Eggless Mango Mousse Recipe

White Chocolate Mango Mousse

White Chocolate Mango Mousse

White Chocolate Mango Mousse is prepared with fresh mangoes and white chocolate and is fruity, light, airy and just melts in the mouth. It captures the essence of mango in every spoonful! 

I love a summer dessert which is quick to make with an additional bonus of no added sugar. Mangoes being my favourite fruit this is my ultimate favourite dessert. Growing up eating mangoes was a precious part of my childhood. In my humble opinion, mangoes are one of the most exotic and luscious fruits. This White Chocolate Mango Mousse is full of refreshingly sweet mango flavours and a perfect summer dessert.

This mango mousse recipe is a light, sweet, creamy, airy and elegant dessert and so delicious that it is perfect for special occasions or last-minute sweet cravings. Instead of eggs or gelatine or agar agar – my recipe features only a handful of ingredients like fresh mangoes, white chocolate, cream, and some lime juice for freshness and ready in less than 15 minutes.

Other easy recipes you might like to try are Chocolate Souffle, White Chocolate Mango Mousse, Mango Paletta, and Mango Cake to name a few.


75 grams white chocolate
100 grams roughly chopped mango
125 grams whipping cream
½ teaspoon lemon juice
1 teaspoon lemon zest
¼ cup finely chopped mangoes

For Garnishing
2 tablespoons finely chopped Mango



Blend the roughly chopped mango pieces to make a fine smooth puree.


Cut the white chocolate into small pieces and put it in microwave safe bowl. Heat the white chocolate for 30 seconds in the microwave, then take it out and give it a stir. Depending on your microwave, you might not see much change yet. Continue microwaving in 15-second bursts at medium power, stirring as needed. Once the pieces are mostly melted, remove from the microwave and let the remaining bits melt in the residual heat.


Add the melted chocolate to the cream and whisk to a fluffy soft peak. It will take around 5-8 minutes to achieve that consistency. Be careful to not over whip.


After whisking add the lemon juice, lemon zest and mango puree to the cream and whisk again for couple of minutes or until well combined to a soft, fluffy and smooth consistency.  Add the chopped mango and gently mix.


Now scoop the mixture in desired serving bowls or glasses and top with some chopped mango pieces.

Top it with cling wrap and let it set in the fridge for 4-6 hours to chill before serving.

I like to make this dessert a day before I intend serve it.

Enjoy it cold!

Tips & Variations

  1. You can melt the white chocolate either in the microwave or in a bain marie. To melt the chocolate over a bain marie set the chocolate bowl over a small saucepan of barely simmering water — make sure the bottom of the bowl does not touch the surface of the water. Melt the chocolate, stirring occasionally, until completely smooth.
  2. White chocolate has a lower melting point compared to milk chocolate so can be a bit tricky when melting. Just watch it carefully while melting it and you should be fine. Never leave it unattended.
  3. The most important thing in this recipe is to use ripe juicy sweet as sour mangoes will not taste nice in this recipe. The best mangoes to use for this recipe are Alphonso, kesar or honey mango.
  4. If fresh mangoes are not available, you can also use mango puree. Most supermarkets sell mango puree in tins in the Asian section.
  5. You can also add some food colour to the mousse if you wish. I quite like the natural colour of the mango hence I do not like to add the artificial colouring.
  6. The colour of the mousse will vary with the kind of mangoes you use. Alphonso mangoes give a bright golden yellow colour to the mousse and other mango varieties gives a light-yellow colour.
  7. Make sure to only whisk the cream to soft peak as at that point it is easier to fold in the other ingredients. If the cream is over whisked it can very quickly either split or you will get lumps of cream in the mousse. To check if the cream has reached soft peak is if you swirl it with a spoon, it will gently hold the shape.
  8. The cream must be cold when you start, or it will not whip correctly. I always put the cream in the freezer for 15-20 minutes before whisking and it helps in quick smooth whisking.
  9. Glass or metal bowls are preferred when whipping cream. Copper bowls and plastic bowls can create problem with the chemical reaction.
  10. I did not add any sugar as the mangoes and white chocolate are naturally sweet. Please taste the mangoes before making the mousse and add 1-2 teaspoons of honey or sugar, if the mangoes are not overly sweet.

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