I’m excited to share my Mango Mousse Cups recipe that uses just a handful of pantry ingredients and a clever technique to have this tropical dessert ready in minutes.

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I love how a simple Mango Yogurt Mousse teases your taste buds. I stumbled on this while chasing summer flavors and it feels like a secret between me and the blender.

The mix of ripe mangoes with plain greek yogurt gives a tangy brightness that somehow melts into velvet, it even made me compare it to other Mango Desserts I used to eye in pastry shops. If you like lighter treats, this Yogurt Mousse Recipe might become a guilty pleasure you actually brag about.

I kept it playful not precious, so expect a little mess and a lot of wow.

Ingredients

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Mangoes: Sweet, creamy, vitamin C and fiber, give fruity body and natural sweetness to mousse.
Greek yogurt: Thick, tangy, adds protein and creaminess while cutting some sweetness.
Heavy whipping cream: Whipped for lightness, adds rich fat and silky mouthfeel to mousse.
Sugar: Sweetens, quick energy, adjust amount to taste or swap honey for complexity.
Gelatin: Sets the mousse, gives stable, wobbly texture; neutral flavor, use bloom first.
Lime juice: Brightens flavor, adds gentle acidity and lifts mango sweetness with a citrus punch.
Vanilla extract: Small scent boost, rounds flavors, makes mousse taste warmer and more dessert-like.

Ingredient Quantities

2 ripe mangoes (about 2 cups mango puree, approx 400 g)

1 cup plain greek yogurt (240 g)

1 cup heavy whipping cream (240 ml)

3 tablespoons granulated sugar (about 45 g)

1 tablespoon fresh lime or lemon juice

1 teaspoon pure vanilla extract

1 1/2 teaspoons unflavored powdered gelatin

3 tablespoons cold water

pinch of salt

extra mango slices and mint leaves for garnish optional

How to Make this

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1. Peel and dice the mangoes, then puree in a blender until smooth; you should have about 2 cups (≈400 g). Set aside a few slices for garnish if you want.

2. Sprinkle 1 1/2 teaspoons powdered gelatin evenly over 3 tablespoons cold water in a small bowl, let it bloom 5 minutes until spongy.

3. In a chilled bowl whip 1 cup (240 ml) heavy whipping cream with 3 tablespoons granulated sugar until soft peaks form; don’t overwhip or it will get grainy.

4. In a separate bowl stir together 1 cup (240 g) plain Greek yogurt, 1 tablespoon fresh lime or lemon juice, 1 teaspoon vanilla extract and a pinch of salt.

5. Melt the bloomed gelatin gently: microwave 10 to 15 seconds or warm over a double boiler just until fully dissolved and clear, do not boil. If any grains remain, heat in short bursts until smooth.

6. Temper the dissolved gelatin by whisking a tablespoon or two of the warm mango puree into it, then pour that mixture back into the rest of the mango puree and whisk until fully combined.

7. Stir the mango puree into the yogurt mixture until smooth and evenly colored; taste and add a touch more sugar or lime if your mangoes arent sweet enough.

8. Fold the whipped cream gently into the mango-yogurt mixture in 2 additions, using a spatula and light strokes to keep it airy and mousse-like.

9. Spoon into serving glasses or bowls, chill at least 2 hours until set. Garnish with extra mango slices and mint leaves before serving. If gelatin seems weak, chill longer, and if it looks grainy you can briefly re-whisk to smooth it out.

Equipment Needed

1. Sharp chef knife and cutting board for peeling and dicing mangoes
2. Blender or food processor to puree the mangoes smooth
3. Small bowl for blooming the gelatin
4. Microwave-safe cup or small saucepan for gently melting the gelatin (or use a double boiler)
5. Large chilled mixing bowl plus an electric hand mixer or whisk for whipping the cream
6. Medium bowl for mixing the yogurt, lime and vanilla
7. Silicone spatula for folding and scraping the bowl
8. Measuring cups and spoons, serving glasses or bowls, and the fridge to chill until set

FAQ

Can I use frozen or canned mango instead of fresh? Yes. Thaw frozen mango completely and drain any excess liquid before pureeing. Canned mango works too but taste can be sweeter and a bit syrupy so you might want to cut back on the sugar a little.

What if I want this dairy free or vegan? Swap the Greek yogurt for full fat coconut yogurt and the cream for chilled coconut cream whipped up. Replace the gelatin with agar-agar (about 1 teaspoon for this batch), dissolve and simmer it in the water until fully melted, cool a bit then fold in. Note agar sets firmer and faster than gelatin so watch it.

Can I skip the gelatin altogether? You can, but it will be more like a very light, spoonable mousse not something that holds a firm shape. To compensate, whip the cream a little stiffer and fold carefully so it holds more air. Or serve it as a layered parfait instead of trying to unmold it.

How long does it need to chill and how long will it keep? Chill at least 2 hours for a good set, 4 hours is better. Store covered in the fridge for up to 48 hours for best texture, after that the mousse can weep or get watery.

My mousse turned grainy or separated, how do I fix that? Use very ripe mangoes and puree until totally smooth, strain if needed. Make sure the gelatin mix is coolish before folding into yogurt so you dont curdle it. Fold whipped cream in gently, dont overbeat the cream or youll get butter.

Any quick tips or hacks to boost flavor? Add the pinch of salt it really brightens the mango. A splash of lime juice helps the fruit pop. If the mango is bland, stir in a teaspoon of honey or maple instead of extra sugar, and taste as you go.

Mango Yogurt Mousse Recipe Substitutions and Variations

Mango puree: Use 2 cups frozen mango chunks, thaw and blend 1:1, or swap for 1 can mango pulp (drain any syrup). Itll change sweetness a bit so taste and add sugar if needed.
Greek yogurt: Swap for 1 cup plain whole milk yogurt thats been strained in cheesecloth for 20–30 minutes to thicken, or use 1 cup full fat coconut yogurt for a dairy free option.
Heavy whipping cream: Replace with 1 cup chilled coconut cream (scoop the solid top from a chilled can) and whip the same way, or use 1 cup mascarpone stirred with 2 tbsp milk for a richer, firmer mousse.
Gelatin: Use agar agar powder for a vegetarian swap. Start with about 1 teaspoon, dissolve in boiling water and simmer briefly before adding; agar sets firmer and at room temp so adjust chilling time.

Pro Tips

– Pick mangoes that smell sweet and give a little when you press them, not rock hard. If yours arent very sweet, warm a few tablespoons of the puree in a small pan to dissolve extra sugar easier then cool it back down before adding the gelatin. For a smoother texture, run the puree through a fine sieve to remove fibers.

– Bloom and melt the gelatin carefully, dont rush it. Sprinkle it evenly over the cold water, let it go spongy for at least 5 minutes, then melt until totally clear but not boiling. Temper it by whisking in a tablespoon or two of warm mango puree first so it mixes in without forming strings or lumps.

– Keep everything cold for the lightest mousse: chill the bowl and beaters for the whipped cream, whip to soft peaks only, and fold the cream in two additions using big gentle strokes so you dont knock out the air. If you accidentally overwhip the cream, stir in a tablespoon of yogurt to soften it a bit.

– For a reliable set and clean texture chill long enough, at least 2 hours. If you want firmer dessert add about 1/4 teaspoon more gelatin next time, or for a looser, creamier set reduce gelatin slightly. If it looks grainy after chilling, a quick vigorous whisk or passing it through a mesh will usually smooth it out.