If you love mangoes and creamy desserts, this mango mousse is the perfect treat! It’s a no-bake recipe that’s simple to make, and you don’t need an oven—just your fridge!
With its refreshing mango flavor and smooth, velvety texture, this mousse is sure to impress at any gathering or as a special treat for yourself. Unlike sponge cake, it offers a unique, delightful taste. Let me show you just how simple it is to make!
Our family is a big fan of mangoes, and we love creating all sorts of mango-inspired desserts. Here are some of our favorites:
- Mango Pudding
- Mango Pancakes
- Mango Mochi
- Mango Pomelo Sago
- Mango Crepe Cake
- Chinese Mango Candy
- Mango Sticky Rice
- Coconut Milk Mango Pudding
Why You’ll Love This Recipe
This mango mousse has the perfect balance of fruity sweetness and creamy richness, with a light and airy texture that melts in your mouth.
The no-bake nature of this recipe makes it super convenient, and the simple ingredients ensure that you don’t have to go overboard in preparation.
Plus, the mango glaze on top gives it a beautiful glossy finish, making it as visually stunning as it is delicious.
Ingredients
For the Biscuit Base
- 90g Oreo biscuits (or digestive biscuits)
- 40g butter
For the Mango Mousse Filling
- 300g mango flesh
- 200g heavy cream
- 20g gelatin sheets (15g for the mousse, 5g for the glaze)
- 60g warm milk
- 40g granulated sugar
For the Decoration
- 30g mango flesh (for topping)
- Other fruits (optional): strawberries, blueberries, etc.
Instructions
1. Prepare the Biscuit Base
- Use 90g of Oreo biscuits and remove the filling (or you can use digestive biscuits instead).Place the biscuits in a ziplock bag and crush them into fine crumbs using a rolling pin. Make sure the crumbs are smooth and even, without large chunks.
- Melt 40g of butter in a heatproof bowl over hot water or in the microwave until fully melted.
- Pour the melted butter into the crushed biscuits and stir until evenly mixed.
- Press the biscuit mixture into the bottom of a 6-inch cake pan or mold, pressing it down firmly with a spoon or flat tool to form a compact, even layer.
- Refrigerate the base for 30 minutes to allow it to set and firm up.
2. Make the Mango Mousse Filling
- Soak 20g of gelatin sheets in cold water for 10-15 minutes until softened. Ensure the gelatin is fully submerged in the water to absorb moisture evenly.
- Cut 300g of mango flesh into small cubes and blend them in a blender until smooth, making sure there are no lumps. Divide the mango puree into two portions: 270g and 30g, setting them aside.
- In a separate bowl, whip 200g of heavy cream using a hand mixer or whisk until it thickens to a yogurt-like consistency, with soft peaks that form when the whisk is lifted.
- In a small bowl, heat 60g of warm milk with 40g of sugar until the sugar dissolves completely. Add the soaked and drained 15g of gelatin sheets to the warm milk, stirring until the gelatin dissolves completely.
- Pour the 270g of mango puree into the gelatin mixture and stir until evenly combined.
- Gently fold the mango mixture into the whipped cream, using a spatula to incorporate them carefully. Avoid over-mixing to maintain the mousse’s airy texture.
3. Assemble the Mango Mousse
- Remove the biscuit base from the fridge. Pour the mango mousse filling over the base, smoothing the top with a spatula.
- Refrigerate the mousse for 30 minutes, allowing the surface to firm up slightly for the next step.
4. Prepare the Mango Glaze
- Soak the remaining 5g of gelatin sheets in water for 10-15 minutes.
- Dissolve the gelatin in 50g of warm water, stirring until fully melted.
- Mix the gelatin liquid into the reserved 30g of mango puree, stirring well to create a smooth glaze.
- Once the mousse has set slightly, pour the mango glaze over the top of the mousse, gently tilting the pan to evenly spread the glaze. If there are any air bubbles, pop them with a toothpick.
5. Chill and Decorate
- Refrigerate the mousse for at least 4 hours, or until fully set. The mousse will have a smooth, creamy texture that’s both delicate and rich.
- Once set, decorate the surface with 30g of mango flesh and any other fruits you like (strawberries, blueberries, etc.) for a beautiful finishing touch. Feel free to get creative with your design!
6. Serve
- To unmold the mousse, use a blow dryer to gently warm the sides of the pan, loosening the mousse from the edges. Be careful not to overheat it.
- Carefully remove the mousse from the mold and place it on a serving plate. Slice it into portions and enjoy!
Frequently Asked Questions
Can I use a different fruit for this mousse?
Yes, you can substitute mango with other fruits such as strawberries, peaches, or even mixed berries. However, the texture and flavor of the mousse will change based on the fruit you choose.
How can I make the mousse more stable?
To make the mousse more stable, you can increase the amount of gelatin by an extra gram or two. Just be sure not to use too much, or it may become too firm.
Can I make this ahead of time?
Yes, this mango mousse is great for making ahead. You can prepare it the day before and leave it in the fridge overnight. The longer it sets, the better the texture.
Can I use store-bought mango puree?
Yes, you can use store-bought mango puree, but fresh mangoes will give you a richer, more vibrant flavor. If using store-bought, be sure to choose a high-quality product with no added sugar.

Mango Mousse: A Delightful No-Bake Dessert
Ingredients
For the Biscuit Base
- 90 g Oreo biscuits or digestive biscuits
- 40 g butter
For the Mango Mousse Filling
- 300 g mango flesh
- 200 g heavy cream
- 20 g gelatin sheets 15g for the mousse, 5g for the glaze
- 60 g warm milk
- 40 g granulated sugar
For the Decoration
- 30 g mango flesh for topping
- Other fruits optional: strawberries, blueberries, etc.
Instructions
Prepare the Biscuit Base
- Use 90g of Oreo biscuits and remove the filling (or you can use digestive biscuits instead).Place the biscuits in a ziplock bag and crush them into fine crumbs using a rolling pin. Make sure the crumbs are smooth and even, without large chunks.
- Melt 40g of butter in a heatproof bowl over hot water or in the microwave until fully melted.
- Pour the melted butter into the crushed biscuits and stir until evenly mixed.
- Press the biscuit mixture into the bottom of a 6-inch cake pan or mold, pressing it down firmly with a spoon or flat tool to form a compact, even layer.
- Refrigerate the base for 30 minutes to allow it to set and firm up.
Make the Mango Mousse Filling
- Soak 20g of gelatin sheets in cold water for 10-15 minutes until softened. Ensure the gelatin is fully submerged in the water to absorb moisture evenly.
- Cut 300g of mango flesh into small cubes and blend them in a blender until smooth, making sure there are no lumps. Divide the mango puree into two portions: 270g and 30g, setting them aside.
- In a separate bowl, whip 200g of heavy cream using a hand mixer or whisk until it thickens to a yogurt-like consistency, with soft peaks that form when the whisk is lifted.
- In a small bowl, heat 60g of warm milk with 40g of sugar until the sugar dissolves completely. Add the soaked and drained 15g of gelatin sheets to the warm milk, stirring until the gelatin dissolves completely.
- Pour the 270g of mango puree into the gelatin mixture and stir until evenly combined.
- Gently fold the mango mixture into the whipped cream, using a spatula to incorporate them carefully. Avoid over-mixing to maintain the mousse’s airy texture.
Assemble the Mango Mousse
- Remove the biscuit base from the fridge. Pour the mango mousse filling over the base, smoothing the top with a spatula.
- Refrigerate the mousse for 30 minutes, allowing the surface to firm up slightly for the next step.
Prepare the Mango Glaze
- Soak the remaining 5g of gelatin sheets in water for 10-15 minutes.
- Dissolve the gelatin in 50g of warm water, stirring until fully melted.
- Mix the gelatin liquid into the reserved 30g of mango puree, stirring well to create a smooth glaze.
- Once the mousse has set slightly, pour the mango glaze over the top of the mousse, gently tilting the pan to evenly spread the glaze. If there are any air bubbles, pop them with a toothpick.
Chill and Decorate
- Refrigerate the mousse for at least 4 hours, or until fully set. The mousse will have a smooth, creamy texture that’s both delicate and rich.
- Once set, decorate the surface with 30g of mango flesh and any other fruits you like (strawberries, blueberries, etc.) for a beautiful finishing touch. Feel free to get creative with your design!
Serve
- To unmold the mousse, use a blow dryer to gently warm the sides of the pan, loosening the mousse from the edges. Be careful not to overheat it.
- Carefully remove the mousse from the mold and place it on a serving plate. Slice it into portions and enjoy!