Best 5 Velvety Mango Mousse Recipes

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Indulge in the tropical delight of Velvety Mango Mousse, a culinary masterpiece that tantalizes your taste buds with its luscious texture and vibrant flavors. Embark on a culinary journey to create this delectable dessert, as we unveil the secrets behind its irresistible charm. Discover the perfect balance of sweet and tangy in our Classic Mango Mousse recipe, where the velvety mousse harmonizes with a tangy mango coulis. For a unique twist, explore our White Chocolate Mango Mousse, where the richness of white chocolate complements the tropical essence of mango. Craving a vegan alternative? Our Vegan Mango Mousse offers a delightful dairy-free indulgence, showcasing the natural flavors of mango in a light and airy mousse. Prepare to be captivated by the vibrant colors and irresistible flavors of Velvety Mango Mousse, as you embark on this culinary adventure.

Let's cook with our recipes!

MANGO MOUSSE



Mango Mousse image

Mango mousse made without gelatin or eggs.

Provided by www.DessertForTwo.com

Categories     Eggless Recipes

Time 4h10m

Number Of Ingredients 5

1 cup (8 ounces) chopped mango (fresh or frozen and defrosted is fine)
1 TB fresh orange juice
1 TB lime juice
1/4 cup sweetened condensed milk
3/4 cup heavy cream (very cold)

Steps:

  • In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
  • Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
  • Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
  • Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
  • Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

Nutrition Facts : Calories 266 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MANGO MOUSSE



Mango Mousse image

Top each serving with extra mango if desired.

Provided by twinklez

Categories     Desserts     Mousse Recipes

Time 3h15m

Yield 4

Number Of Ingredients 2

1 cup heavy whipping cream
1 cup mango, pureed

Steps:

  • Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 23.4 mg, Sugar 6.2 g

COUSCOUS MANGO MOUSSE



Couscous Mango Mousse image

Provided by Food Network

Categories     dessert

Yield Serves 6

Number Of Ingredients 9

1 cup water
3/4 cup couscous
4 tablespoons sugar
2 juice oranges, preferably Valencia
2 tablespoons Cointreau or other orange-flavored liqueur
1 ripe mango (about 1 1/4 pounds)
1 cup heavy (whipping) cream, chilled
1 teaspoon vanilla extract
One 8-ounce container vanilla yogurt

Steps:

  • In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly and set aside.
  • Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.
  • Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the Cointreau. Set aside.
  • Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.
  • In a chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate.
  • Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange-Cointreau sauce, sprinkle with minced orange zest, and serve.

COUSCOUS MANGO MOUSSE



Couscous Mango Mousse image

Provided by Food Network

Categories     dessert

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 cup water
3/4 cup couscous
4 tablespoons sugar
2 juice oranges, preferably Valencia
2 tablespoons orange flavored liqueur
1 ripe mango (about 1 1/4 pounds)
1 cup heavy (whipping) cream, chilled
1 teaspoon vanilla extract
1 (8-ounce) container vanilla yogurt

Steps:

  • In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly set aside.
  • Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.
  • Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the liqueur. Set aside.
  • Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.
  • In chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate until ready to serve.
  • Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange sauce, sprinkle with minced orange zest, and serve.

MANGO TRIFLE MOUSSE



Mango Trifle Mousse image

Provided by Food Network

Number Of Ingredients 7

1 envelope (1 tablespoon) unflavored gelatin
2 cups fresh mango 'puree', about 2 peeled and pitted mangoes, plus slices for garnish
1/3 cup sugar
1/2 teaspoon vanilla
1 cup plain yogurt
1 cup well-chilled heavy cream
Mint sprigs or pomegranate seeds, for garnish

Steps:

  • In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender, blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture and blend the mixture well. Transfer 3/4 of mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, reserve 1/4 cup and fold the rest into the mango mixture gently, but thoroughly. Assemble and divide the mousse amount into 4 martini glasses placing 1/2 tablespoon mango slices and add a generous layer of mousse and another layer of the chilled cream. Chill the mousses for at least 4 hours or overnight. Garnish with mint sprigs or pomegranate seeds.

Tips for Making Velvety Mango Mousse:

  • Use ripe mangoes: The riper the mangoes, the sweeter and more flavorful your mousse will be.
  • Chill the ingredients: Chilling the cream, milk, and mangoes before making the mousse will help it set up more quickly and smoothly.
  • Beat the cream until stiff peaks form: This will help create a light and airy mousse.
  • Fold in the mango puree and whipped cream gently: Overmixing can cause the mousse to deflate.
  • Chill the mousse for at least 4 hours before serving: This will allow it to set up properly.

Conclusion:

Velvety mango mousse is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a special treat, give this recipe a try!

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