Mango Cheesecake Mousse (Eggless, no bake recipe)

Yay! Its mango season and I can hardly contain myself.  I am going to say it right here, I plan to publish at least 2-3 mango recipes in the next 2 months.  There I said it! I had made this Mango Cheesecake Mousse last summer but did not measure the ingredients properly.  My mom was visiting and she had loved it so I decided that this is the first mango recipe I would document this year 😊 This Mango Cheesecake mousse recipe is very simple to put together and does not need a ton of ingredients.  It is perfect for entertaining in the summers when you want a light dessert option. 

Ingredients used to make this 5 ingredient Mango Cheesecake Mousse recipe

• ¾ cup Heavy cream
• 1/3 cup + 1/3 cup Confectioners Sugar (divided)
• ½ cup Mango Puree
• 1 package cream cheese (225 gm), room temperature
• 1 fresh ripe mango, cut into small pieces

Importance of the ingredients used to make Mango Cheesecake Mousse

Heavy Cream– We will use heavy cream (also called double cream in some countries) to make whipped cream.  When whipped cream is combined with cream cheese, it makes the end product light and fluffy. 

Mango Puree– For this recipe I have used canned mango puree.  There are lots of good brands of mango purees available at Indian store.  Using canned puree provides some consistency to the recipe.  If you choose to use fresh mango puree, keep in mind two things.  First, blend and strain the puree to ensure there is no fiber.  Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste.  The color of the final product can also vary depending on the color of the fresh mangoes. 

Confectioner’s Sugar– Is also called powdered sugar.  Do not use regular granulated sugar for this recipe. 

Cream cheese– Cream cheese provides a cheesecake like tartness to the mousse. 

Fresh mangoes– For some textural element, I like to top the mango cheesecake mousse with small cut pieces of mango. 

Steps to make this easy Mango Mousse recipe

There are 3 key steps to make this mango mousse recipe

Make the whipping the cream- You can use a stand mixer or a hand held mixer to whip cream. Using a whisk attachment whip the cream till it reaches stiff peaks.  Carefully watch the process and be careful not to overwhip it.  Remove the cream from the bowl and place it is a smaller container.  Set it aside. 

Mixing the cream cheese and mango puree- We will use the same bowl used to whip cream to mix the cream cheese and mango puree.  Add room temperature cream cheese, mango puree and confectioners sugar to the bowl.  Mix using a paddle attachment.  Mix for 3-4 minutes on medium speed until the cream cheese mixture is smooth. 

Combining the two- Whipped cream and mango cream cheese mixture are gently combined by hand with a spatula.  Use gentle folding motions till the whipped cream is properly incorporated. 

What is shown in the collage above:

1. Whipped mango puree and cream cheese
2. Whipped cream
3. Whipped cream is combined in the same bowl as mango/cream cheese mix
4. Combined Mango/cream cheese and whipped cream with a spatula

Recipe tips for this easy, eggless, no-bake mousse recipe

• I have used canned mango puree for this recipe. You can use fresh mango puree if you would like, just make sure the puree is smooth.
• You may need to adjust the sugar quantity depending on the sweetness of the mango puree you are using.
• Add the fresh mango pieces just before serving.

FAQs- Mango Mousse recipe

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Recipe card- Mango cheesecake Mousse

Mango Cheesecake Mousse (Eggless, no bake recipe)

Easy, eggless and no bake recipe of mango cheesecake mousse

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Recipe by Divya Jhaveri

4 from 17 votes

Course: DessertDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Ingredients

• 3/4 cup Heavy whipping cream

• 1/3+1/3 cup Confectioner’s powdered sugar (See note)

• 1/2 cup Mango puree (See note)

• 1 package , (225 gm) Cream cheese (at room temperature)

• 1 fresh ripe mango, peeled and cut into small pieces

Method

• You can use a stand mixer or a hand held mixer to whip cream. Add heavy cream and 1/3 cup confectioners’ sugar to a bowl. Using a whisk attachment whip the cream till it reaches stiff peaks. Carefully watch the process and be careful not to overwhip it. Remove the cream from the bowl and place it in a smaller container. Set it aside.
  
• We will use the same bowl used to whip cream to mix the cream cheese and mango puree. Add room temperature cream cheese, mango puree and 1/3 cup confectioners sugar to the bowl. Mix using a paddle attachment. Mix for 3-4 minutes on medium speed until the cream cheese mixture is smooth.
  
• Now slowly incorporate the whipped cream to the mango-cream cheese mixture. This process needs to be done with a spatula and gently so that we don’t deflate the whipped cream. Use gentle folding motions till the whipped cream is properly incorporated.
  
• Equally divide the mango cheesecake mousse mix in individual serving containers. This quantity will serve 6 large or 10-12 small. Cover and refrigerate till ready to serve. Top the mousse liberally with chopped mango pieces right before serving.

Tips

• I have used canned mango puree for this recipe. You can use fresh mango puree if you would like, just make sure the puree is smooth.
• You may need to adjust the sugar quantity depending on the sweetness of the mango puree you are using.