This simple and easy Greek Yogurt Mango Mousse is smooth, creamy, and slightly structured, with a fresh tropical flavour that feels light but still satisfying.
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Why You'll Love This Recipe
This mousse has a clean, structured texture that holds its shape nicely while still staying smooth and creamy.
- No baking or cooking required
- Lightly set texture that feels elegant and spoonable
- Made with simple, wholesome ingredients
- Naturally fresh, fruity flavour
- Easy to customize with different toppings
Ingredients
- Plain Greek yogurt - forms the creamy base of the mousse; full-fat gives the best texture, but 2% also works for a lighter option
- Fresh mango - adds natural sweetness and bright tropical flavour; ripe mango works best
- Unflavoured gelatin powder - helps the mousse set and hold its shape while staying smooth
- Cold water - used to bloom the gelatine so it dissolves evenly
- Sweetener (optional) - useful if the mango is not very ripe
- Optional toppings - coconut flakes, fresh mango chunks, or lime zest
See recipe card below for exact quantities.
Instructions
STEP 1: Add the cold water to a small bowl and sprinkle the gelatine evenly over top. Let it sit for a few minutes to bloom.
STEP 2: Add the Greek yogurt and mango to a blender and blend until smooth and creamy. Taste and add sweetener if needed.
STEP 3: Gently heat the bloomed gelatin (microwave 20-30 seconds) until fully dissolved, making sure it does not boil.
STEP 4: Pour the dissolved gelatin into the blender and blend briefly until fully combined.
STEP 5: Transfer the mousse into jars or glasses, cover, and refrigerate for at least 2 to 3 hours to allow it to fully set.
STEP 6: When it’s chilled and ready, take it out and enjoy it as-is, or top it with your favourite toppings.
Storage and Equipment
Store the mousse in an airtight container or sealed mason jars in the fridge for up to 2 to 3 days.
For storage, I love using 8-oz (236 ml) wide-mouth mason jars, as they’re the perfect size for individual portions and show off the clean, set texture nicely. You’ll also need a blender (my favourite go-to blender for these recipes is a Nutribullet), some mixing bowls, and jars or glasses for serving.
Toasty's Tips
- Bloom the gelatin properly by sprinkling it evenly over cold water so it dissolves smoothly without clumps.
- Heat the gelatin gently until just melted. It should not boil, as overheating can affect how well it sets.
- If your mango is not very ripe, add a bit of sweetener to balance the flavour.
- This mousse sets in the fridge, so it may look loose at first. The texture firms up as it chills.
- Gelatin gives this mousse more structure than a classic whipped mousse, creating a clean, smooth set that works especially well for serving in jars.
Other Recipes to Try:
Looking for other Homemade Mousse recipes like this? Try these:
📖 Recipe
Greek Yogurt Mango Mousse
Suggested Equipment
Ingredients
- 1 teaspoon gelatin powder - unflavoured
- 3 tablespoon cold water
- 1 cup mango - diced
- 1 cup Greek yogurt - full fat (or 2%)
Instructions
- Add the cold water to a small bowl and sprinkle the gelatine evenly over top. Let it sit for a few minutes to bloom.
- Add the Greek yogurt and mango to a blender and blend until smooth and creamy. Taste and add sweetener if needed.
- Gently heat the bloomed gelatin (microwave 20-30 seconds) until fully dissolved, making sure it does not boil.
- Pour the dissolved gelatin into the blender and blend briefly until fully combined.
- Transfer the mousse into jars or glasses, cover, and refrigerate for at least 2 to 3 hours to allow it to fully set.
- When it’s chilled and ready, take it out and enjoy it as-is, or top it with your favourite toppings.
Notes
- Watch the step-by-step video tutorial here.
- Bloom the gelatin properly by sprinkling it evenly over cold water so it dissolves smoothly without clumps.
- Heat the gelatin gently until just melted. It should not boil, as overheating can affect how well it sets.
- If your mango is not very ripe, add a bit of sweetener to balance the flavour.
- This mousse sets in the fridge, so it may look loose at first. The texture firms up as it chills.
- Gelatin gives this mousse more structure than a classic whipped mousse, creating a clean, smooth set that works especially well for serving in jars.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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