Sweet Mango Mousse Recipes

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MANGO MOUSSE RECIPE



Mango Mousse Recipe image

Bright and creamy mango mousse is the perfect dessert for special occasions or last-minute cravings. This eggless mango mousse recipe is easy to make from scratch, with no cooking required. Whip up a batch of deliciously fresh and fruity mango mousse in just 10 minutes.

Provided by Dassana Amit

Categories     Desserts

Time 40m

Number Of Ingredients 8

2 mangoes (- sweet, ripe & medium-sized or 1.5 cups chopped)
1 to 2 tablespoons raw sugar ( or honey - add as required, optional)
½ cup light cream ((25% to 35% fat) or whipping cream)
¼ cup chopped mangoes
1 to 2 tablespoons chopped nuts (- cashews, almonds, pistachios)
1 to 2 tablespoons fruit preserve
1 to 2 tablespoons chocolate shavings (or grated chocolate or chocolate syrup)
3 to 4 mint sprigs

Steps:

  • In a blender, add the chopped mangoes. At this step, you can also add sugar or honey if the mangoes are not overly sweet.
  • Blend to a smooth fine puree.
  • Make sure to use only sweet tasting mangoes with dairy products. Tangy or sour-sweet mangoes when mixed with cream can cause stomach upsets.
  • Take cream in a bowl. With an electric beater beat the cream until you see soft peaks in it.
  • Ensure you don't over whip the cream.
  • Add the mango puree to the beaten cream.
  • Fold gently to combine the mango puree with the whipped cream.
  • Pour or spoon the mango mousse in small shot glasses or bowls. Cover and chill the mousse in the refrigerator for 1 hour to a couple of hours.
  • Serve mango mousse cold. Garnish any of your preferred toppings from the ingredients mentioned above or enjoy the mousse as is.
  • This mango mousse will keep well in the refrigerator for up to 3 to 4 days. Keep the glasses covered with plastic wrap or transfer to a sealed container.

Nutrition Facts : Calories 118 kcal, Carbohydrate 19 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 6 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving

MANGO MOUSSE



Mango Mousse image

Top each serving with extra mango if desired.

Provided by twinklez

Categories     Desserts     Mousse Recipes

Time 3h15m

Yield 4

Number Of Ingredients 2

1 cup heavy whipping cream
1 cup mango, pureed

Steps:

  • Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 23.4 mg, Sugar 6.2 g

MANGO MOUSSE



Mango Mousse image

Mango mousse made without gelatin or eggs.

Provided by www.DessertForTwo.com

Categories     Eggless Recipes

Time 4h10m

Number Of Ingredients 5

1 cup (8 ounces) chopped mango (fresh or frozen and defrosted is fine)
1 TB fresh orange juice
1 TB lime juice
1/4 cup sweetened condensed milk
3/4 cup heavy cream (very cold)

Steps:

  • In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
  • Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
  • Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
  • Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
  • Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

Nutrition Facts : Calories 266 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MANGO MOUSSE



Mango Mousse image

This is a lovely light, smooth mango cream, an elegant and easy do-ahead dessert for a dinner party. Cooking time is chill time. From Betty Bossi.

Provided by Chickee

Categories     Dessert

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 8

2 (500 g) mangoes (or 600g mango flesh- canned is OK)
1/2 a lemon, juice of
2 tablespoons white rum (Bacardi)
60 g icing sugar
100 ml thickened cream
2 egg whites
1 pinch salt
2 tablespoons icing sugar, extra

Steps:

  • Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
  • Whip the cream and fold into the fruit puree.
  • Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
  • Chill for 1-2 hours before serving.

SWEET MANGO MOUSSE



Sweet Mango Mousse image

This is a super easy recipe and has been a great hit at all the parties and potlucks I've taken it too.

Provided by Chef Ashwini

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups mango pulp
2 cups heavy whipping cream
1/4 ounce gelatin, 1 packet
1 cup sugar
2 tablespoons cold water
2 tablespoons hot water

Steps:

  • 1. sprinkle gelatin over 2 tbsp cold water. let stand for 1 minute till it softens. mix hot water in it.
  • 2. mix gelatin in mango pulp.
  • 3. In a cold steel container, beat cream and sugar a little.
  • 4. Mix cream in the pulp and beat till soft peaks form.
  • 5. Fill glasses with required amount of the mousse and refrigerate atleast 4 hours be fore serving.
  • 6. garnish with whipped cream, mint and thick mango pulp.

Nutrition Facts : Calories 663.5, Fat 44.2, SaturatedFat 27.5, Cholesterol 163, Sodium 50.6, Carbohydrate 67.3, Fiber 1.5, Sugar 62.3, Protein 4.4

FROZEN MANGO MOUSSE



Frozen Mango Mousse image

Provided by Food Network

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups sugar
Water, to cover
3/4 cup whites, from about 5 eggs
1 1/2 cups mango puree
2 tablespoons rum
1 1/2 teaspoons gelatin, sponged in 1 tablespoon cold water
2 cups cream, whipped to soft peaks
1/4 pineapple, peeled and cut into brunoise
1/2 ripe papaya, peeled and cut into brunoise
Satin Chocolate Sauce, recipe follows
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water

Steps:

  • In a saucepan, dissolve the sugar with the water and cook to soft ball stage 234 degrees F.
  • Meanwhile, whip the whites to soft peaks and then drizzle in the cooked sugar syrup to make an Italian meringue.
  • In another saucepan, bring the mango puree and rum to a boil. Then add the gelatin to melt it. Fold this puree into the meringue. Fold in the whipped cream and pipe into 3-inch ring molds and freeze overnight.
  • When ready to serve, make the fruit salad carefully tossing together the pineapple and papaya.
  • Warm outside of the metal rings with a torch* and pop them out onto dessert plates. Spoon fruit salad and Satin Chocolate Sauce over and serve.
  • Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
  • Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny.
  • The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.

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