Mango Mousse

Postre de Mango

Preparation info
  • 6

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is a basic dish with different variations—other popular versions are made with limes or lemons.


  • 1 can (14 ounces) condensed milk
  • 1 can (32


Place the condensed milk, mangos, lime juice, and rum in a blender or food processor and blend to a smooth puree.

Whip the cream until almost stiff and fold into the mango puree with a rubber spatula. Pour into individual dessert dishes or one large container. Chill for at least an hour before serving.