Quick and Delicious 5-Minute Fruit Mousse

This incredible three-ingredient, five-minute frozen fruit mousse is your secret weapon. It’s not only impressive enough for company, but it’s also wonderfully light and endlessly customizable!

Typically, ‘light’ desserts can be disappointing. They often fall short in appearance, taste, or that satisfying dessert experience. But this five-minute fruit mousse defies expectations. It’s a fluffy, sweet cloud bursting with vibrant flavors. Whether you’re craving a refreshing summer treat or a bright spot in winter, this mousse delivers pure joy in every spoonful.

The Magic Behind the Mousse

This recipe was inspired by a creation from Matt Preston, host of Masterchef Australia. While he calls it 1-Minute Ice Cream, our version is truly a luscious, airy mousse that’s a dessert category all its own.

The secret? Just three ingredients: frozen fruit, sugar, and an egg white. A quick whirl in the food processor transforms these simple components into a light, luxurious fruit mousse that will have everyone asking for seconds.

From Smoothie to Mousse: The Science

If you’ve ever blended frozen fruit and sugar, you know you end up with a thick smoothie. Delicious, but not quite dessert-worthy. The egg white is the game-changer here. It transforms the fruit puree into a velvety mousse with impressive body and volume.

For those concerned about raw egg whites, look for pasteurized eggs, which are safe to consume raw. The risk of illness from raw eggs is generally quite low, but it’s always best to inform your guests, especially if any are pregnant or elderly.

Sweetener Selection

While sugar adds sweetness and helps create a smoother texture in traditional sorbets, this mousse doesn’t rely on it for structure. This opens up a world of sweetener options! Try honey, maple syrup, or even stevia. Keep in mind that honey and maple syrup have distinct flavors that may overpower delicate fruits, so start with a small amount and adjust to taste.

Fantastic Fruit Choices

The beauty of this recipe lies in its versatility. While summer berries (especially raspberries) and tropical fruits shine, don’t be afraid to experiment! Frozen bananas, peaches, or pears work wonderfully. For a tropical twist, try mango and passion fruit!

We recommend using frozen fruits for convenience and consistent quality. They’re often more affordable and picked at peak ripeness, guaranteeing better flavor than off-season alternatives. If using fresh fruits, simply cut them into pieces and freeze on a sheet tray before use.

Whipping Up Perfection

The process is incredibly simple. Combine your chosen frozen fruit with sugar (or alternative sweetener) in a food processor and blitz into a puree. Don’t worry about small chunks – they’ll disappear once you add the egg white.

After adding the egg white, process until the mixture dramatically lightens in color and triples in volume, about 2 minutes. That’s it – you’re done!

Pro Tips for Mousse Mastery

If your food processor blade doesn’t reach the sides of the bowl, the fruit puree may cling out of reach. No problem! Simply transfer the chunky puree to a mixing bowl, add the egg white, and use a hand mixer with whisk attachments until fluffy. Then, return the mixture to the food processor for a final smooth blitz.

Feel free to get creative with add-ins! A dollop of whipped cream, chocolate shavings, a drop of vanilla extract, or a squeeze of lemon juice can elevate the flavors even further.

Due to its low sugar content, this mousse is best served immediately. It will hold its texture for about two hours in the refrigerator before starting to deflate.

Quick and Delicious 5-Minute Fruit Mousse

Ingredients

• 8 1/2 ounces (about 2 1/4 cups) frozen berries or other fruit
• 2 tablespoons sugar (or use sugar, honey, maple syrup or stevia extract to taste)
• 1 large egg white
• Fresh berries and whipped cream for serving (optional)

Directions

1. Place frozen fruit in the food processor bowl. Process until roughly pureed, about 1 minute. Add sugar or your chosen sweetener and pulse briefly to combine. If using an alternative sweetener, start with a small amount and adjust to taste.
2. Add the egg white and process until the mixture becomes smooth, fluffy, and noticeably lighter in color. It should double or triple in volume, which takes about 2 to 3 minutes.
3. If the mixture sticks to the sides of the food processor bowl (common if the blade doesn’t extend fully to the sides), transfer everything to a medium-sized bowl. Use a mixer with a whisk attachment to beat until fluffy.
4. Spoon the mousse into serving glasses. Top or layer with fresh berries and/or whipped cream if desired. Serve immediately for best results. The mousse can be refrigerated for up to 2 hours, but may begin to lose its airy texture beyond that due to its low sugar content.

Notes

This mousse contains raw egg white. Pasteurized egg whites can be used, though the mousse might not be quite as fluffy. Those with health concerns regarding raw eggs should avoid this recipe. While we suggest a small amount of sugar, feel free to experiment with honey, maple syrup, stevia extract, or even omit the sweetener entirely for a pure fruit experience.