This Mango mousse is one of the easiest desserts you can make this Eid!

Only requiring 3 ingredients and 5-10 minutes of preparation, you’ll be making mango mousse again and again in no time.

You can use 1-2 cups of mango puree in this Recipe.

The more puree you add the more mango flavor/sweetness you’ll have, but the downside being that your mousse will not set as much in the refrigerator and will stay slightly liquidy.

Both flavors/textures are great in their own way though so try them out and see which one you like better!

If you want both extra mango flavor + your mousse to set, try using some gelatin which I’ll talk about more in a bit.

This mousse is eggless and gelatin less, so it is best suited for serving in cups as it can be a little too soft for larger bowls once set.

If you would like to serve it in a larger bowl, or just want a more firmer mousse. Add some gelatin to the mix when adding your mango puree.

Just follow the directions on your gelatin package (some will say to soak in cold water first, some warm), and strain the liquid into your mix to avoid any lumps. Set in the refrigerator as usual.

For the toppings I like to keep it easy and use mango puree, but you can jazz it up a few different ways. Try topping with any of these:

A dollop of cream, shredded coconut, finely sliced almonds, finely sliced pistachios, mint leaves, chocolate shavings, etc.

You can watch the full process in this video!

INGREDIENTS  

• 1 cup heavy whipping cream
• 1-2 cups mango puree (sweetened)
• Sugar (optional – add to mango puree if needed)
• Pinch of salt
• For a firmer mousse, add 1 packet gelatin to the mango puree (after following package directions). Always strain the extra gelatin bits out before mixing with the mousse.

INSTRUCTIONS 

Pour your cream into a large bowl and whisk until you see the top thicken. It should make soft peaks, you can also whip it less if you want a less airy dessert but don’t overwhip.

Then add in your mango puree and a light pinch of salt. (I’m using an already sweetened store bought puree, but you can blend your own mangoes with some sugar to make the puree also. )

Gently fold everything together until very well incorporated.

Pour your mousse into small serving cups, wrap with cling film , and refrigerate for a couple hours until it sets.

Once set, you can add any toppings you like, I keep it simple by adding the same leftover mango puree from earlier, and some beautiful dried rose petals.

Put back in the fridge if serving later, always serve chilled.