Name: Matcha Mango Mousse
Prep time: 30 min
Cook time: 8 min
Total time: PT-487358H7M14S
Cuisine: Fusion
Ingredients: 70 g graham crackers, crushed into fine crumbs; 35 g unsalted butter, melted; 200 g heavy cream; 30 g granulated sugar; 250 g cream cheese, softened; 10 g gelatin, melted; 60 g mango purée (see prep below); 40 g white chocolate chips; 4 g matcha powder; 20 g warm whole milk; 60 g fresh mango flesh; 25 g granulated sugar (for purée); 1 tablespoon lemon juice

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Short Description

This layered matcha mango mousse combines tropical mango, rich cream cheese, and earthy matcha in a beautifully structured, multi-textured dessert. With a crisp graham cracker base and silky mousse layers, it’s both vibrant and indulgent.

Why You’ll Love This Recipe

Stunning layered dessert that’s visually and texturally satisfying
Balanced sweetness from mango, cream cheese, and white chocolate
Refreshing and light—perfect for warm weather
Make-ahead friendly for entertaining or special occasions
No baking required

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:
• 70 g graham crackers, crushed into fine crumbs
• 35 g unsalted butter, melted

Mousse Base:
• 200 g heavy cream
• 30 g granulated sugar
• 250 g cream cheese, softened
• 10 g gelatin, melted

Flavor Add-Ins:
• 60 g mango purée (see prep below)
• 40 g white chocolate chips
• 4 g matcha powder
• 20 g warm whole milk

Mango Purée Prep:
• 60 g fresh mango flesh
• 25 g granulated sugar
• 1 tablespoon lemon juice

Directions

Prepare The Crust:

Mix crushed graham crackers and melted butter until combined.
Press the mixture firmly into the bottom of mousse molds. Chill for 30 minutes.

Make Mango Purée:
3. In a small pan, cook mango, sugar, and lemon juice over low heat for 8 minutes, until jammy.
4. Blend until smooth and cool completely.

Prepare The Base Mousse:
5. Soften gelatin in ice water for 5 minutes, then melt in the microwave for 10 seconds.
6. Whip heavy cream and sugar to soft peaks (like thick yogurt).
7. Beat cream cheese until smooth. Add melted gelatin and mix until uniform.
8. Fold whipped cream into the cream cheese mixture until well combined.

Layer 1: Mango Mousse
9. Mix 1/3 of the base mousse with cooled mango purée.
10. Pour over the chilled crust. Freeze for 15 minutes to set.

Layer 2: Plain Mousse
11. Spread 1/3 of the plain base mousse over the mango layer. Freeze for 15 minutes.

Layer 3: Matcha Mousse
12. Whisk matcha powder into warm milk until lump-free.
13. Melt white chocolate over a double boiler, then stir into the matcha milk.
14. Fold in the remaining base mousse until fully combined.
15. Spread over the plain mousse layer. Refrigerate for 4+ hours or overnight until fully set.

Unmold & Serve:
16. Run a knife around mold edges. Use a blowtorch or warm towel on the mold to loosen.
17. Remove the mold. Garnish with mango slices, matcha powder, or whipped cream before serving.

Servings And Timing

Servings: 5 individual mousse molds
Preparation Time: 30 minutes
Chill Time: 4–6 hours (or overnight)
Total Time: About 5–7 hours including chilling

Variations

Use passion fruit puree instead of mango for a tangy twist
Add a crushed Oreo base instead of graham crackers
Substitute matcha with cocoa powder for a chocolate version
Use mascarpone instead of cream cheese for a richer texture
Create a layered mousse cake using a springform pan instead of molds

Storage/Reheating

Store covered in the refrigerator for up to 3 days
Not recommended for freezing, as it can dull the flavors and alter texture
Serve chilled; do not reheat

FAQs

Can I Use Gelatin Powder Instead Of Sheets?

Yes, 10 g of gelatin powder can be used—bloom it in a small amount of water before melting.

What Kind Of Mango Works Best?

Ripe Ataulfo or Alphonso mangoes yield the best sweet and smooth purée.

Can I Skip The Matcha Layer?

Yes, simply double the plain mousse or add another fruit puree for a different flavor.

Is It Possible To Make This Vegan?

It would require major substitutions including vegan cream cheese, coconut cream, and agar-agar in place of gelatin.

How Do I Know When The Mousse Is Set?

It should be firm to the touch and hold its shape when unmolded.

Can I Make This In One Large Mold?

Yes, use a springform pan and adjust chill time slightly longer for full setting.

What If I Don’t Have White Chocolate?

Skip it or substitute with a tablespoon of condensed milk or coconut cream for sweetness.

Do I Need To Strain The Mango Purée?

For a silkier mousse, yes—straining removes fibers and ensures smooth texture.

How Do I Prevent Lumps In Matcha?

Always whisk matcha into warm milk before mixing to dissolve completely.

Can I Use Store-Bought Mango Puree?

Yes, just ensure it’s unsweetened or adjust sugar accordingly.

Conclusion

This matcha mango mousse is a beautifully layered dessert that balances sweet, tart, and earthy flavors in a creamy, no-bake treat. With its vivid colors and refined textures, it’s a perfect dessert to impress guests—or treat yourself to something elegant and refreshing. Make ahead, chill thoroughly, and enjoy each silky bite.

Maggie

Matcha Mango Mousse