Mango Cream Recipe - Like a Mousse without Eggs or Sugar

What we Love About Mango Cream

We love this mango dessert as it's a recipe that's:

• Easy to whip up in less than 30 minutes without any baking or heating needed. Ideally, use the sweetest mangoes you can find in season - otherwise use frozen.
• It's creamy texture is like a mousse in texture but contains no eggs like this strawberry mousse - that's why I've simply called this a mango cream - it's a real treat.
• The mango flavour is so simple and fresh with vanilla, coconut and lime for a taste of the tropics.
• Best of all, it's incredibly light and, with naturally sweetened with sweet mangos, there's no need to add any sugar.

Mango Cream - Low Sugar, High Flavour

This recipe was initially inspired by William Ledeuil, Michelin-starred French chef of the Paris restaurant, Ze Kitchen Galerie. He specialises in French food with Asian influences and what I love about his fruity desserts is that they're slightly acidic and low in sugar.

The flavour combinations he uses are also intriguing - such as this pistachio ice cream, also inspired by Ledeuil, who adds wasabi. This dessert was so impressive in his restaurant that I made macarons to accompany them! They even won a local French pâtisserie competition just outside Paris before my first book was published.

For his original dessert, the chef uses a fresh vanilla pod and lemon grass (citronnelle) but I've made a quicker version with powdered vanilla (or vanilla extract) and a fragrant lime.

Mango Dessert - Few Ingredients Needed

This dessert, more like a mango mousse, just uses 5 ingredients without any butter, gelatin or agar-agar:

• Fresh mangos - the sweeter, the better. Based on 2 large mangoes at around 500g (18oz) each. I use a lot in this dessert, as we want as much healthy fruit to shine! Not in season? Then use frozen or canned mango pulp.
• Vanilla - as pods are expensive and we want the mango to dominate (unlike a crème caramel for example, where vanilla is the focus), use a little vanilla powder or extract just to enhance the flavour.
• Whipping cream - use heavy cream or 30% fat cream that's easy to whip (never less fat). In France, we use crème fleurette. For more, see ingredient equivalents in FAQ.
• Coconut milk - the kind in tins or cartons, mixed well. No evaporated milk or sweetened condensed milk.
• Lime - as we're using just the juice, they don't need to be organic. If you do find organic and love acidity, then add a little zest.

Quick Recipe for Mango Creams

First refrigerate a large bowl for whipping the cream - this makes it so much easier to whip quickly.

Cut both mangos in two vertically next to the stone, cut off the skin and chop the fruit into small pieces. Place in a mixer or blender to purée or blend the mango, keeping back about ¼ to garnish the dishes.

How to Serve

Serve mango creams with any of the following. I love to dish out small portions in verrine or shot glasses, or in fluted glasses.

Any good quality chocolate goes well with this mango pudding. The lime gives it that gorgeous acidity that combines so well together with the coconut. Decorate the creams with cardamom or any of the following are delicious for a light and healthy end to any meal:

• French mendiants, dark chocolate disks with fruit and nuts.
• Top with a few strawberries, another tasty combination.
• Coconut macaroons, known in France as rochers coco.
• Tuile cookies - excellent with that extra crispy crunch.

How Long Can They Keep?

This mango cream recipe has a bonus: it keeps chilled in the fridge for up to 3 days. The mango chunks keep well under the cream, so it's one of our perfect make-ahead recipes to have up your sleeve.