Ingredients
- 1½ cups Heavy Cream (Cold)
Heavy cream is the foundation of the mousse, lending richness and creaminess to the dessert. Cold heavy cream whips faster, giving the mousse its airy, stable structure. - 1½ cups Mango Puree
Fresh, ripe mangoes create a naturally sweet and aromatic base. They give the mousse a tropical flavor and beautiful orange hue. Mango puree also lends the mousse its smooth texture without needing gelatin. - ⅓ cup Powdered Sugar
Powdered sugar adds a gentle sweetness and smoothness, dissolving seamlessly into the mousse. - 3 Tablespoons Vanilla Instant Pudding
Vanilla instant pudding adds a slight thickening effect, helping the mousse maintain its structure while adding a hint of vanilla flavor.
Instructions
Step 1: Prepare the Mango Puree
To make a smooth and creamy mango puree:
- Peel and chop fresh, ripe mangoes.
- Blend the mango pieces in a food processor or blender until you achieve a creamy, lump-free consistency.
- Scoop out about ½ cup of this puree and set it aside for the topping.
Using ripe, sweet mangoes is key. If the mangoes are too tart, you may want to add a bit more powdered sugar later in the recipe.
Step 2: Whip the Heavy Cream
- Place the mixing bowl in the freezer for about 10 minutes to chill it. This helps the cream whip faster and hold its shape better.
- In the chilled bowl, add the heavy cream, vanilla instant pudding, and powdered sugar.
- Using an electric hand mixer, beat the mixture on medium speed until stiff peaks form. This will take a few minutes, so be patient!
Tip: Scrape down the sides of the bowl frequently to ensure everything is well-mixed.
Step 3: Combine the Mango Puree and Whipped Cream
- Add the mango puree (except the ½ cup set aside) to the whipped cream mixture.
- Gently fold the mango puree into the whipped cream using a spatula. Be careful not to over-mix, as this can deflate the cream and make the mousse heavy.
Step 4: Assemble and Chill the Mousse
- Transfer the mango mousse mixture to a piping bag with a round tip.
- Pipe the mousse into five small glass cups, layering it attractively.
- Cover each cup with plastic wrap and refrigerate for at least 5 hours, though overnight chilling is ideal to develop the flavors fully.
Step 5: Garnish and Serve
When ready to serve, remove the mousse cups from the fridge and top each with the reserved mango puree, a dollop of freshly whipped cream, or slices of fresh fruit.
Notes
- Use Cold Cream
Cold heavy cream whips faster and holds its shape better than room-temperature cream, ensuring a stable mousse. - Chill Thoroughly
Although tempting to dig in right away, chilling the mousse for at least 5 hours (or even overnight) deepens the flavors and firms up the texture. - Choose Ripe Mangoes
The sweetness of the mangoes makes a big difference, so choose ripe ones for the best flavor. If mangoes are slightly tart, adjust the powdered sugar to taste.
- Prep Time: 10 minutes