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Mango Mousse

  • Author: Mr Lindh


Units Scale

800 g mango puree

200 ml whipped cream

1 tbsp gelatin powder

2 egg whites

2 tsp sugar

juice of one lime


Begin by pouring the mango puree into a bowl, giving it a gentle whisk. If mango puree isn’t readily available, you can easily create your own by mashing canned mangoes into a smooth consistency.

In a separate bowl, whip the cream until it reaches a delightful fluffiness.

Dissolve the gelatin powder in a small amount of hot water, ensuring it’s fully mixed.

In another bowl, use an electric mixer to whip the egg whites until they form stiff peaks.

Combine the dissolved gelatin and sugar with the whipped egg whites. Introduce the zesty lime juice to the mix.

With a gentle hand, fold the whipped cream and mango puree into the egg white mixture. The goal here is to blend the ingredients thoroughly while retaining the mousse’s airy texture.

Transfer the resulting mixture into a generously sized serving bowl or individual dessert cups, allowing it to set in the refrigerator for a minimum of 3 hour


  • Serving Size: 6