Mango Mousse Recipe
Be sure to prepare the Mango Puree before proceeding with this recipe
Cream of tartar will help to prevent the egg whites from over whipping, while it is not completely necessary (as some cannot find this ingredient) you can leave it out, just be sure not to over whip the meringue
Serves: 7 Cups
  • Mango Puree ¾ cup
  • Unflavored Gelatin 2 teaspoons (1 envelope)
  • Cold Water 2 tablespoons
  • Egg Yolks large 4 (72g)
  • Granulated Sugar ½ cup (100g)
  • Egg Whites large 4 (120g)
  • Granulated Sugar ½ cup (100g)
  • Cream of Tartar ¼ teaspoon
  • Heavy Cream 1 cup (237ml)
  1. Bloom the gelatin in the water and let sit for about 5 minutes.
  2. Meanwhile in a small sauce pot combine the mango puree with the first measurement of sugar and the egg yolks.
  3. Heat over medium heat while stirring constantly to avoid scorching. Cook to 170°F on an instant read thermometor.
  4. Remove from the heat, add the bloomed gelatin and stir to dissolve.
  5. Set the mango puree mixture aside to cool slightly while you prepare the whipped cream and the meringue (both to medium peaks)
  6. Fold the meringue into the COOLED egg yolk / puree mixture and then fold the whipped cream
Use immediately to fill cakes and pastries or store in a sealed container in the refrigerator for up to 1 week.

All cakes and pastries made with mango mousse must stay refrigerated
Recipe by Gretchen's Bakery at