Description
A quick and delightful 3-ingredient mango mousse that combines the creamy richness of heavy cream with the natural sweetness of ripe mango pulp, lightly sweetened with brown sugar. Ready in minutes and perfect for a refreshing dessert.
Ingredients
Scale
Ingredients
- 1 cup Heavy Cream (Full-fat cream is recommended for the best texture.)
- 1 cup Mango Pulp (Use ripe mangoes or canned pulp without added sugars.)
- 2 tablespoons Brown Sugar (Adjust according to the sweetness of the mangoes used.)
Instructions
- Combine Ingredients: In a mixing bowl, add the heavy cream, mango pulp, and brown sugar. Blend together until the mixture is well mixed.
- Whisk to Soft Peaks: Using a mixer on medium speed, whisk the mixture for about 3-5 minutes until it reaches a soft peak consistency, which means the mousse should be fluffy but still hold a gentle peak.
- Refrigerate: Transfer the mousse into individual serving cups or a larger bowl. Cover with plastic wrap to prevent any odors and refrigerate for at least 30 minutes to allow the mousse to set and chill.
- Serve: Remove the mousse from the refrigerator, garnish as desired—such as with fresh mango slices or mint leaves—and serve chilled for the best taste and texture.
Notes
- For best results, use ripe, fragrant mangoes or high-quality canned mango pulp without added sugars.
- Adjust the amount of brown sugar based on the sweetness of the mangoes used to avoid overly sweet mousse.
- If heavy cream is not available, whipping cream can be used but might yield a lighter texture.
- Do not over-whisk the mousse to avoid it turning grainy or separating.
- Serve immediately after chilling for the freshest taste, or keep refrigerated until serving.
