Mango Mousse

"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."
photo by Chickee photo by Chickee
photo by Chickee
Ready In:
2hrs 50mins


  • 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


  • Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
  • Whip the cream and fold into the fruit puree.
  • 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.
  • Chill for 1-2 hours before serving.

Questions & Replies

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  1. Oh this was fabulous!!!! Everybody loved it & wish I had doubled the recipe. I used frozen/thawed, drained mango with no problem. Made for the 8/07 Aussie swap.
  2. OH MY! This was yummy! I could have eaten all four servings myself. I am the mango fanatic in my house, but even those who aren't so crazy about mangoes enjoyed this. Very light and refreshing on a warm summer evening. A definite make-again! Thank-you for posting this, Chickee. (I apologise if there are any spelling errors, but ther was a movie advertisement covering part of the comment box and I could not see all of what I was typing. I could not close the ad.)


I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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