Tasty White Chocolate and Mango Mousse

If you ask me, white chocolate and mango are a match made in heaven.

This sweet and fruity mousse brings together smooth white chocolate with fresh, juicy mango in the most wonderful way. The light, airy texture makes it feel like you’re eating clouds, while the tropical mango adds just the right amount of brightness.

The white chocolate base gets whipped until it’s perfectly fluffy, then we fold in the mango puree until everything’s well combined. A touch of vanilla and a hint of lime zest make all the flavors sing together.

It’s a refreshing dessert that’s fancy enough for dinner parties but simple enough to whip up when you’re craving something special on a regular weeknight.

What Kind of Mango Should I Use?

For the smoothest, most flavorful mousse, you’ll want to pick mangoes that are perfectly ripe – they should give slightly when gently squeezed and have a sweet, fruity aroma near the stem. Ataulfo (also called honey or champagne) mangoes are fantastic for mousse because they’re super creamy and have fewer fibers than other varieties. If you can’t find Ataulfo mangoes, Kent or Tommy Atkins mangoes work well too – just be sure to strain the puree if you notice any stringy bits. When shopping, avoid mangoes with dark spots or wrinkled skin, and if your mangoes are still firm, let them ripen at room temperature for a few days before using them in your mousse.

Options for Substitutions

While some ingredients are key to getting this mousse just right, there are a few swaps you can try:

• White chocolate: This is a must-have ingredient that’s crucial for the mousse’s structure and flavor – I don’t recommend substituting it. Just make sure to use real white chocolate (with cocoa butter), not candy melts.
• Heavy cream: For the best texture, stick with heavy cream or heavy whipping cream. Light cream or half-and-half won’t whip properly and will make your mousse too loose.
• Mangoes: If fresh mangoes aren’t available, you can use thawed frozen mango chunks (about 2 cups). In a pinch, you could also try peaches or nectarines, though this will change the flavor profile.
• Vanilla essence: Feel free to use vanilla extract, vanilla bean paste, or even scrape a real vanilla pod. If using vanilla bean paste or pod, use the same amount.
• Sugar: You can adjust the sugar amount based on how sweet your mangoes are. You could also swap regular sugar with powdered sugar – just use the same amount.

Watch Out for These Mistakes While Making

The success of your mango mousse largely depends on how you handle the white chocolate – melting it too quickly or at too high a temperature can cause it to seize up and become grainy, so always use gentle heat and stir frequently. When working with mangoes, selecting fruit that’s too unripe will result in a bland mousse, while overripe mangoes can make the texture too loose – look for mangoes that yield slightly to pressure and have a sweet aroma at the stem. Another common mistake is overwhipping the cream, which can turn your silky mousse into a grainy mess – stop whipping as soon as soft peaks form, and fold the ingredients together gently to maintain the airy texture. For the smoothest results, make sure all your ingredients are at room temperature before starting, and strain the mango puree to remove any fibrous bits that could affect the mousse’s silky texture.

What to Serve With Mango Mousse?

This light and creamy mango mousse pairs wonderfully with fresh tropical fruits on the side – try some sliced kiwi, passion fruit, or extra fresh mango chunks for a refreshing touch. A simple butter cookie or shortbread makes a nice crunchy contrast to the smooth mousse texture. If you’re serving this for a special occasion, add a small scoop of coconut sorbet on the side and maybe a sprinkle of toasted coconut flakes on top. For an extra pretty presentation, you can also add a few fresh mint leaves as a garnish.

Storage Instructions

Chill: Your white chocolate and mango mousse needs to be kept cold! Place it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. The texture is best within the first 24 hours, when the mousse is at its fluffiest.

Make Ahead: You can prepare this mousse up to a day in advance if you’re planning for a special occasion. Just keep it covered in the fridge until you’re ready to serve. The flavors actually develop nicely as it sits, making all those mango and white chocolate notes even better together.

Serve: Take the mousse out of the fridge about 5-10 minutes before serving – this lets it soften slightly for the perfect creamy texture. If you’ve added any garnishes like fresh mango pieces, it’s best to add those just before serving to keep them looking fresh.

Preparation Time	30-45 minutes
Cooking Time	10-15 minutes
Total Time	210-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 15-20 g
• Fat: 130-140 g
• Carbohydrates: 250-270 g

Ingredients

• 150g white chocolate (about 5 oz)
• 1 cup heavy cream (split into 2/3 cup and 1/3 cup)
• 1 teaspoon vanilla essence
• 1/3 cup plus 2 tablespoons sugar
• 3 ripe medium mangoes
• 1 tablespoon water

Step 1: Prepare the Mango Puree

Start by peeling and slicing the mangoes into cubes.

Add the chopped mangoes to a pan along with 1/3 cup of sugar and 1 tablespoon of water.

Cook on low heat until the mangoes become soft and mushy.

Adjust the amount of sugar based on the sweetness of the mangoes.

Once done, turn off the heat and let the mixture cool completely.

After it cools, blend the mango mixture into a smooth paste and store it in the refrigerator until you are ready to prepare the mousse.

Step 2: Melt the White Chocolate

Melt the white chocolate using a microwave, stirring every 15 seconds until smooth, or use a double boiler method.

Once melted, fold in 1/3 cup of heavy whipping cream to prevent the chocolate from thickening prematurely.

Set it aside.

Step 3: Whip the Cream

In a separate bowl, add 2/3 cup of heavy cream, a bit of vanilla extract, and 2 tablespoons of sugar.

Beat the mixture using a whisk or a hand blender until soft peaks form.

Be careful not to overbeat.

Step 4: Combine Chocolate and Whipped Cream

Gradually fold the melted white chocolate into the whipped cream in batches.

Be gentle to maintain the soft peaks of the whipped cream, as whisking will cause the mousse to become dense by releasing the entrapped air.

Step 5: Assemble the Dessert

For a layered presentation, pour the white chocolate mousse into 6 serving dessert glasses and carefully pipe or spoon the mango puree on top.

Alternatively, mix the mango puree with the white chocolate mousse at a 1:1 ratio and pour it into the serving glasses for a better taste.

This method creates a more flavorful dessert.

Step 6: Chill and Serve

Chill the assembled desserts for at least 3 hours or overnight for optimal setting.

Serve the chilled mango and white chocolate mousse and enjoy the delightful blend of flavors.