This mouth-watering eggless mango mousse recipe is so refreshing! Made with just 2 ingredients , mango pulp and cream, this creamy mousse is sure to impress. You need just 5 minutes to prep this easy recipe .
Eggless, gelatine-free and gluten-free. Follow step by step photos and video recipe for the perfect summer dessert.
Mangoes are pureed to create a smooth and creamy base, while the cream provides the light airy consistency.
Optionally adding Indian spices such as saffron and cardamom make this an Indian Mango Mousse Recipe.
Traditional mousse is made with either whipped egg whites or gelatine as a setting agent or stabiliser. In this simple dessert, you can cheat that by using whipped cream.
It is like my 3 ingredient Eggless Chocolate Mousse , Peanut Butter Mousse , Eggless White Chocolate Mousse or Caramel Mousse which also uses whipped cream and powdered sugar.
Mangoes are integral to Indian cuisine and are used in both sweet and savoury dishes. I love Indian Mango desserts, some of my favourites include:
Mango Shrikhand – a creamy dessert made with yogurt, cream, mango puree.
Gelatine free Mango Panna Cotta – this creamy mango dessert is made from a simple handful of ingredients.
Mango Cheesecake – no bake
Ingredients and substitutes
Full measurements can be found in the recipe card below
Fresh mangoes – I bought plump mangoes and made fresh mango pulp at home.
Follow the instructions on How to make Mango Pulp which is made from fresh chopped mangoes.
You can also make mango pulp from frozen mango cubes using a food processor or blender
Optionally, use store-bought mango pulp such as Kesar Mango Puree or pulp from alphonso mangoes.
Note that different mangoes will lead to slight changes in colour of the finished product.
Cream – I have used heavy whipping cream (double cream) that is whipped to soft peaks. The whipped cream makes this an airy mango mousse.
To make the cream easier to whip, let it come close to room temperature before whipping.
Optional:
Sugar or sweetener – white or brown sugar can work but it releases moisture. A better alternative is powdered sugar or icing sugar (UK) as it contains corn starch which helps to stabilise the mousse.
Maple syrup or agave nectar
Condensed milk – mango mousse with condensed milk
Cardamom powder – use green cardamom powder
Add a dash of orange juice and/or orange zest for added flavour
Ginger juice or ginger crystals go great with mango
Vanilla extract
Use leftover ingredients along with some condensed milk to make Mango Kulfi or Mango Ice Cream.
Vegan Mango Mousse
This is an eggless mousse recipe but uses dairy cream.
Instead of dairy whipping cream, use a plant-based alternative that is capable of whipping.
You can try and skim off the coconut cream that sits on top of a tin of coconut milk also.
Serving Suggestions
Enjoy as a dessert after a meal.
You can serve individually in serving bowls, jars, small glasses or even shot glasses. You may want to use a piping bag or funnel to cleanly transfer the mousse.
Serve delicious mango mousse topped with extra fresh fruits or herbs such as mint. I like more fresh mango puree, extra fresh mango pieces or strawberries with mine!
Chocolate shavings also go great! I like white chocolate and mango but you can use milk or dark chocolate too.
Take the mousse out from the fridge just before serving, otherwise it will become runny at room temperature.
Storage
Mango Mousse is a great make ahead dessert. Just be sure that your cream is well in date and then it can keep in the fridge for 2-3 days.
Ensure to use an airtight container or wrap your serving glasses in cling wrap (plastic wrap).
You can use leftovers to make Mango Mousse Cake or stir into Mango Overnight Oats.
Stir into yogurt to make delicious Mango Lassi .
Other Mango Recipes
- MANGO, BADAM COCONUT LADOO
- MANGO KHEER | EASY MANGO RICE PUDDING
- SHAHI MANGO PANEER KHEER
- MANGO MOCKTAIL
- MANGO RASMALAI
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mango Mousse Recipe
Ingredients
- 2 cup Mango Pulp
- 1 cup Cream double cream or whipping cream
Instructions
- In a mixing bowl, add the cream. 1 cup Cream
- Whip using a wired whisk or electric beater at high speed until you see soft to stiff peaks.
- Do not over whisk as the cream will become grainy.
- Pour in the prepared mango puree and mix in well. 2 cup Mango Pulp
- You can use a rubber spatula or silicone spatula to mix or continue to use the electric mixer.
- Decant into serving jars.
- Set mousse in the fridge for a few hours or overnight.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in April 2023. This post has since been updated but the recipe remains the same.
Mango Mousse Recipe
Ingredients
- 2 cup Mango Pulp
- 1 cup Cream double cream or whipping cream
Instructions
- In a mixing bowl, add the cream. 1 cup Cream
- Whip using a wired whisk or electric beater at high speed until you see soft to stiff peaks.
- Do not over whisk as the cream will become grainy.
- Pour in the prepared mango puree and mix in well. 2 cup Mango Pulp
- You can use a rubber spatula or silicone spatula to mix or continue to use the electric mixer.
- Decant into serving jars.
- Set mousse in the fridge for a few hours or overnight.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
In this Chili Tofu recipe, crispy tofu and chillies are tossed in a garlic chilli sauce. The recipe is a plant-based twist to my Indo-chinese chilli paneer recipe.
Chili tofu is everything you’d want from a dish – hot, sweet, sticky and crunchy all rolled into one! It is vegan, gluten-free and flavourful.
To make it, coat pressed tofu and pan fry it until it is super crispy and toss that with ginger, garlic, peppers and chillies. For the spicy sauce, I like to use a mix of soy sauce and chilli sauce.
Serve chilli tofu with sticky rice or chili oil noodles or enjoy it as it is topped with plenty of spring onions.
Arrange an Indo-Chinese buffet with vegetable spring rolls, vegetable manchurian, vegetarian chow mein and schezwan baby potatoes .
Chili Tofu Ingredients
Tofu – you need extra firm tofu for this recipe. Drain the tofu and use a tofu press or a heavy weight object with paper towels.
Chillies – use chillies of your choice and adjust the amount according to your liking. I like to cook with the green chillies and garnish with finely sliced red chillies.
Green capsicum – bell peppers add bulk and crunch.
Garlic and ginger – crush the garlic and ginger to add bright flavours.
Spring onions – aka green onions, use both the green and white part.
Soy sauce – use light or dark. Alternatively, use coconut aminos or tamari to make it gluten-free.
Chilli sauce – sweet chili sauce or a spicy chilli sauce both work depending on your taste.
Corn starch – the cornstarch helps to make the tofu super crispy. Alternatively use tapioca starch.
Sesame oil – sesame oil has a nutty flavour that is so good with soy sauce however you can use unflavoured oil also.
Salt and black pepper
Storage
Store leftover tofu chili in an airtight container and keep in the fridge for up to 3 days. The tofu may loose some of the crispiness as you reheat it. Reheat it in the microwave or stovetop.
I do not recommend freezing as the texture of the tofu and vegetables will change.
Other tofu recipes
Tofu Manchurian
Tofu Mango Coconut Curry
Fajitas with Tofu
Tofu Bhurji
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Chili Tofu
Ingredients
- 800 gram firm tofu 2 blocks
- 2 tablespoon cornstarch
- 1 teaspoon ginger minced
- 5 cloves garlic minced
- 1 capsicum chopped
- 3 chillies sliced, red and green
- 2 tablespoon soy sauce light or dark soy sauce
- 2 tablespoon chilli sauce
- 3 spring onion finely sliced
- 3 tablespoon sesame oil
- salt and black pepper to taste
Instructions
- Drain the tofu thoroughly then cut into cubes.
- Coat with cornstarch and mix well.
- Add half of the oil to a large skillet and pan fry the tofu until crunchy on all sides and golden brown.
- Remove from the pan and add the remaining oil.
- Add the minced ginger and garlic and sauté for a minute.
- Tip in the capsicum and green chillies and cook for a further minute on medium-high heat.
- Pour in the soy sauce and chilli sauce, salt and pepper and mix well.
- Toss in the crispy tofu and stir fry for a further 1-2 minutes.
- Garnish with spring onions and optionally extra chopped chillies.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
