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The dessert, Light and fresh

Light mango mousse

Light mango mousse is a make-ahead dessert served in individual jars for 6 people, made with mango puree, whipped cream, and whisked egg whites. It takes about 30 minutes of active work and is fully prepared the night before serving. It's easy to make, costs around €2.50 per person, and the secret is choosing very ripe mangoes.

I'm whipping up a light, silky mango mousse with a touch of lime and coconut, served in individual jars.

Light mango mousse
For
6 people
Work
30 min
Total time
5 h 20
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.50
Calories per person
230 kcalcalculated by Kiloach, your weight coach

Light mango mousse plays on the contrast between the sweetness of ripe mango and the sharpness of lime, all wrapped in an airy texture from whipped cream and beaten egg whites. Toasted coconut adds a bit of crunch right before serving, without weighing down the dessert.

It's a great choice for a summer dinner with friends or a family meal on a warm day, since it's made entirely the night before and just waits in the fridge. It works well after a richer main course, like a barbecue or a slow cooked dish, to end the meal on a fresh note.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 4 h 20
  2. The same day 1 step, 3 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The night before, make the full mousse and pour it into the jars, then let them set in the fridge overnight. The same day, just toast the coconut, a quick three minute step you shouldn't skip. Right before serving, sprinkle each jar with toasted coconut and lime zest to keep that crunch.

The ingredients

6 people

Fruits and vegetables

  • Mangoes 4
  • Limes 2

Pantry

  • Sugaroften in the pantry 60 g
  • Shredded coconut 3 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Eggs 2

Allergens Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Peel the mangoes and blend the flesh with the lime juice and half the sugar until you get a smooth puree. 10 min

    Pass the puree through a sieve if the mangoes are fibrous.

  2. Whip the cold heavy cream into soft peaks, then gently fold it into the mango puree.

    Chill the bowl and whisk in the freezer for 15 minutes, the cream whips up better.

  3. Whisk the egg whites with a pinch of salt and the remaining sugar until stiff, then fold them into the mousse, lifting the mixture gently. 10 min

    Fold in the egg whites in three additions so you don't deflate the mousse.

  4. Pour the mousse into six jars and refrigerate overnight. 4 h

    Pipe the mousse into the jars using a piping bag, it's neater and faster.

The same dayDuring the day, whenever you get a moment.

  1. Toast the shredded coconut dry in a skillet, then let it cool. 3 min

    Stir constantly, it browns within seconds.

When it's time to serveThe final touches, right in front of your guests.

  1. Sprinkle each jar with toasted coconut and lime zest.

    Add the coconut at the very last moment so it stays crisp.

Our tips to get it right

  • Weigh out the sugar carefully, half goes into the puree and half into the egg whites, that balance matters for the final sweetness.
  • Use clear glass jars so the mango color shows through, this is a dessert people eat with their eyes too.
  • If your egg whites won't whip up properly, check the bowl for any trace of yolk or grease, that's usually what stops them from forming peaks.

The variations

  • Swap the mango for passion fruit mixed with a bit of mashed banana for a tangier version.
  • For a version without raw egg whites, use an Italian meringue instead, the mousse will hold its shape a bit better.
  • For kids, sprinkle white chocolate chips on top instead of coconut, it makes the dessert even sweeter and milder.

What to serve it with

  • Homemade iced tea with lime
  • Almond tuile cookies for crunch
  • Coffee after dessert

Storage

The jars keep for 2 days in the fridge, covered or wrapped. This dessert doesn't freeze well, the mousse texture would break down once thawed. Keep the coconut separate until serving if you're making it more than a day ahead.

Questions about this recipe

Can you use frozen mango instead of fresh?

Yes, thaw it completely and drain off excess liquid before blending. The flavor stays great, though the puree will be slightly less firm than with fresh mango.

How do you know if a mango is ripe enough?

It should give slightly when pressed and smell fruity through the skin. The riper it is, the sweeter it tastes, which lets you use less added sugar.

Can this be served in one large bowl instead of individual jars?

Yes, pour the mousse into a glass serving bowl for a dish everyone can share at the table. Just allow a bit more time to set, since the mixture will be thicker.

Is raw egg white a concern for kids?

Use very fresh eggs and serve the dessert soon after making it to keep things safe. If you'd rather skip raw egg whites, replace that step with an Italian meringue instead.

Can a light mango mousse be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 4 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make a light mango mousse?

Allow 5 h 20 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a light mango mousse?

About 230 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a light mango mousse cost?

About €2.50 per person, that's €15.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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