Mango Mousse – a delicious recipe with gelatin, water, mango, caster sugar, lemon, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sprinkle gelatine over hot water in a small bowl.
2
Stir to dissolve.
3
Cool for 10 minutes.
4
Peel mango.
5
Slice the flesh away from the large flat stone.
6
Reserve a few thin slices for decoration.
7
Puree the remaining mango in a blender or food processor with the castor sugar& lemon rind.
8
Whisk cream until it is thick.
9
Pour in the mango mixture& fold through until evenly blended.
10
Pour in the cooled gelatine.
11
Stir well.
12
Whisk egg whites until stiff.
13
Fold gently through the mango mixture until completely combined.
14
Transfer to serving glasses.
15
Leave to set in the fridge for 1-2 hours.
16
Decorate with the sliced mango and fresh flowers, if desired.
17
Serve and enjoy!
265
kcal
Calories
19
g
Fat
18
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 teaspoons gelatin, 80 ml very hot water, 1 large ripe mango, 50 g caster sugar, and more.
Yes, Mango Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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