Mango Mousse Recipe (Creamy, Light, and Delicious)

This Mango Mousse recipe features silky mango puree lightly sweetened with maple syrup, and folded into freshly whipped cream for a dreamy, airy texture.

The mousse can be stabilized with or without gelatin, ensuring a creamy and fluffy consistency every time. For an extra-special presentation, layer it into individual coconut crusts to create a picture-perfect dessert bursting with tropical flavor.

Four dessert bowls with mango mousse garnished with whipped cream, mongo slices and fresh mint.

Classic mousse is all about folding a flavorful base (usually chocolate or fruit puree) into whipped cream to create a creamy, cloud-like, spoonable dessert.

This mousse recipe takes that concept to the tropics, combining luscious mango puree with fluffy whipped cream. Whether you make it with or without gelatin, you end up with a light yet creamy tropical treat.

This creamy mango mousse is delightful on its own, especially if you’re short on time or want something lighter. However, I like to layer the mousse in coconut-lime crust cups topped with whipped cream for a little crunch and extra richness in each spoonful.

Whichever way you go, get ready for a creamy dessert that brings tropical sunshine to the table!

Jump to:

Why You’ll Love This Recipe

If you’re looking for a dessert that’s equal parts impressive and effortless, here’s why this mango mousse is a must-make:

Surprisingly simple. With just a few fuss-free ingredients (gelatin optional), you can whip up a restaurant-worthy dessert in no time.
Light yet indulgent. It’s the perfect rich and creamy ending to warm-weather meals without being heavy.
Optional crust. The naturally gluten-free coconut-lime crust adds a layer of nutty, toasty crunch that pairs beautifully with the luscious mousse.
Make-ahead friendly. Since it needs to be chilled in the fridge for several hours before serving, it’s perfect to prep ahead for parties, holidays, and special occasions.

Ingredient Notes

For the exact ingredient measurements and detailed cooking instructions, scroll down to the printable recipe card at the bottom of the post.

Here is everything you’ll need for this delicious mango mousse:

Mango mousse ingredients on marble background. The ingredients are lebeled as follows: maple syrup, mango, butter, whipping cream, shredded coconut, vanilla, lime, gelatin+water.

Here is a brief overview of the ingredients:

For the optional crust:

Shredded coconut – Go for unsweetened shredded coconut here. It brings a natural sweetness and a tender, slightly chewy texture that pairs perfectly with creamy mousse.
Lime zest and juice – The fragrant citrus oils from the zest brighten the crust, while the juice enhances the zing! Remember to zest the lime before juicing to make your life easier.
Unsalted butter (melted) – This binds the shredded coconut into a crust while adding richness. I use unsalted butter, but melted coconut oil also works.
Maple syrup – Adds subtle caramel-like natural sweetness and moisture. You can use honey, but maple syrup adds a nuanced depth that matches better with mango.

For the Mousse:

Unflavored gelatin powder (+ water) – This is what gives the mousse its light and airy yet stable shape. Make sure it’s fully dissolved before adding it to the mango puree to avoid lumps.
Mango – You can use peeled and chopped fresh mangoes or thawed frozen chunks for convenience.
Maple syrup – Adds a touch of natural sweetness without overpowering the mango. Like the crust, you can swap in honey, but maple syrup pairs best.
Vanilla – A splash of high-quality pure vanilla enhances the sweetness and adds a little warmth. Vanilla bean paste works, too, for a more intense vanilla aroma.
Whipping cream – This is where the fluffy homemade mousse magic happens, but it must be very cold to hold those stiff peaks.

How to Make Mango Mousse

Let’s walk through the step-by-step instructions:

Step 1: Make the crust base.

Toast the shredded coconut in a dry skillet over medium-high heat until it’s golden and fragrant. In a food processor or blender, pulse the cooled toasted coconut with the lime zest and juice, melted butter, and maple syrup.

Divide the crust mixture into dessert glasses or ramekins, pressing it gently with the back of a spoon to compact, then place in the fridge to chill while you move on to the mousse.

Toasted shredded coconut in a bowl of a food processor.

Step 2: Bloom the gelatin.

In a small bowl, stir gelatin into hot water until fully dissolved. Let it cool slightly.

Step 3: Make the mango puree.

Add mango chunks to a food processor or blender and puree until smooth, then push the puree through a fine mesh sieve to remove any fibrous bits.

Stir in maple syrup, vanilla, and the dissolved gelatin.

Pureed mango in bowl of a food processor.

Mango puree being pushed through a fine-mesh sieve with a rubber spatula.

Step 4: Whip and fold.

In a chilled mixing bowl, whip the heavy whipping cream until stiff peaks form. Then, gently fold half the mango mixture into the whipped cream until no streaks remain. Repeat with the other half.

Whipped cream and mango puree in a glass bowl.

Whipped cream and mango mixture in a glass bowl.

Step 5: Layer, chill, and serve.

Spoon or pipe the mousse into the chilled crust cups and refrigerate for at least 3 hours or overnight for the best texture.

Just before serving, top each mango mousse cup with a swirl of whipped cream, fresh mango slices, and a sprinkle of toasted coconut. Serve chilled and enjoy the island vibes!

Mango mousse in a glass dessert bowl. Garnished with whipped cream, mango slices and fresh mint.

Recipe Tips

Making this creamy mango dessert is surprisingly simple, but keeping these tips in mind won’t hurt:

Gelatin prep is key – Undissolved gelatin is the number-one culprit behind rubbery bits in mousse. Always stir it into hot (not boiling) water until completely smooth and let the mixture cool slightly before adding it to the mango puree (if it’s too hot, it can deflate some of the airiness later).
Strain the mango puree – Mango can have fibrous strands, even when perfectly ripe. For a silky-smooth mousse, push the pureed mango through a fine-mesh sieve before mixing (check out my Mango Puree recipe for step-by-step guidance).
Adjust sweetness – Mangos vary in sweetness depending on ripeness and variety. Taste your puree before adding the maple syrup and adjust accordingly. You don’t want to overpower the mango’s natural sweetness.
Chill your tools – Pop your mixing bowl and whisk in the fridge (or freezer for 10-15 minutes) before whipping the cream. Cold cream whips faster, holds its peaks better, and gives you more volume.
Fold gently, don’t stir – Folding helps maintain all the air you whipped into the cream, resulting in that classic cloud-like mousse texture. Use a wide spatula and turn the bowl as you gently lift the mixture from the bottom and fold it over the top.
Chill overnight – Mousse actually gets better with a bit of patience! Give it at least 3 hours in the fridge to set properly, but overnight chilling allows the flavors to meld and the texture to become perfectly creamy and dreamy.

Serving Suggestions

Whether you’re layering your mango mousse in mini coconut-lime crusts or serving it all on its own, it’s worth showcasing in clear dessert cups, stemless wine glasses, or petite ramekins for the prettiest presentation.

For toppings, I love a dollop of whipped cream, a few juicy mango slices, and a sprinkle of toasted coconut.

Chocolate shavings, fresh or frozen berries, a sprig of mint, a handful of toasted nuts like almonds, cashews, or macadamias, or even just a drizzle of maple syrup can also add a lovely finishing touch.

Overhead shot of four mango desserts on marble background.

Storing

To store, wrap each dessert bowl in a plastic wrap, making sure the wrap doesn’t touch the mousse. Refrigerate for up to 3 days. Freezing is not recommended.

FAQs

For the smoothest, sweetest mousse results, choose ripe, fragrant mangos such as Ataulfo (also called Honey or Champagne mangos) or Kent mangos. If fresh mangos aren’t available, thawed frozen mango chunks work just as well.

If you serve the mango mousse the same day, you can skip the gelatin. The mousse will still set slightly after at least 3 hours in the fridge, but it may start to liquefy the next day.

If you need it to last longer, try swapping the gelatin for agar-agar (a vegan alternative), and follow the package instructions carefully, as it sets differently and often needs a brief simmer to activate.

Yes, you can use canned mango pulp in this recipe. However, you may need to strain it to remove any fibrous bits. If the pulp is sweetened, be sure to adjust the amount of added sweetener accordingly.

To keep your mousse light, airy, and silky, start by fully dissolving the gelatin in hot water so it blends evenly without creating lumps.

Additionally, take time whipping the cream until stiff peaks form – and when folding in the pureed mango with the whipped cream, fold gently to preserve the airiness.

More Mousse and Pudding Recipes

Love this mango mousse? Here are a few more creamy layered desserts to try next:

Meet Maria

Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.