What kind of mangos are best for mousse?

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.

Can I make this mango mousse recipe without gelatin?

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.

Can I use canned mango pulp?

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.

How do I avoid grainy or runny mousse?

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.