Easy Mango White Chocolate Mousse or Mousse Au Chocolat Mangue is super simple to make, light and airy, melt-in-mouth fancy dessert with delicious fruity flavor prepared using just 5 ingredients. A perfect treat for all mango and chocolate lovers.
Today I have made an eggless gelatin-free version of chocolate mousse using my favorite summer fruit - fresh mangoes and my childhood favorite white chocolate.
Are you wondering if mango and chocolate make a good combination?
They actually do! Mango and chocolate are one of the best and interesting combo, and they pair very well together.
What is Mousse?
Mousse is a soft dessert that can range from light and airy texture to creamy and thick depending on how you prepare it.
Mousse is prepared using whipped egg whites or whipped cream or a combination of both. You can even find a new variation with cream cheese which is then flavored with chocolate, coffee, caramel, seasonal fruits in pureed form, mint, or plain vanilla mousse. Mousse is generally chilled for at least 3 to 4 hours, preferably overnight, before serving for better texture and flavor.
This is one of the best make-ahead desserts for summer, upcoming parties, special occasions, Thanksgiving, Christmas, Memorial Day, 4th of July, or a romantic date.
If you are in India from March to May, i.e., the summer season, you can smell king of fruits (mangoes) everywhere.
When mangoes are fresh in the market in early March, they are expensive but as the produce increases and price drops you are going to get almost all varieties of mango for a reasonable price except for Alphonso (Hapus) mangoes. This is when you should head over to the local farmers market, stock up and try all the mango recipes possible and enjoy.
Some popular varieties of mangoes in India are Alphonso (hapus), Mundappa, Maiganpalli, Badami, Kesar, Totapuri, Chausa, Mulgoba, Neelam, and many more. Oh my god, I can go on with names of mangoes in one entire post. Every day I visit the local market, I see a new variety of mango. And like varieties of mangoes, the number of recipes you can make for breakfast to dinner using mangoes is endless. Definitely, the best way to consume mangoes is to peel, slice, eat, and enjoy.
But I can never get enough of mangoes. The same holds true for my husband, kids, and mom 🙂 We love anything and everything mangoes 🙂
I agree canned mango puree or pulp is available year-round, but nothing beats the taste and flavor of recipes prepared using fresh mangoes.
Given below are interesting sweets (desserts) and savory recipes that can be prepared using mangoes. I have already shared some interesting mango recipes. I will soon share some more. STAY TUNED.
- Mango Chia Pudding
- Mango vermicelli Kheer (Mango Payasam)
- Raw Mango Rice
- Mango thandai
- Ugadi pachadi
- Tropical Fruit salad
- Aamras
What is your favorite way to eat mangoes?
Ingredients for Mango White Chocolate Mousse
150g White chocolate (approx 5 oz)
1 cup Heavy whipping cream ( ⅔ cup + ⅓ cup)
1 teaspoon Vanilla extract
⅓ cup + 2 tablespoon Sugar
3 medium-sized ripe Mangoes
1 tablespoon water
How to make Mango White Chocolate Mousse from scratch?
- Peel and slice the mangoes into cubes. In a pan, add chopped mangoes, ⅓ cup sugar, 1 tablespoon of water, and cook on low heat till mangoes become soft and mushy. Turn off the heat and let it cool completely. Vary the amount of sugar depending on the sweetness of mangoes.
- Add this to a blender and blend it into a smooth paste. Keep it in the refrigerator till you prepare the mousse.
- Melt the white chocolate in the microwave till it's smooth, stirring it in regular intervals - say every 15 seconds. Or use the double boiler method to melt the white chocolate. Add ⅓ cup of heavy whipping cream and fold to avoid chocolate from thickening.
- In a bowl, add ⅔ cup heavy cream, vanilla extract, 2 tablespoon sugar, and beat using a whisk or a hand blender till soft peaks are formed.
- Add white chocolate to this whipped cream in batches and fold until smooth. Do not whisk, else entrapped air from whisked cream will escape - and the mousse will be dense.
- Now you can pour this into 4 serving dessert glasses and then pipe or spoon mango puree for a beautiful presentation. Alternatively, simply fold mango puree with white chocolate mousse and pour it into serving dessert glasses. I prefer the latter method as it tastes a little better than the first method. A 1 :1 ratio of both white chocolate mousse and mango puree when mixed tastes heavenly.
- Chill for 3 hours or overnight to set for best results.
Best make-ahead dessert
Mousse stays well in the refrigerator for 2 to 3 days. If you are planning any get-together for a large crowd, special occasion, a romantic date, or holidays like Christmas, Thanksgiving, Easter this is one of the best and easiest dessert you can make ahead of time.
Can I make mousse vegan?
Yes, simply substitute whipping cream with nondairy whipping cream like coconut cream.
Why did my chocolate mousse separate and not set?
There may be 2 reasons why your chocolate mousse did not set.
- If your chocolate has become overheated while you were melting it or you did not allow the chocolate-cream mixture to cool completely before folding for the first time with whipped cream.
- Quality and fat content of your whipping cream. If you use any low-fat cream, the water content would be high, making chocolate to a pasty mess when folded with whipped cream - thereby causing the mousse to separate.
Can I substitute mangoes with any other fruits?
Yes. You can use strawberries, raspberries, blueberries, passion fruit, and one of my favorite - avocadoes as a pairing with white chocolate mousse (I will share the recipe on demand :-))
Can I use regular chocolate, dark chocolate instead of white chocolate?
If you are not a white chocolate fan or it is unavailable in your pantry or local stores, you can still use milk chocolate of equivalent amount. This may change the color and look of the recipe but it will give you the closest flavor. If you like a hint of bitterness, then dark chocolate may also be used.
What do you serve the mousse in?
To serve mousse use any pretty glasses of your choice or size, or use martini glasses, champagne flutes, etc., depending on the occasion. If you are giving a party for a large crowd and want to serve an array of desserts, you may consider serving mousse in shot glasses.
Can I use cream cheese to make a mousse?
Yes. Beat the cream cheese until light and fluffy. For the above recipe use around 4 oz of cream cheese instead of ⅓ cup heavy cream. Add melted white chocolate and mix until combined. Fold in the whipped cream in batches. The steps for adding mango puree remain the same.
Detailed recipe for Mango White Chocolate Mousse
MANGO WHITE CHOCOLATE MOUSSE RECIPE FROM SCRATCH | MOUSSE AU CHOCOLAT MANGUE
Ingredients
- 150g White chocolate (approx 5 oz)
- 1 cup Heavy whipping cream ( ⅔ cup + ⅓ cup)
- 1 teaspoon Vanilla extract
- ⅓ cup + 2 tablespoon Sugar
- 3 medium-sized ripe Mangoes
- 1 tablespoon Water
Instructions
HOW TO MAKE MANGO WHITE CHOCOLATE MOUSSE FROM SCRATCH?
- Peel and slice the mangoes into cubes. In a pan, add chopped mangoes, ⅓ cup sugar, 1 tablespoon of water, and cook on low heat till mangoes become soft and mushy. Turn off the heat and let it cool completely. Vary the amount of sugar depending on the sweetness of mangoes.
- Add this to a blender and blend it into a smooth paste. Keep it in the refrigerator till you prepare the mousse.
- Melt the white chocolate in the microwave till it’s smooth, stirring it in regular intervals – say every 15 seconds. Or use the double boiler method to melt the white chocolate. Add ⅓ cup of heavy whipping cream and fold to avoid chocolate from thickening.
- In a bowl, add ⅔ cup heavy cream, vanilla extract, 2 tablespoon sugar, and beat using a whisk or a hand blender till soft peaks are formed.
- Add white chocolate to this whipped cream in batches and fold until smooth. Do not whisk, else entrapped air from whisked cream will escape – and the mousse will be dense.
- Now you can pour this into 4 serving dessert glasses and then pipe or spoon mango puree for a beautiful presentation. Alternatively, simply fold mango puree with white chocolate mousse and pour it into serving dessert glasses. I prefer the latter method as it tastes a little better than the first method. A 1 :1 ratio of both white chocolate mousse and mango puree when mixed tastes heavenly.
- Chill for 3 hours or overnight to set for best results.
If you like this make-ahead mousse recipe,
Don't miss to check out some of my delicious and simple recipes for the 4th of July, Memorial Day, Easter, Thanksgiving and Christmas desserts, Fall and Winter desserts, or best and easy desserts for entertaining your family or a large crowd.
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Venkatesh
Very delicious...