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How to Make Mango or Passion Fruit Mousse (Ridiculously Easy)

Updated on December 27, 2010
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I’m not much of a dessert maker, for as much as I love eating desserts, I just don’t find the same joy in their preparation…SO, when I find a recipe that tastes fantastic and that I can whip up in about 5 minutes of active work – you know that’s going on the daily menu!

Both of these mousses require only about 3 or 4 ingredients, both can be made in about 10 minutes and both will keep for a few days in the fridge. Both are fruity and tropical and sweet tart – somehow walking that improbable line between rich and luscious and fruity and refreshing.

Here’s how you make em’

Mango Mousse

  • 2 pounds of ripe mango
  • 1 14 ounce can of sweetened condensed milk
  • 2 cups of heavy cream, whipped
  • Sugar or lime juice, if necessary, to correct for seasoning
  1. Peel and stone the fruit and then puree the flesh in a blender.
  2. Pass this mango puree through a fine sieve to strain out any fibers and such
  3. Mix this mango puree with the sweetened condensed milk
  4. Use a whisk to whip up the cream (soft peaks). You don’t want to buy commercial ‘ready whipped’ cream stuff here, as it always has sugar (as well as other stuff) that you don’t want for this recipe.
  5. Fold the whipped cream gently into the mango/condensed milk mixture. You’ve got to combine it all together, but you don’t want to lose the air and lift from the cream as you do it.
  6. Taste, and if necessary adjust the seasoning, remembering that things taste slightly less sweet when chilled, as this will be at serving. If you think the mousse is too sour, add in a little sugar until it’s not, and if you think it’s too sweet, then add in a few squeezes of fresh lime juice, until it’s not.
  7. Transfer the mousse into serving bowls or small ramekins and chill for at least an hour, or for up to a few days, before serving.

Delicious!

Passion Fruit Mousse

  1. For passion fruit mousse, follow the instructions above, but substitute passion fruit juice and pulp for the mango puree.
  2. If using frozen pulp, measure out 1 and ½ cups and mix with the sweetened condensed milk and proceed as above.
  3. If using fresh passion fruits, use a sieve to press the juice and flash of the seeds until you collect 1 and a 1/2 cups, and proceed as above.

Comments

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    • JasonPLittleton profile image

      JasonPLittleton 

      7 years ago

      Very interesting.

    • iverhunt04 profile image

      iverhunt04 

      7 years ago from USA

      Sounds go good!

    • bettybarnesb profile image

      bettybarnesb 

      7 years ago from Bartlett, TN

      I am going to have to try it too. Wow!!!!

    • KoffeeKlatch Gals profile image

      Susan Hazelton 

      7 years ago from Sunny Florida

      Voting up, useful and bookmarking. I have to try this.

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