This mango mousse recipe folds Alphonso mango pulp into whipped cream and sets it with gelatin or agar-agar. It is eggless, needs only a few hours of chilling to finish, and the Alphonso Mango Pulp Tin lets you make it all year round.
Which pulp to use for mango mousse
A mousse is only as good as the fruit in it. The base is a smooth, sweet puree, and you want one with little fibre so that you do not need to strain it. Fresh Alphonso is harvested about February to June, and our 2027 season opens on 1 February 2027. Outside that window, the Alphonso Mango Pulp Tin is the practical choice. It comes in 850 g and 3.1 kg tins, from Rs 590, and is available all year.
We do not add anything to this recipe that you cannot find in an Indian kitchen: cream, a setting agent, lime juice and, if the pulp needs it, a little sugar. The mango does the rest. If you are using fresh fruit, a ripe Alphonso blended until smooth works the same way. We do not use carbide. Our Alphonso mangoes are ripened naturally on hay beds.
Why Alphonso suits mousse
Alphonso pulp is described as rich, creamy and non-fibrous, which is what a mousse needs. The texture is smooth without straining, and the flavour is strong enough to stand up to a cup of cream. Many recipes add sugar because the mango is too tart or watery. A ripe Alphonso is usually sweet enough that you taste first and add sugar only if you need it.
The word mousse is French for foam. The dessert is a cold, airy cream set lightly so that it holds its shape and still melts on the tongue. In India, mango mousse is usually made with whipped cream and a setting agent, and many homes use agar-agar so that the dessert stays vegetarian. This page gives both versions, with measured quantities. Both are eggless.
Classic eggless mango mousse with gelatin
This version gives the smoothest, silkiest result. Gelatin is made from animal collagen, so it is not suitable for vegetarians. For a vegetarian version, scroll to the agar-agar recipe below.
Ingredients
- 1 cup Alphonso mango pulp, fresh or from the tin, at room temperature
- 1 cup heavy whipping cream, chilled
- 2 tablespoons sugar, optional (taste your pulp first)
- 1 teaspoon gelatin powder
- 2 tablespoons warm water, to bloom the gelatin
- 1 teaspoon lime juice
Method
- Sprinkle the gelatin over the warm water and leave it for 5 minutes until it turns into a clear gel. Melt it gently over a hot water bath without boiling.
- Stir the melted gelatin into the mango pulp while both are at room temperature. Add the lime juice and taste. Add sugar only if the pulp needs it.
- In a chilled bowl, whip the cream to soft peaks. The cream should fold, not stiffen.
- Fold one-third of the cream into the mango mixture to lighten it, then fold in the rest in two additions. Keep the motion gentle and circular.
- Pour into glasses or a serving bowl. Refrigerate for at least 4 hours and serve cold.
Vegetarian mango mousse with agar-agar
Agar-agar is a seaweed-based setting agent, and it works differently from gelatin. It sets faster and holds at room temperature, which makes this version a better choice for a summer gathering. The texture is a little firmer and less silky than gelatin, so if you want the smoothest possible mousse, choose the classic recipe.
Ingredients
- 1 cup Alphonso mango pulp
- 1 cup heavy whipping cream, chilled
- 1/2 teaspoon agar-agar powder
- 3 tablespoons water
- 1 teaspoon lime juice
- Sugar to taste, if needed
Method
- Dissolve the agar-agar in 3 tablespoons of water and bring it to a boil, stirring continuously for 2 minutes. Agar-agar must boil to activate.
- Take it off the heat and let it cool to room temperature, not fridge temperature, because agar sets quickly when cold.
- Stir it into the mango pulp once it is no longer hot to the touch, then add the lime juice.
- Whip the cream to soft peaks and fold it into the mango mixture in two additions.
- Pour into glasses and refrigerate for 2 hours.
Tips that matter
- Bring the pulp to room temperature. Cold pulp straight from the fridge makes gelatin set unevenly when you stir it in.
- Taste at room temperature. Cold dulls the sense of sweetness, so judge sugar only once the pulp has warmed.
- Use full-fat cream. Cream with a higher fat content whips to firmer peaks and gives a more stable set. Light cream gives a looser mousse.
- Fold, do not stir. Gentle circular folding keeps the air in the cream. Over-mixing collapses the mousse.
- Chill long enough. Give the gelatin version at least 4 hours, and the agar version 2 hours.
If a mousse stays loose, the usual causes are cream that was not whipped enough, pulp that was too watery, or too little setting agent for the quantity. Measure carefully the first time, and adjust only after you have seen how your pulp behaves.
Serving and variations
Serve the mousse in small glasses with a few diced mango pieces on top, or with a mint leaf. It also works as a filling between sponge layers for a mango mousse cake, as long as you chill the cake well before cutting.
- Dairy-free: use full-fat coconut cream that has been chilled overnight so that the solids separate, then whip it to soft peaks. The coconut flavour shows, but Alphonso is strong enough to carry it.
- Layered cups: alternate mousse with crushed biscuit or a spoon of aamras.
- Less sweet: add an extra squeeze of lime juice instead of sugar.
For other ways to use the same pulp, read our aamras recipe, the mango panna cotta and the mango cheesecake. If you want to make your own pulp, see how to make mango pulp.
A word on nutrition
Mango is a source of vitamin C. 100 g of raw mango provides about 36 mg of vitamin C, roughly 40% of the Daily Value. That figure is for mango in general, and a mousse also contains cream, so treat it as a dessert. If you have diabetes or another condition, ask your doctor or dietitian how much mango suits you.
Order the pulp from the Alphonso Mango Pulp Tin page. We dispatch by Blue Dart, and about 65% of Indian PIN codes get next-day delivery. Check your PIN code at checkout. Report any damage within 24 hours of delivery by writing to support@alphonsomango.in.
Shop the mangoes mentioned here
People also ask
How do you make eggless mango mousse?
Fold one cup of Alphonso mango pulp into one cup of whipped cream, set with a teaspoon of bloomed gelatin or half a teaspoon of boiled agar-agar, add lime juice, and chill. Gelatin needs at least 4 hours and agar-agar about 2 hours. Taste the pulp first, as it may need no sugar.
Can I make mango mousse without gelatin?
Yes. Use agar-agar, a seaweed-based setting agent. Boil half a teaspoon in 3 tablespoons of water for 2 minutes, cool it to room temperature, and stir it into the pulp before adding the cream. It sets faster than gelatin and holds at room temperature, though the texture is slightly firmer.
Can I use canned mango pulp for mousse?
Yes. A good pulp tin works well, because mousse needs a smooth puree. Our Alphonso Mango Pulp Tin comes in 850 g and 3.1 kg tins, from Rs 590, and is available all year. Bring the pulp to room temperature and taste it before you decide whether to add sugar.
Why is my mango mousse runny?
A runny mousse usually means the cream was under-whipped, the pulp was watery, or the setting agent was too little or added cold. Whip the cream to soft peaks, bring the pulp to room temperature before adding gelatin, and chill for the full time. Light cream also gives a looser set.
Related searches
- Alphonso Mango Pulp Tin
- Mango pulp price
- Aamras recipe
- Mango panna cotta
- Mango cheese cake
- Mango puree recipe
- Hapus ice cream recipe
- Ratnagiri Alphonso Mango
Sources and further reading
- Wikipedia, Mango, accessed October 2026.
- Wikipedia, Alphonso mango, accessed October 2026.
Written by Prashant Powle, founder of AlphonsoMango.in. Last reviewed October 2026.