Fun and Flavorful Mango Mousse with Colorful Gems Sprinkles

Mousse is already quite a dreamy dessert and add something juicy and delcious like the sunny mango to it, the dessert gets even dreamier. This Mango Mousse with Gems Sprinkles is quite easy and comes together with just a few ingredients and minimal effort. While mango might be the flavor powerhouse for this recipe, it also has citrusy undertones and of course the candy-chocolate flavor from the beloved Cadbury Gems. This recipe perfect make-ahead treat for warm-weather gatherings or anytime you need a sweet escape. We’re adding a playful touch by mixing in chocolatey Gems to give this mousse pops of color in an otherwise mundane yellow-white shade and a nice crunch in every bite.

Mango Mousse with Gems Sprinkles

Ingredients

• 1 cup chopped mango (fresh or frozen and defrosted is fine)
• 1 tbsp fresh orange juice
• 1 tbsp lime juice
• ¼ cup sweetened condensed milk
• ¾ cup heavy cream, chilled
• 1 pack Cadbury Gems, for decoration

Instructions

1. Use a high-speed blender or a mixer grinder and puree the mango pulp with orange juice, lime juice and condensed milk. Run the blender 1 minute to get a smooth puree.
2. Take a mid-sized bowl, add the cream, then beat it with an electric mixer on high speed until soft peaks form. This takes between 1-2 minutes.
3. Pour one quarter of the mango puree mixture into the cream bowl. Then use a spatula, to fold the mango into the cream carefully, to not deflate it. Make sure to scrape around the bowl and get the cream from the bottom and sides to fold the mixture well.
4. Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
5. Divide the mixture between 4 small glasses or ramekins, and refrigerate at least 4 hours, or overnight, before serving.
6. Before serving, add an extra dollop of whipped cream and a few diced mango pieces, a sprinkling of Gems, and a mint leaf on each serving of the mousse.

Notes:

Mango

For the best flavor and texture, use ripe, sweet mangoes such as Alphonso if you're working with fresh fruit. If you’re using frozen mango, you’ll need about 8 ounces (roughly 1½ cups when chopped). Be sure to let the mango thaw completely at room temperature for about 30–40 minutes before blending, so the puree becomes smooth and creamy. Overly fibrous mangoes may affect the texture slightly, so blending well is key.

Orange Juice

A tablespoon may seem small, but this little splash adds brightness and rounds out the tropical flavor. Freshly squeezed juice adds a more vibrant citrus kick, but if you’re using bottled orange juice, make sure it’s 100% juice without added sugar for best results. It balances the richness of the condensed milk and cream quite well.

Lime Juice

Don’t skip the lime juice – it brings a tangy zing that cuts through the sweetness and intensifies the mango flavor. Use freshly squeezed juice if possible. Bottled lime juice works in a pinch but freshly makes a noticeable difference in taste and aroma.

Sweetened Condensed Milk

This is the secret to the mousse’s silky texture and sweetness, so don’t substitute it with evaporated milk they’re not interchangeable. If you're not using the whole can, look for squeeze bottles (they're super convenient and mess-free!). Leftover condensed milk can be stored in the fridge for up to a week and used in your coffee, drizzled over pancakes, or stirred into iced tea or smoothies for a sweet, creamy twist.

Heavy Cream

Use full-fat heavy cream (also labelled as double cream or whipping cream in some packs) with at least 36% fat content. This ensures the cream whips properly and holds its shape. Freezing the bowl and beaters before whipping helps get a nice, airy consistency. Avoid light or reduced-fat cream, as it won’t whip well and could make the mousse too runny.

Cadbury Gems Chocolate

There’s a chance that the Gems might sink to the bottom of the mousse, because of their size, to avoid them you can chop them down if needed. Their crunchy shell and chocolatey center create an excellent and fun contrast with the soft mousse. For a more grown-up version, try dark chocolate chips, or chopped Chocolairs pieces.