5 Ingredients or Fewer

Mango Mousse

December 20, 2016
1 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

Mango has always been nostalgic for me. They were fifty cents each when I was a kid, growing up in Los Angeles. When they went on-sale for thirty cents, my mom or dad would buy an entire case or two. We were a family of seven, so even if we held back and ate two or three each per day, a case of mangoes didn’t last long.

Now, some decades later, my unrestrained, sticky-faced mango habit has grown into a broader enjoyment of my favorite luscious fruit. Yes, I still get messy with the mango, but I’ve also experimented, converting those plain mouthfuls into dishes: mango-spinach salad, mango salsa, and this elegant mango mousse, which was handed down to me by my eldest sister. —Monica Sharman

What You'll Need
  • 4 pounds mango, ​peeled, cored, and pureed​
  • 1 can sweetened condensed milk
  • 2 tablespoons fresh lime juice
  • 2 cups heavy whipping cream
  1. Combine pureed mangoes, sweetened condensed milk, and lime juice. In a separate bowl, whip cream until stiff. Fold into mango mixture. Chill a few hours before serving.

See what other Food52ers are saying.

  • Monica Sharman
    Monica Sharman
  • imryan23

3 Reviews

imryan23 January 13, 2017
Can I use pureed mango in a can for this? If so, how many cups?
Monica S. January 13, 2017
I saw two sources that said one mango yields about a cup of fruit.
imryan23 January 13, 2017
So how many mangoes equal 4 lbs?