Follow these simple steps carefully to achieve a flawlessly smooth and airy mango mousse every single time. Patience during chilling is key!

1. Prepare the Mango Puree: Wash, peel, and dice the ripe mangoes, discarding the pit and skin. Place the mango chunks into a blender or food processor. Blend until completely smooth, with no lumps or fibres remaining. If your mangoes are slightly fibrous, you might want to strain the puree through a fine-mesh sieve to ensure an ultra-smooth final texture. Measure out 2 cups (500g) of the smooth puree and set aside. You might have a little extra puree, which is great for drizzling on top later!
2. Bloom the Gelatin: Pour the ¼ cup (60ml) of cold water into a small, heatproof bowl. Sprinkle the 1 tablespoon (10g) of unflavored gelatin evenly over the surface of the water. Let it sit undisturbed for 5-10 minutes. The gelatin will absorb the water and become translucent and jelly-like. This process, known as “blooming,” ensures the gelatin dissolves smoothly later.
3. Warm the Gelatin Mixture: Once the gelatin has bloomed, place the small bowl containing the gelatin mixture into a larger bowl filled with hot (not boiling) water (a makeshift double boiler or bain-marie), or microwave it in very short bursts (5-10 seconds each), stirring in between, until the gelatin is completely dissolved and liquid. Be careful not to overheat or boil it, as this can weaken the gelatin’s setting power. Set aside to cool slightly for a couple of minutes.
4. Combine Mango and Sweetener: In a large mixing bowl, combine the 2 cups of smooth mango puree, ½ cup of sweetened condensed milk, 1 tablespoon of fresh lime juice, 1 teaspoon of vanilla extract (if using), and the pinch of salt. Whisk everything together until well combined and smooth. Taste the mixture at this point – if your mangoes weren’t super sweet or you prefer a sweeter mousse, you can add a tablespoon or two of powdered sugar, but remember the cream will add richness, not sweetness.
5. Temper and Add Gelatin: Slowly pour the slightly cooled, dissolved gelatin liquid into the mango mixture while whisking continuously. Whisk vigorously for about 30 seconds to ensure the gelatin is fully incorporated and evenly distributed throughout the mango base. This prevents streaks or clumps of gelatin in the final mousse.
6. Whip the Heavy Cream: In a separate, large, well-chilled bowl (you can even chill the beaters), pour in the 2 cups (480ml) of cold heavy cream. Using an electric mixer (or a whisk and considerable arm power), whip the cream on medium-high speed. Start slow and gradually increase the speed. Continue whipping until the cream forms stiff peaks. Stiff peaks mean that when you lift the beaters out of the cream, the peaks hold their shape firmly and don’t flop over. Be careful not to over-whip, or the cream will start to turn grainy and eventually become butter.
7. Fold the Ingredients: Gently add about one-third of the whipped cream into the mango-gelatin mixture. Using a rubber spatula, carefully fold the cream into the mango base using large, gentle, lifting-and-turning motions. Scrape down the sides and bottom of the bowl as you go. The goal is to lighten the mango mixture without deflating the whipped cream too much. Once loosely combined, add the remaining whipped cream to the bowl. Continue folding gently but thoroughly until the mixture is uniform in color and texture, with no streaks of white cream or yellow mango remaining. Crucially, do not stir or whisk vigorously at this stage, as this will knock the air out of the cream and result in a dense, heavy mousse instead of a light and airy one. The folding technique is key to the mousse’s texture.
8. Portion the Mousse: Carefully spoon or pipe the mousse mixture into your desired serving glasses, small bowls, ramekins, or a single large serving bowl. Aim for even portions. Smooth the tops gently with the back of a spoon or an offset spatula if desired.
9. Chill to Set: Cover the containers loosely with plastic wrap (press it gently onto the surface if using a large bowl to prevent a skin from forming, or just cover the tops of individual glasses). Place the mousse in the refrigerator to chill and set completely. This typically takes at least 4-6 hours, but overnight chilling (8 hours or more) is often best for the firmest set and fully developed flavor. The mousse needs this time for the gelatin to work its magic and solidify the airy mixture.
10. Garnish and Serve: Once the mousse is fully set and chilled, remove it from the refrigerator just before serving. Garnish as desired with fresh diced mango, a sprig of mint, a sprinkle of toasted coconut flakes, passion fruit seeds, or a small drizzle of leftover mango puree. Serve immediately and enjoy the creamy, dreamy texture!