Ingredients
Scale
- 2 ripe mangoes, peeled and cubed
- 1 cup heavy cream, chilled
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- In a blender or food processor, puree the mangoes until smooth. Set aside.
- In a large bowl, beat the chilled heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
- Gently fold the mango puree into the whipped cream until well combined. Stir in the milk and vanilla extract.
- Divide the mousse evenly among serving glasses or ramekins.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely. Garnish with fresh mango slices or mint leaves before serving.
Notes
For a richer flavor, use Alphonso mangoes if available. You can adjust the amount of powdered sugar to suit your sweetness preference. To make it vegan, use coconut cream instead of heavy cream, and agar-agar powder instead of agar agar. Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg