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  • Writer's pictureIrenea Aristigueta


What's better than enjoying a lovely refreshing mango mousse poolside with your family making memories.

This mango mousse recipe has become a family staple every summer. I don't know where you live, but here in Florida, there's a mango tree on every corner. There are mangos for days. You see boxes of mangos in front of homes with a FREE sign.

Even if your state doesn't have tons of Mango trees, it's the perfect time to try this easy mango mousse recipe because they are in season. You can find them at every grocery store.

If you have kiddos, they'll enjoy helping you make this quick and easy no-bake treat. It's also a perfect date night dessert for you and your significant other.

I would love to see your delicious mango mousse desserts. Please tag me on Instagram when you make them @irenea.aristigueta

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Mango Mousse

1 tsp gelatin

2 tbsp water

8 oz diced mango

2 - 4 tbsp granulated sugar

a pinch of salt

1/2 cup of heavy cream

2 tbsp powder sugar

1/2 tsp vanilla extract


1 cup of diced mango

Whipped topping

1 cup of heavy cream

4 tbsp powder sugar

1 tsp vanilla extract


  • Sprinkle the gelatin over 2 tbsp of water and let it bloom (sit) for 5 mins.

  • Heat the gelatin mixture in the microwave for 10 - 15 seconds until dissolved.

  • Puree the diced mango, granulated sugar, and pinch of salt in a blender. (see note)

  • Pour the gelatin mixture into the mango puree and mix until well combined.

  • Whip the heavy cream, powdered sugar, and vanilla extract in a cold metal bowl until medium peaks form.

  • Fold the mango-gelatin mixture into the whipped cream in 2 batches.

  • Transfer the mango mousse to your serving dishes and chill for 2 - 4 hours. Keeps well in the fridge for 4-5 days.

  • Make the whipped topping before serving. In a cold metal bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

  • Add the diced mango to the chilled mango mousse, then top it off with whipped topping.


Adjust the sugar amount depending on the sweetness of your mango. Start with 2 tbsp. Taste, then add more as you desire. This recipe makes 2 cups of mango mousse. I used 5.5oz cups and made 4 servings.

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