Mango Mousse

May is the month where you get mangoes in India. Mango is the king of fruits, apart from being delicious it also contain an abundance of vitamins, minerals, and antioxidants that good for your health.

To sweeten this mousse I used sweetened condensed milk but you could use sugar or honey instead. This recipe is easy, kid friendly recipe.

The below recipe makes 12 mini dessert or a single dessert using a 31×20 cm Rectangular Glass Container.


4 Ripe Mangoes pureed

500gm Whipping Cream

100gm Sweetened Condensed Milk


Puree the Ripe Mango and set aside.

In a bowl, mix sweetened condensed milk and whipping cream. Then whip it to get soft peaks.

Reserve a tablespoon of the mango puree for later garnish and add half of the mango puree to the Whipped cream and fold in slowly.

Once it is mixed then add the remaining puree and fold in gently so you do not deflate the whipped cream.

Put the Mango mousse in a serving bowl and garnish with the reserved mango puree. Cover with cling wrapper and place in the fridge for at least 12 hours or overnight for best results.

Enjoy chilled.

Posted by

Hi, I'm Doreen Ivy Fernandes, I love cooking and trying techniques to make cooking very easy, tasty and interesting. I would like my readers to use some of my easy ingredients and techniques to get inspired to cooking new and different cuisines which they normally would not try to cook. If you have any questions or comments and would like to contact me, you are always welcome to email me at

2 thoughts on “Mango Mousse

    1. Hi Carol, I have used Puck whipping cream (a local brand). You can use a good whipping cream or double cream that is locally available for you.


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