Creamy Mango Mousse Pudding
Prep time: 10 minutes | Chill time: 2–3 hours | Servings: 4
Ingredients
- 2 cups fresh mango pulp (or canned Alphonso mango purée)
- 1 cup heavy whipping cream, cold
- 1/2 cup sweetened condensed milk (adjust based on sweetness of mangoes)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, to balance sweetness)
- Mint leaves or fresh mango slices (for garnish)
Instructions
- Blend the Base: Add the mango pulp, sweetened condensed milk, and lemon juice into a blender or food processor. Blend on high until completely smooth and velvety.
- Whip the Cream: In a separate chilled mixing bowl, whip the cold heavy cream and vanilla extract using a hand mixer or whisk until soft-to-medium peaks form.
- Combine: Gently fold the mango purée mixture into the whipped cream using a silicone spatula. Stir slowly in a circular motion until completely combined and uniform in color, being careful not to deflate the light, airy texture.
- Pour & Portion: Pour the mixture into individual serving glasses, glass mugs, or a large casserole dish. Smooth the top with a spatula.
- Chill & Serve: Cover with plastic wrap and refrigerate for at least 2 to 3 hours until fully set. Serve chilled with a mint leaf or additional fresh fruit on top.
