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High Protein Mango Mousse - Light, Creamy, and Satisfying

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large ripe mangoes (about 2 cups mango flesh), or 2 cups frozen mango thawed
  • 1 cup plain Greek yogurt (2% or 5% for creamier texture; use lactose-free if needed)
  • 1/2 cup cottage cheese (blended smooth; optional but boosts protein and creaminess)
  • 2–3 tablespoons honey or maple syrup, to taste (or your preferred sweetener)
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons fresh lime juice (brightens flavor)
  • 1/2 cup chilled whipping cream or coconut cream, whipped to soft peaks (see dairy-free notes)
  • Pinch of salt (enhances sweetness and depth)
  • Optional add-ins: 1 scoop unflavored or vanilla whey/plant protein, cardamom pinch, or mango pieces for topping

Method
 

  1. Prep the mango. Peel and pit the mangoes. Add the flesh to a blender. If using frozen mango, thaw first for easier blending.
  2. Blend the base. Add Greek yogurt, cottage cheese (if using), honey or maple syrup, vanilla, lime juice, and a pinch of salt to the blender. Blend until completely smooth and thick. Taste and adjust sweetness or lime.
  3. Whip the cream. In a cold bowl, whip the chilled cream to soft peaks. Don’t overwhip—you want it airy and silky.
  4. Fold gently. Pour the mango mixture into a large bowl. Using a spatula, gently fold in the whipped cream in two additions until just combined. Keep it light to preserve the mousse texture.
  5. Add protein (optional). If using protein powder, sift it over the mixture and fold very gently to avoid clumps. Start with half a scoop and taste before adding more.
  6. Chill to set. Spoon into serving glasses or a large dish. Cover and chill for at least 1–2 hours. The mousse thickens and flavors meld as it cools.
  7. Serve. Top with diced mango, toasted coconut, crushed pistachios, or a sprinkle of cardamom for a fragrant finish.