add the sugar and mix until glossy and stiff peaks form. Fold this carefully through the mango mix
- Pour into the glasses and leave to set in the fridge
- Decorate with some pomegranate and the grated coconut or use coconut cream.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.