This mango banana mousse combines fruit puree with whipped cream, without eggs or gelatin. Blend the banana listed in the ingredients with the mango, then fold into the cream and chill for a firmer texture.
Recipe Details
- Chill: 2–3 hours for a firmer serving texture
- The mousse may also be served immediately for a softer texture
Ingredients
- 1 cup mango pulp or puree
- 1 ripe banana
- 1½ cups whipping cream, chilled
- 3 tablespoons condensed milk or honey, optional and adjusted to taste
- 1 teaspoon vanilla extract, optional
- Chopped mango, optional garnish
How to Make Mango Banana Mousse
Puree the fruit
Blend the mango pulp and peeled banana until smooth. Refrigerate the puree while preparing the cream.
Whip the cream
Whip the chilled cream to medium peaks. If desired, add the condensed milk or honey and vanilla and whip briefly to combine. Reserve a little cream for the topping.
Fold in the fruit
Add the chilled fruit puree gradually to the whipped cream, folding gently until evenly combined. Avoid vigorous mixing that knocks out the air.
Portion and chill
Spoon into bowls or glasses and add the reserved cream and optional chopped mango. Serve for a soft texture, or refrigerate for 2–3 hours until firmer.
Tips and Common Mistakes
- Measure the mango puree directly rather than estimating from a fruit count.
- Use cold cream and avoid overwhipping it into a grainy texture.
- Fold gently after adding fruit.
- Taste before adding all the optional sweetener, since fruit sweetness varies.
Storage and Make-Ahead Tips
Keep covered in the refrigerator and serve chilled. Return leftovers to cold storage promptly.
Frequently Asked Questions
Is gelatin required?
No. Whipped cream provides the light texture in this version.
Where is the banana used?
It is blended with the mango puree before the fruit mixture is folded into the cream.