Mango Mousse

Total Time
2hrs 50mins
20 mins
2 hrs 30 mins

This is a lovely light, smooth mango cream, an elegant and easy do-ahead dessert for a dinner party. Cooking time is chill time. From Betty Bossi.

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  • 2 (500 g) mangoes (or 600g mango flesh- canned is OK)
  • 12 a lemon, juice of
  • 2 tablespoons white rum (Bacardi)
  • 60 g icing sugar
  • 100 ml thickened cream
  • 2 egg whites
  • 1 pinch salt
  • 2 tablespoons icing sugar, extra


  1. Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
  2. Whip the cream and fold into the fruit puree.
  3. Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
  4. Chill for 1-2 hours before serving.