How to Make Smooth Mango Mousse with Crunchy Almond Flakes

There’s something undeniably majestic about mangoes. They are the king of the fruit world, after all. The bright orange peel, the floral aroma, the rich natural sweetness -- it’s the kind of food that turns ordinary desserts into magic. When transformed into a light, airy and indulgent mousse, the mango becomes even more irresistible. Now, pair that softness with the irresistible crunch of toasted almond flakes, and you’ve got a dessert that has layers of flavor and texture.

This mango mousse with almond flakes is not just a recipe, it’s a moment of brilliance through which you can shine through. It’s easy to make and visually appealing. It’s sweet and dense while also not being too sweet and having a lightness that makes mousses so irresistible. Whether you're hosting a party or simply pampering yourself, this one's sure to leave an impression. Here’s how you make it:

Ingredients:

For the mango mousse:

• 2 large ripe mangoes (Alphonso or Kesar preferred)
• 1 tsp lemon juice
• 1/2 cup condensed milk (or adjust for sweetness)
• 1 tsp vanilla extract (optional)
• 1 tsp gelatin or agar-agar powder
• 2 tbsp cold water (to bloom gelatin)
• 1 cup chilled heavy whipping cream

For the almond topping:

• 1/3 cup sliced almonds
• 1 tsp butter or ghee
• 1 tsp sugar or honey (optional, for glazing)

Method:

• First, peel, pit, and chop the mangoes into chunks.
• Blend them into a smooth puree. Strain through a sieve to remove any fibrous bits. This will give your mousse that velvety finish we’re after.
• Now stir in the lemon juice and vanilla extract. The lemon brightens the mango, while vanilla adds a warm, floral note that embraces the dessert.
• Mix in the condensed milk, adding as much as you want depending on the amount of sweetness you like.
• In a small bowl, sprinkle the gelatin (or agar-agar) over cold water and let it bloom for about 5 minutes. Then gently heat it until completely dissolved, either over low heat or in the microwave in 10-second bursts. Let the mixture cool for a minute or two, then stir it into the mango puree. This step is essential for the mousse to set into the perfect soft, airy texture and to remove any lumps.
• In a chilled bowl, use a handheld mixer to whip the heavy cream until it forms soft peaks. If the cream is too stiff, it won’t fold well into the mango, so make sure you whip it well. But don’t overmix or it will be runny.
• Gently fold the whipped cream into the mango mixture.
• Now add the almonds. In a small pan, melt the butter or ghee over low heat. Add the almond flakes and toast until golden brown, stirring constantly to avoid burning. For a sweeter crunch, you can sprinkle in a little sugar or drizzle honey right at the end of toasting.
• Transfer the almonds to a plate to cool. They’ll crisp up as they rest.
• Pour the mango mousse into individual serving glasses or a large bowl. Cover and refrigerate for at least 4 hours, or overnight if possible. This gives it time to set and become firm enough to hold its shape, while still being soft enough to melt in your mouth.
• Just before serving, sprinkle generously with the toasted almond flakes. You can also add a few extra cubes of mango or a mint leaf for color. And if you’re feeling indulgent, a drizzle of white chocolate or mango coulis makes it even more delicious.

Tips:

• Use ripe, sweet mangoes. The better the fruit, the more delicious the mousse.
• Keep everything cold. Chill your cream, your bowl, even your beaters for the best whip.
• Don’t over-whip. We want soft peaks, not stiff ones.
• Fold gently. Preserve the airiness -- no rushing or pressing.
• Add the almonds last. Toasted almonds absorb moisture quickly, so top just before serving to maintain the crunch.
• Add a dash of cardamom to the mango puree for an Indian twist. Or layer it with crumbled cookies for texture. Add some rose water to the mix for a refreshing kick. Or add some cinnamon powder -- this sounds confusing but tastes surprisingly good.
• Fold in some chopped mango for bits of fruit in every bite.
• For a vegan version, use coconut cream and agar-agar.