This no-bake mango mousse features a creamy cream cheese layer and a silky mango pudding top. Quick, easy, and perfect for mango lovers!

This mango mousse is incredibly easy to make! The trickiest part, in my opinion, is the mold—I used a special one, but if you don’t have it, regular cups work perfectly.

Just let the mango mousse layer set first, then pour in the mango pudding layer on top.

If you love mango as much as I do, be sure to also try:

Why You’ll Love This Recipe

Dual textures: Creamy mousse meets silky pudding in every bite.
Easy to make: No whipping, no baking—perfect for beginners or busy days.
Full mango flavor: Both layers capture the sweetness and aroma of fresh mango.
Beautiful presentation: Piped mousse and a pudding top make it elegant for serving.

Ingredients and Substitutions

Cream cheese – I recommend fully softening it at room temperature. This ensures the mousse is silky and smooth. If not softened enough, it can leave lumps.

Sugar – Just enough to balance the tang of the cream cheese and enhance sweetness without overpowering the mango.

Heavy cream – No whipping needed for this recipe. Just fold it into the mousse for smoothness. Over-whipping can make the mousse too dense.

Mango puree – Fresh mango gives the richest aroma and flavor. You can use frozen mango, but fresh is best.

Warm milk – Used to dissolve gelatin. Whole milk is preferred for richer flavor.

Gelatin sheets – Soak in cold water and squeeze dry before using. Avoid high heat when dissolving to keep its setting power.

Lemon juice – Brightens the mango flavor and balances sweetness. Don’t skip it or overuse it.

Fresh mango pieces – Optional, for decoration. Adds a juicy, fresh touch.

Ingredients

Mango Mousse Layer (Velvety Main Layer)

250 g cream cheese
30 g granulated sugar
260 g heavy cream
100 g mango puree
60 g warm milk
10 g gelatin sheets

Mango Pudding Layer (Lightly Sweet Filling/Top Layer)

125 g mango
65 g milk
5 g lemon juice
65 g warm milk
8 g granulated sugar
7 g gelatin sheets

Decoration

Heavy cream
Fresh mango flesh

How to Make Mango Mousse with Pudding Filling

For the Mango Mousse Layer

Beat the cream cheese: Place 250 g of room-temperature cream cheese into a large mixing bowl. Add 30 g of granulated sugar. Using an electric hand mixer, beat until the mixture is completely smooth, silky, and free of any lumps.
Add cream and mango puree: Pour in 260 g of heavy cream and mix until well combined. Add 100 g of mango puree and continue mixing until the texture is uniform with no clumps.
Melt and add the gelatin: While preparing the mixture, soak 10 g of gelatin sheets in cold water until softened (about 5–10 minutes). Squeeze firmly to remove excess water. Add the softened gelatin to 60 g of warm milk and stir until completely dissolved. Pour this gelatin-milk mixture into the cream cheese mixture and mix thoroughly until fully incorporated.
Pipe and freeze: Transfer the mousse mixture into a piping bag. Pipe it into your prepared mold or individual cups, filling evenly. Place in the freezer for 4 hours to allow the mousse layer to set completely.

For the Mango Pudding Layer

Blend the mango base: In a food processor or blender, combine 125 g of mango flesh, 65 g of milk, and 5 g of freshly squeezed lemon juice. Blend until completely smooth with no fibers or lumps.
Melt the gelatin: Soak 7 g of gelatin sheets in cold water until softened. Squeeze dry. Add the gelatin to 65 g of warm milk, along with 8 g of granulated sugar, and stir until both the gelatin and sugar are fully dissolved.
Combine: Pour the gelatin-milk mixture into the blended mango mixture. Stir thoroughly until well combined and smooth. This is your mango pudding mixture.

For Assembly and Decoration

Layer the pudding: Remove the mold from the freezer after the mousse layer has set for 4 hours. Carefully remove the dessert from the mold. If using individual cups, this step is not needed. Gently and slowly pour the mango pudding mixture over the frozen mousse layer, covering it evenly.
Chill to set: Place the assembled dessert in the refrigerator and chill until the pudding layer is completely firm and set. This typically takes at least 4 hours, but overnight is ideal for best results.
Unmold and decorate: Pipe a small amount of heavy cream on top for decoration and garnish with fresh mango cubes. Serve chilled and enjoy.

Tips & Tricks

Properly soften your cream cheese: This is one of the most important steps. Cream cheese must be fully softened at room temperature before beating. If it’s too cold, it will not blend smoothly and will leave hard lumps in your mousse. I recommend taking it out of the fridge at least 1–2 hours before starting.
Handle gelatin with care: All gelatin sheets must be soaked in cold water until soft, then squeezed dry. When melting them in warm milk, ensure the milk is warm (around 40–50°C / 104–122°F) but not hot. High temperatures will destroy the gelatin’s setting ability, and your layers may not firm up properly.
No whipping needed: This recipe is wonderfully simple because the heavy cream is used without whipping. Simply mix it in as directed. Over-whipping would incorporate too much air and could result in a denser, less smooth texture, so resist the urge to whip it.
Don’t skip the lemon juice: A small amount of freshly squeezed lemon juice brightens the mango flavor and balances the sweetness. It prevents the pudding layer from tasting flat or overly rich. Do not omit it, and be careful not to add too much, as it can become overly sour.
Freeze first, then chill: Freezing the mousse layer for a full 4 hours ensures it is completely firm before you add the pudding layer. This is essential for preventing the two layers from mixing together and ensures a clean, beautiful separation. For the pudding layer, refrigerate until fully set before unmolding to avoid any deformation.

Storage

Store the finished dessert covered in the refrigerator. For the best texture and flavor, consume within 2–3 days. Both the mousse and pudding layers will remain smooth and fragrant when properly chilled. Keep the dessert covered with plastic wrap or in an airtight container to prevent it from absorbing any odors from the refrigerator.

Creamy Mango Mousse with Mango Pudding Top Layer

Layered mango dessert made with fresh mango puree and soft cream cheese mousse. Smooth, creamy, and melt-in-your-mouth delicious.

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Prep Time 30

Cook Time 10

Freezing and Chilling Time 8

Course Dessert

Cuisine American

Servings