A silky mango and whisky mousse at just 77 calories. Fresh mango puree lightened with fromage frais and whipped egg white.
This Mango and Whisky Mousse takes ripe, fragrant mango and a splash of whisky and turns them into an airy, delicate dessert. Vege gel sets the mousse just enough to hold its shape, while whipped egg white keeps the texture light rather than dense. At just 77 calories and 1 WW Classic Point per serving, it is a genuinely impressive dessert for how little effort it requires.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 5 minutes plus chilling | Calories per serving: ~77
Nutrition per Serving (Estimated)
Protein: 6g | Fat: 0.5g | Carbohydrates: 10g | Fiber: 1g
WW Classic Points: Approximately 1 point per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 large fresh ripe mango
- 2 tablespoons whisky
- 1 sachet (6g) Vege gel
- 275g / 10oz virtually fat-free fromage frais
- Caster sugar, to taste
- 2 egg whites
- Fresh fruit or chopped fresh mint, to decorate
Instructions
- Puree the mango. Peel the mango and slice the flesh into a food processor. Blend until completely smooth.
- Heat with gel. Transfer the puree to a saucepan. Add the whisky and sprinkle the Vege gel evenly over the top. Heat slowly, stirring continuously, until the mixture starts to thicken.
- Combine with fromage frais. Pour the mixture into a mixing bowl and whisk until smooth. Add the fromage frais and a little caster sugar to taste, mixing until combined.
- Fold in egg whites. Whisk the egg whites until stiff peaks form, then gently fold into the mango mixture, taking care to preserve as much air as possible.
- Chill. Spoon into individual glasses and refrigerate until set, at least 1 hour.
- Decorate and serve. Decorate with fresh fruit or chopped mint just before serving.
Serving Suggestions
- Serve in small glasses for an elegant individual portion
- Top with fresh diced mango or a few berries for extra color
- Pair with a light, crisp wafer biscuit
- Offer as a make-ahead dessert for a dinner party
- A sprig of fresh mint adds a beautiful finishing touch
Tips and Variations
- Choose a very ripe, fragrant mango for the best natural sweetness and flavor.
- Vege gel is a vegetarian setting agent available at most supermarkets. Standard powdered gelatine can be used as a substitute following its packet instructions.
- Fold the egg whites in gently using a large metal spoon to keep the mousse light and airy rather than dense.
- Whisky can be omitted for a non-alcoholic version, or substituted with a splash of orange juice for a different flavor profile.
- This mousse is best made a few hours ahead to allow it to set fully before serving.
Why This Recipe Works
Fromage frais provides creaminess with minimal fat, while whipped egg whites folded in gently give the mousse real lightness and volume without needing whipped cream. A small amount of whisky adds warmth and complexity that pairs beautifully with the tropical sweetness of ripe mango, elevating what could be a simple fruit puree into a genuinely sophisticated dessert. The Vege gel provides just enough structure for the mousse to hold its shape in the glass while still remaining soft and delicate.
Storage
Store covered in the refrigerator for up to 2 days. Not suitable for freezing.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
© 2026 by Fewercalories.com, All rights reserved. No part of this document may be reproduced, transmitted, copied, or distributed in any form or by any means, whether electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the copyright holder.
