Easy Chocolate Mango Mousse

This Chocolate Mango layered dessert is super easy to make and amazing! The homemade mango compote pairs beautifully with the smooth and rich chocolate cream. It’s naturally gluten-free and a perfect make-ahead dessert. It’s served in glass cups, great for individual portions.

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About this mango and chocolate dessert (chocolate mousse in glass cups)

Easy chocolate mango mousse in glass cups requires a few ingredients, is naturally gluten-free, and is super easy to make. It combines a fresh mango compote with a rich and smooth chocolate cream, creating a balance of fruity sweetness and deep chocolate flavor. For more individual mini dessert ideas, here is the link to this lemon posset.

It’s the kind of dessert that pairs with many toppings, and you can customize it to your taste. You can make the chocolate cream and the mango compote in advance and assemble the dessert when ready to enjoy it. It’s served with a gluten-free cookie to scoop out the mousse.

Ingredients

The main ingredients for this recipe are:

• Eggs: room temperature eggs are better.
• Cream: Heavy cream for the best flavor and consistency.
• Chocolate: milk chocolate.
• Mango: ripe mangoes.
• Optional: gluten-free cookies to end the dessert and scoop out the mousse!

How to make chocolate mango mousse in glass cups

For the mango sauce:

Place the peeled and cubed mangoes in a pan, sprinkle with sugar and drops of fresh lemon juice. Cook over low heat until tender, and a syrup forms. Remove from heat and let cool. Process the mangoes until you get a sauce/compote, to taste.

For the chocolate mousse:

In a deep saucepan, heat the cream over low-medium heat until nearly boiling. Add the chocolate and stir until melted. Remove from the heat and set aside.

In a medium bowl, beat the egg yolks with the sugar and vanilla extract. Add the mixture to the chocolate and mix.

Heat again, stirring until you get a creamy consistency. Let cool.

Dessert assembly:

Served in glass jars/cups, first the mango sauce, then the chocolate mousse, and finished with a gluten-free cookie (optional).

Storing

You can prepare the chocolate mousse and the mango sauce in advance and assemble the dessert when serving. Keep the preparations in the fridge and get them out 10 minutes before serving.

Keep leftovers covered in the refrigerator for 3 days. You can also freeze the chocolate mousse and make a new topping when ready to enjoy it.

Variations

• Fruit sauce/ compote: replace mango with other seasonal fruit, like strawberries, peaches, or berries, which are some favorites. You can make different sauces, compotes, or coulis, like berry coulis, plum compote, passion fruit sauce, and so on.
• Dark Chocolate: Swap milk chocolate for dark chocolate for a more intense, deep, and slightly bitter flavor.
• Cookie: gluten-free cookie to scoop out the cream. Choose your favorite, a simple, basic cookie. A gingerbread cookie pairs very well.
• Dried fruit: add chopped and toasted dried fruits like peanuts, almonds, walnuts, or hazelnuts, for crunchiness.
• Frozen Dessert: Place the mousse in the freezer for a few hours.

For more glass desserts

• Easy blueberry panna cotta (quick recipe)
• Vanilla cream with plum sauce dessert
• Peach yogurt trifle
• Perfect chocolate mousse

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