Easy mango mousse

Portion size: Serves 6-8
Hands-on time 15 min, plus at least 2 hours setting
Difficulty: easy

Gluten-free

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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These almost effortless, incredibly summery mango mousses are perfect for a dinner party dessert, as they need to be made in advance anyway. With just five ingredients and 15 minutes prep time, this is a great recipe to have in your repertoire.

If you love mango desserts, try Vivek Singh’s mango crème brûlée or Avinash Shashidara’s mango cheesecake for something truly knock-out.

Before you start

The mousses need at least 2 hours to set, but will happily sit in the fridge overnight if you want to make them the day before.

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Ingredients

3 ripe mangoes, peeled and stoned
Finely grated zest and juice 1 lime
60g light brown sugar
3 medium free-range egg whites
300ml whipping cream

Specialist kit

6-8 glasses or ramekins

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Method

Dice one of the mangoes into 1cm cubes, then put in a bowl with most of the lime zest. Make a pureé by blending the remaining 2 mangoes with the lime juice and 1 tsp of the sugar until smooth.
Using a stand mixer or electric whisk, whip the egg whites until they form stiff peaks (they don’t flop over when you lift the beaters out), then add in the remaining sugar, a spoonful at a time, until smooth and glossy. Whip the cream in a separate bowl to soft peaks, then gently fold in half of the mango purée. Finally, gently fold the mango cream into the egg whites, taking care not to knock the air out.
Spoon into glasses or ramekins, layering with the diced mango and the remaining mango pureé, ensuring the top layer is diced mango. Put in the fridge to set for at least 2 hours before serving.
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Nutrition

224kcals Calories
16g (9.6g saturated) Fat
2.7g Protein
17g (17g sugars) Carbs
1g Fibre
0.1g Salt

Cook smarter

You can use shop-bought mango purée or even whizz up frozen mango, but when good mangoes are in season it’s well worth the effort of making the purée yourself to capture their magnificent flavour.