Sugar-Free Mango Mousse – Creamy, Tropical, and Keto-Adapted

Yes, mango has sugar. But here’s the key: a little goes a long way in mousse, especially when paired with whipped cream and citrus. By balancing the real fruit with portion control and optional low-carb mango flavoring, we get all the brightness with none of the carb crash.

💡 What Makes This Feel Like Real Food

Unlike “fruit-flavored” keto desserts, this one starts with actual mango—just enough for body and flavor. The cream gives it structure, the gelatin sets it soft, and the lime zest wakes everything up.

Optional: blend in a few drops of mango extract to boost flavor without adding more sugar.

🧾 Ingredients That Kept It Low-Carb(ish)

• 2 gelatin sheets – Sets the mousse without heavy thickeners
• 1 large mango (~450g) – Real fruit; ~30–35g net carbs in total (divided over 4 servings = ~7–8g each)
• Zest of 1 lime – Acidic lift that balances sweetness
• 150ml (5 fl oz) double cream (heavy cream) – Adds fat, smoothness, and structure

Optional boost: 1/4 tsp mango extract for stronger flavor without more sugar

🔁 Adjusting It Without Breaking Macros

Ingredient	Keto-ish Swap	Result
Mango (full fruit)	1/2 mango + 1/4 tsp extract	Keeps flavor, cuts net carbs to ~4–5g per serving
Gelatin sheets	1 tbsp powdered gelatin	Equivalent binding; no texture change
Double cream	Coconut cream (for dairy-free)	Slightly looser texture, great with mango

⚠️ What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Mousse didn’t set	Gelatin not fully dissolved	Stir thoroughly in warm (not hot) water
Lumpy texture	Mango not blended smooth enough	Process until totally puréed
Too soft	Cream under-whipped or too warm	Whip to stiff peaks; chill well

👩‍🍳 How to Make It (Step-by-Step)

1. Soak gelatin sheets in cold water for 5 mins.
2. Purée mango flesh + lime zest in food processor until smooth.
3. Heat 5 tbsp water in pan. Dissolve gelatin sheets, stirring well.
4. With processor running, slowly blend gelatin into mango. Reserve 6 tbsp of this for topping.
5. In a separate bowl, whip double cream to stiff peaks.
6. Gently fold mango purée into the whipped cream until fully combined.
7. Layer in 4 glasses: mango cream → mango purée → mango cream → purée.
8. Cover and chill at least 3 hours until set.

🧠 My Go-To Low-Carb Hacks

• I use 1/2 mango + 1/4 tsp mango extract when I want to keep net carbs under 5g.
• Whip the cream until almost stiff before folding—it keeps it light but holds shape.
• Chill your mixing bowl first to get better whip from cream in warmer climates.

🧊 Keeping It Keto-Friendly All Week

• Fridge: Keeps 3–4 days covered.
• Freezer: Can freeze (texturally more like semifreddo when thawed).
• Meal prep tip: Store in small jars with lids for single-serving grab-and-go.

❓ Real Keto Questions, Real Answers

Is mango keto?
Not strictly. But used sparingly and balanced with fat + portioned out, it can fit in a low-carb day.

Can I skip the gelatin?
Nope—this is what sets it. Without it, you get mango whipped cream soup.

What’s a good mango flavor extract?
LorAnn and OliveNation both make keto-friendly natural mango extracts that taste legit.

🧮 Full Nutrition Facts (Per Serving – Based on 4 Servings, Full Mango)

Nutrient	Amount
Calories	~180 kcal
Total Fat	14g
└ Saturated Fat	9g
Cholesterol	55mg
Sodium	15mg
Potassium	~220mg
Total Carbs	9g
└ Fiber	1g
Net Carbs	8g
Protein	2g
Vitamin C	60% DV
Calcium	~40mg

Check out More Recipes:

• Frozen Yogurt – Keto-Friendly, Ultra Creamy, and Shockingly Low-Carb
• Sugar-Free Key Lime Pie – Creamy, Zingy, and Keto-Approved
• Sugar-Free Whipped Cream – Light, Fluffy, and Just Sweet Enough