Mango Mascarpone Mousse

I always somehow find out that there is a bit of mascarpone cheese left in the fridge, but I don’t know what to do with it. Last time, I tried making mascarpone panna cotta, and it was very tasty. However, this time, I ran out of gelatin sheets as well. So, I discovered another recipe: Mascarpone Mousse. Mascarpone Mousse only requires mascarpone and whipping cream. I added mango cubes in to balance the richness and sweetness, and it turned into be Mango Mascarpone Mousse.

Mango Mascarpone Mousse

Mango Mascarpone Mousse boasts a rich, creamy flavor thanks to Mascarpone cheese. Since the cheese is naturally thick, there’s no need for gelatin in this mousse recipe. The absence of gelatin results in a fluffier texture for the mousse. The tangy notes from the mango complement the overall flavor perfectly. In short, its taste is wonderfully refreshing.

Ingredients for Mango Mascarpone Cheese

  • Mascarpone cheese (100 grams): This thick and creamy Italian cheese will give our mousse a thicker and richer texture, but without the sour taste of cream cheese. Make sure it’s fresh and at room temperature for smoother mixing.
  • Ripe Mango cubes (100 grams): Choose a juicy and sweet mango. Mango cubes will be the star flavor of our mousse. You’ll need to cut them into cubes. Refer to how to cut a mango here if necessary.
  • Vanilla Extract (3-4 drops): A dash of vanilla elevates the overall flavor. Ensure you use a good-quality extract for the best aromatic experience. If you have a vanilla bean, you can use the seeds scraped from a small section of it. However, remember to use only 2-3 drops; I accidentally added too much vanilla extract, and it slightly affected the final taste.
  • Whipping Cream (100 grams): The fluffy and airy texture of your mousse is thanks to this ingredient. Make sure it’s cold straight from the fridge. This ensures it whips up nicely.
  • Sugar (20 grams): To reduce the amount of sugar in my daily foods, I used only 20 grams of sugar. Depending on the sweetness of your mango, you might need to adjust this amount slightly.

Equipment

Below is the list of equipment you should prepare for making Mango Mascarpone Mousse:

  • Mixing Bowls: You should have at least two – one for the mascarpone mixture and another for the whipped cream. Keep your bowls dry and clean.
  • Whisk: Whisking is necessary to incorporate air into the whipping cream until it reaches soft peaks. If you have an electric mixer, even better! It’ll save you from some arm workout.
  • Electric scale/Measuring Cup set: Making desserts requires the exact amount of each ingredient. I recommend using an electric scale because it’s more accurate.
  • Spatula: You will need a soft silicone spatula for folding the whipped cream into the mascarpone mixture. Folding it correctly ensures that the mousse retains its airy texture.
  • Dessert Glasses: Choose how you want to present your mousse. Since the mousse is quite soft, it’s better to use crystal glasses to showcase the beautiful color of the Mango Mascarpone Mousse.

Instructions

Once you have gathered all the required ingredients and equipment, let’s begin making it. The total preparation and cooking time is around 45 minutes.

Step 1. Preparation.

Mango Mascarpone Mousse
  • Leave the mascarpone cheese at room temperature until it softens and becomes easy to spread with a spatula.

Step 2. Mixing Mascarpone Cheese and Sugar

  • In a large bowl, after your mascarpone cheese has come back to room temperature, combine the mascarpone cheese, sugar, and vanilla together.
  • Whisk them well until they combine nicely into a smooth cream. Set it aside.
Mango Mascarpone Mousse

Step 3. Whisking Whipping Cream

  • In another bowl, whisk the whipping cream. Make sure that your whipping cream is cold before whisking. It’s important to whisk the whipping cream until it reaches soft peaks, and be sure to stop whisking at the right time. Refer to instructions on how to whip cream by hand if necessary. If you are using a hand mixer, whip it at the lowest speed level and maintain a one-way circular motion. I usually whip in a clockwise direction. Stop when you reach soft peaks (as shown in the image below).
Mango Mascarpone Mousse

Step 4. Mixing Mascarpone cream and Whipped cream

  • Using the folding technique, slowly and gently fold the whipped cream into the mascarpone cheese cream. Be gentle to maintain the fluffy texture of the whipped cream. Always remember to fold in one direction only, either clockwise or counterclockwise, until everything is well mixed.
Mango Mascarpone Mousse

Step 5. Set Mango Mascarpone Mousse into glass

  • Carefully use a spoon to scoop the mousse into the prepared glasses. After the first layer, add some mango cubes, then continue with the 2nd and 3rd layers until the glass is full. Cover with plastic wrap and place them in the fridge immediately for at least 2 hours to chill.
  • After the glasses of Mango Mascarpone Mousse have firmed up, garnish them with mango cubes on top for decoration. If possible, serve them with some mint leaves to enhance the taste.
Mango Mascarpone Mousse

Store Mango Mascarpone Mousse

As a rule of thumb, always keep your mousse glasses in the fridge. Since they are fresh mousse, try to consume them all within 3 days. Desserts made with mascarpone cheese and whipping cream must be served chilled.

One more note: you can’t freeze mousse because it completely changes its texture.

Tips and Tricks for a Perfect Mascarpone Cheese

  • Texture is Key: Ensure your mascarpone is at room temperature for a smoother mixture. Cold mascarpone can become lumpy.
  • Sweetness Level: Always taste your mango before starting. If it’s super sweet, you might want to reduce the sugar. Conversely, if it’s a bit tart, consider adding a tad more sugar. Also, taste the final mixture of mascarpone cheese and whipped cream to adjust with sugar syrup, granulated syrup, or honey.
  • Whipping Cream: Whip the cream when it is cold, and be careful not to over-whip, as it may turn buttery. Aim for soft peaks that can be gently folded into the mousse.
  • Serving Size: The provided measurements will fit standard dessert glasses. If you’re using larger or smaller molds, adjust your quantities accordingly.

Making Mango Mascarpone Mousse is not really difficult. With some basic kitchen skills, you can certainly make it using the leftover mascarpone cheese and whipping cream in the fridge after making a batch of tiramisu. Give it a try and share your delicious mousse!

Mango Mascarpone Mousse

Mango Mascarpone Mousse

Yield: 2 glasses
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Mascarpone Mousse requires only mascarpone and whipping cream. I added mango cubes in to balance, and it turned out Mango Mascarpone Mousse.

Ingredients

Instructions

Step 1. Preparation.

Step 2. Mixing Mascarpone Cheese and Sugar

  • In a large bowl, after your mascarpone cheese has come back to room temperature, combine the mascarpone cheese, sugar, and vanilla together.
  • Whisk them well until they combine nicely into a smooth cream. Set it aside.Mango Mascarpone Mousse

Step 3. Whisking Whipping Cream

  • In another bowl, whisk the whipping cream. Make sure that your whipping cream is cold before whisking. It's important to whisk the whipping cream until it reaches soft peaks, and be sure to stop whisking at the right time. Refer to instructions on how to whip cream by hand if necessary. If you are using a hand mixer, whip it at the slowest speed level and maintain a one-way circular motion. I usually whip in a clockwise direction. Stop when you reach soft peaks (image below).Mango Mascarpone Mousse

Step 4. Mixing Mascarpone cream and Whipped cream

  • Using the folding technique, slowly and gently fold the whipped cream into the mascarpone cheese cream. Be gentle to maintain the fluffy form of the whipped cream. Always remember to fold in one direction only, either clockwise or counterclockwise, until everything is well mixed. Mango Mascarpone Mousse

Step 5. Set Mango Mascarpone Mousse into glass

  • Carefully use a spoon to scoop the mousse into the prepared glasses. After the first layer, add some mango cubes, then continue with the 2nd and 3rd layers until the glass is full. Cover with plastic wrap and place them in the fridge immediately for at least 2 hours to chill.Mango Mascarpone Mousse
  • After the glasses of Mango Mascarpone Mousse have firmed up, garnish them with mango cubes on top for decoration. If possible, serve them with some mint leaves to enhance the taste.Mango Mascarpone Mousse

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Nutrition Information:
Yield: 2 Serving Size: 150g (2/3 cup)
Amount Per Serving: Calories: 453

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