Ingredients

  • 2 cups Ripe Mango Puree (approx. 3 large mangoes)

  • 1 cup Heavy Whipping Cream (chilled)

  • 1/4 cup Powdered Sugar (adjust based on mango sweetness)

  • 1 tbsp Gelatin Powder (or Agar-Agar for a vegetarian option)

  • 3 tbsp Cold Water

  • 1 tsp Lime Juice (to brighten the flavor)

  • Fresh Mango Cubes and Mint Leaves for garnish

Instructions

1. Prepare the Mango Base

Peel and dice your mangoes, discarding the pit. Blend the flesh until it is completely smooth. To ensure a professional, velvety texture, press the puree through a fine-mesh sieve to remove any stringy fibers. Stir in the lime juice and set aside.

2. Bloom the Thickener

In a small heat-proof bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes until it becomes spongy. Gently melt the mixture by placing the bowl in a pan of hot water or microwaving it for 10-15 seconds until clear and liquid. Do not boil it. Slowly whisk the liquid gelatin into your mango puree.

3. Whip the Cream

In a separate chilled bowl, beat the heavy whipping cream and powdered sugar together. Start on low speed and increase to medium-high until stiff peaks form. Be careful not to over-beat, or it will turn into butter!

4. The Gentle Fold

Take about a third of the whipped cream and stir it into the mango puree to lighten it. Then, using a spatula, gently fold the remaining whipped cream into the mango mixture using a figure-eight motion. This preserves the air bubbles, keeping the mousse light and fluffy.

5. Chill and Serve

Spoon or pipe the mixture into glass bowls. Refrigerate for at least 3 to 4 hours (or overnight) until set. Just before serving, top with a generous heap of fresh mango cubes and a sprig of mint for that signature look shown in your image.

Quick Tips

  • Mango Choice: Use Alphonso or Honey mangoes for the best color and flavor.

  • Dairy-Free: Substitute chilled coconut cream (the thick part at the top of the can) for a dairy-free version.