Why You’ll Love This Recipe

I love this mousse because the natural sweetness of ripe mango pairs beautifully with the slight tanginess of yogurt. The combination keeps the dessert fresh and balanced rather than excessively sweet.

I also like how little cooking is involved. Most of my preparation consists of blending, whisking, and folding before letting the refrigerator do the rest of the work.

It’s particularly convenient when I’m entertaining because I can prepare individual portions several hours ahead and keep them chilled until dessert time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe mangoes
Thick Greek yogurt or natural yogurt
Heavy whipping cream
Powdered sugar or honey
Fresh lime juice
Vanilla extract
Unflavored gelatin
Cold water
Fresh mango, diced, for garnish
Mint leaves, optional

I prefer very ripe, fragrant mangoes because they give my mousse plenty of sweetness and a vibrant color. When my mangoes are naturally sweet, I reduce the amount of added sugar or honey.

Directions

I peel and chop the mangoes, then place the flesh in a blender or food processor.
I add the lime juice and blend until I have a completely smooth mango purée.
I stir the Greek yogurt, vanilla, and powdered sugar or honey into my mango purée until evenly combined.
I sprinkle the gelatin over a small amount of cold water and leave it for about 5 minutes to bloom.
I gently warm the bloomed gelatin until it completely dissolves, making sure I don’t boil it.
I whisk a small amount of my mango mixture into the dissolved gelatin before gradually stirring it back into the remaining mango mixture.
In a separate chilled bowl, I whip the heavy cream until soft peaks form.
I gently fold the whipped cream into my mango-yogurt mixture in several additions. I use a light folding motion so I keep as much air in the mousse as possible.
I divide the mixture between individual dessert glasses or small bowls.
I refrigerate my mousse for at least 3–4 hours, or until completely chilled and set.
Just before serving, I decorate each portion with diced fresh mango and mint if desired.

Servings and Timing

I usually divide this recipe into approximately 6 individual dessert portions.

Prep time: 20 minutes
Chilling time: 3–4 hours
Total time: approximately 3 hours 20 minutes to 4 hours 20 minutes
Servings: approximately 6

Variations

For a completely mango-focused version, I swirl additional mango purée through my mousse before chilling it. I leave the swirl partially unmixed so I get attractive streaks of bright fruit throughout each glass.

For a coconut variation, I replace some of the whipping cream with thick coconut cream. I particularly like this combination because coconut naturally complements mango.

When I want more acidity, I add additional lime juice and a little finely grated lime zest. This gives my mousse an even fresher tropical flavor.

For extra texture, I add toasted coconut, chopped pistachios, crushed cookies, or granola immediately before serving.

I can also layer my mousse with mango purée in clear glasses. I spoon a little purée into the bottom, add the mousse, and finish with another small layer of mango on top.

Storage/Reheating

I store mango-yoghurt mousse covered in the refrigerator for up to 2–3 days. I prefer keeping each serving covered so the mousse doesn’t absorb refrigerator odors or develop a dry surface.

I add fresh mango and other garnishes shortly before serving rather than before storage. This keeps my toppings looking fresh and prevents extra fruit juices from collecting on the mousse.

I don’t reheat this dessert. I serve it directly from the refrigerator because its light, creamy texture depends on remaining properly chilled.

I also prefer refrigeration rather than freezing because freezing and thawing can change the smooth texture of the yogurt and whipped cream.

FAQs

Can I make mango-yoghurt mousse without gelatin?

Yes. I can leave out the gelatin for a softer, creamier mousse. I use thick Greek yogurt and firmly whipped cream to give it enough structure, although the finished dessert won’t set as firmly.

Can I use frozen mango?

Yes. I thaw frozen mango completely and drain away excess liquid before blending it. I find ripe fresh mango usually gives me the brightest flavor, but frozen fruit is a convenient alternative.

What type of yogurt works best for mango mousse?

I prefer thick Greek yogurt because it gives my mousse a creamy consistency without introducing too much extra moisture. I can also use strained natural yogurt.

How can I make my mango mousse sweeter?

I taste my mango purée before assembling the mousse. If my fruit isn’t particularly sweet, I add powdered sugar or honey a little at a time until I reach the sweetness I prefer.

Can I prepare mango-yoghurt mousse the day before serving?

Yes. I often prepare it the day before because the overnight chilling time allows my mousse to set completely. I keep it covered in the refrigerator and add fresh mango and other garnishes just before serving.

Conclusion

Mango-yoghurt mousse gives me a simple way to turn ripe mangoes into a creamy, refreshing dessert. I love the contrast between sweet tropical fruit, tangy yogurt, and light whipped cream, while a little lime keeps everything bright and fresh. Since I can prepare it well ahead of serving, it’s an easy choice for summer dinners, celebrations, or any time I want a colorful make-ahead dessert.

Mango-Yoghurt Mousse Recipe

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Mango-yoghurt mousse combines sweet ripe mango, tangy yogurt, and softly whipped cream for a light, airy tropical dessert. Served well chilled with fresh mango, it is a refreshing make-ahead treat for warm-weather meals and celebrations.

Author: Laura
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: Approximately 3 hours 20 minutes to 4 hours 20 minutes
Yield: Approximately 6 servings
Category: Dessert
Method: No-Bake
Cuisine: International
Diet: Vegetarian

Instructions

Peel and chop the mangoes, then place the flesh in a blender or food processor.
Add the fresh lime juice and blend until completely smooth.
Stir the Greek yogurt, vanilla extract, and powdered sugar or honey into the mango purée until evenly combined.
Sprinkle the gelatin over a small amount of cold water and leave it to bloom for about 5 minutes.
Gently warm the bloomed gelatin until completely dissolved, taking care not to boil it.
Whisk a small amount of the mango mixture into the dissolved gelatin, then gradually stir this mixture back into the remaining mango mixture.
In a separate chilled bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the mango-yogurt mixture in several additions, using a light motion to retain as much air as possible.
Divide the mousse evenly between individual dessert glasses or small bowls.
Refrigerate for at least 3–4 hours, or until thoroughly chilled and set.
Just before serving, garnish each mousse with diced fresh mango and optional mint leaves.

Notes

Use very ripe, fragrant mangoes for the sweetest flavor and most vibrant color.
Adjust the powdered sugar or honey according to the natural sweetness of the mangoes.
For a gelatin-free version, omit the gelatin and use thick Greek yogurt with firmly whipped cream; the mousse will have a softer set.
Frozen mango can be used if thawed completely and drained of excess liquid before blending.
For a coconut variation, replace some of the whipping cream with thick coconut cream.
Add extra lime juice and finely grated lime zest for a brighter, tangier flavor.
Swirl extra mango purée through the mousse or layer it with the mousse in clear serving glasses.
Add toasted coconut, chopped pistachios, crushed cookies, or granola immediately before serving for extra texture.
Store covered in the refrigerator for up to 2–3 days and add fresh garnishes shortly before serving.
A simplified 3-ingredient version can be made with mango, thick yogurt, and whipped cream, although the texture will be softer.

Nutrition

Serving Size: 1 dessert glass
Calories: 260 kcal
Sugar: 24 g
Sodium: 55 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 45 mg