Mango Fluff

"My favorite sweets are the ones that embody tropical fruit and summer flavors," says chef Sam Fore, the owner of Tuk Tuk Sri Lankan Bites in Lexington, Kentucky. "Mango Fluff is an old standby—one I would consume by the bowlful when I was younger and one that's always a fixture at Sri Lankan parties. Its fluffy texture makes it a dessert that is light and refreshing, yet still rich with the sweetness of Kesar mangoes. The secret to my recipe is the sweetened canned Kesar mango pulp, which makes the resulting fluff just sweet enough. Airy whipped cream gives each bite a light and decadent mouthfeel." This fruity and delicate chilled mousse, with its silky, cloudlike texture and bold sweetness, is sure to become a regular at your summer table. Gelatin thickens the fluff into a spoonable consistency and gives it a melt-in-your-mouth quality for a dessert that is equally refreshing and rich. Garnish it with slippery fresh mango and spicy candied ginger.

Mango Fluff
Photo: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Active Time:
20 mins
Chill Time:
8 hrs
Total Time:
8 hrs 20 mins


  • 1 ½ cups hot water

  • 2 (1/4-ounce) envelopes unflavored gelatin

  • 2 cups heavy cream

  • ½ cup powdered sugar (about 2 ounces)

  • 1 (30-ounce) can Kesar mango pulp

  • 1 (14-ounce) can condensed milk

  • 1 teaspoon kosher salt

  • Whipped cream, diced fresh mango, and crystallized ginger, for serving (optional)


  1. Whisk together 1 1/2 cups hot water and gelatin in a medium bowl until gelatin is dissolved. Let cool slightly, about 10 minutes.

  2. Beat cream and powdered sugar in a stand mixer fitted with the whisk attachment on high speed until stiff peaks form, about 1 minute and 30 seconds. Spoon whipped cream into a large bowl.

  3. Add mango pulp, condensed milk, salt, and cooled gelatin mixture to mixer bowl; whisk until well combined.

  4. Gradually fold one-third of the mango mixture into whipped cream in large bowl until almost combined; gradually fold in remaining mango mixture. Gently transfer mixture to a large glass bowl. Cover and chill until firm, about 8 hours. Serve with desired toppings.

Make Ahead

Fluff can be stored in an airtight container in refrigerator up to 2 days.


Canned Kesar mango pulp is available at most Indian grocery stores or online at Other mango pulps may be substituted, if desired.

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