Eggless Mango Mousse

This was a request for an Eggless Easter recipe by one of my readers.

This dessert has only two ingredients and can be made in a jiffy. 

Makes 12 shot glasses


  1. 200 ml of whipping cream
  2. 200 ml of pureed alphonso mangoes
  3.  1 tsp of lemon juice
  4. Few mint leaves and mango slices for garnish.


  1. Beat the whipping cream with an electric  hand blender till it forms soft peaks. Keep it the fridge.
  2. Puree the mangoes after removing the skin and seed.
  3. Combine the cream and mango puree and mix gently with a spatula.
  4. Add lemon juice and mix gently .
  5. Spoon out the mix into your serving glasses.
  6. Allow them to sit in the fridge for at least six hours.
  7. Take out just before serving and garnish with sliced mangoes and mint leaves.
  8. I love the light and fluffy texture of this mousse and that’s why I did not add gelatin.
  9. You can add 4 tsps of icing sugar to the mango puree if you like it sweeter. I did not add it though.

23 thoughts on “Eggless Mango Mousse

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