Mango mousse

The taste of summer.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
Summer treats don't get any better than this. Smooth, sweet, fruity mango mousse - perfect for the warmer weather!


Mango mousse
  • 2 large (1.2kg) mangoes, flesh chopped
  • 1 tablespoon lime juice
  • 1/3 cup (55g) pure icing sugar
  • 2 teaspoon gelatine powder
  • 1 teaspoon orange blossom water, optional
  • 300 millilitre thickened cream, softly whipped
  • extra mango and lightly toasted shredded coconut, to serve


Mango mousse
  • 1
    Blend the chopped mango, lime juice and icing sugar in a blender or food processor until smooth. Transfer to a bowl.
  • 2
    Combine the gelatine and 1 tablespoon of cold water in a small cup. Stir in 1 tablespoon of boiling water and stir until gelatine is dissolved. Whisk the gelatine mixture and the orange blossom water into the pureed mango mixture.
  • 3
    Fold the whipped cream through the puree and then spoon into 6 glasses. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  • 4
    Serve topped with diced mango and coconut.


Not suitable to freeze or microwave.

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