Light and Right: Frozen Mango Mousse

10 months ago

frozen mango mousse

With a wide range of flavors to choose from, the taste of mousse can be as versatile as a cake’s. This time, you can catch the sweetness of mango in this light and airy dessert. But whether you’re tired of the old or in search for a new way to enjoy it, whip your mousse into shape with these three easy steps that will surely give your mousse a new light.


Frozen Mango Mousse

Makes 6 servings


2 cups Puréed ripe mangoes

2 Tbsps Lemon juice

1 ½ cups Heavy cream, chilled

2 Tbsps Rum

1 cup Sugar

1 cup Egg whites


  1. Combine the mango purée and the lemon juice. Chill.
  2. Beat the heavy cream until fluffy and soft peaks are formed. Add the rum and continue beating until medium peaks are formed. Set aside.
  3. Combine the sugar and the egg whites in the bowl of a mixer. Whisk this mixture over a saucepan of simmering water, until the mixture is hot (do not overheat) and the sugar has dissolved. Then attach the mixer bowl to the machine and whisk until cold or no longer hot. Stir the mango purée into the meringue then fold in the whipped cream. Freeze and mould or vice versa.


Recipe by Chef Carlo Estagle

Photographed by John Ocampo


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