Ingredients
- 2 cups heavy cream, cold
- 1 can (395 g) sweetened condensed milk
- ¾ cup fresh lime juice
- Zest of 1–2 limes (optional for stronger flavor)
- Lime slices for decoration (optional)
Instructions
Start by preparing your ingredients. Make sure the heavy cream is very cold; this will help it whip better. Fresh lime juice is highly recommended for this recipe because bottled lime juice often has a slightly bitter aftertaste and can alter the smooth flavor. Once the limes are cut, squeeze them and strain the juice to remove any seeds or pulp. If you enjoy a stronger lime aroma, grate some of the lime zest, being careful to avoid the bitter white pith.
In a large mixing bowl, pour the cold heavy cream. Using a hand mixer or stand mixer, whip the cream until it thickens slightly. You don’t want stiff peaks; the cream should be halfway between liquid and fully whipped. This step helps give the mousse structure while keeping it soft and silky.
Once the cream is partly whipped, add the entire can of sweetened condensed milk. Mix on low speed to combine. The mixture will become smooth, sweet, and creamy.
Next comes the magic step: slowly pour the fresh lime juice into the mixture while the mixer is running on low speed. The acidic lime juice reacts with the sweetened condensed milk and instantly thickens the cream, creating the mousse texture. You will notice it becoming velvety and more solid with every second. This is exactly how the dessert in the photo gets its dense, creamy consistency.
If you want more lime flavor, add the zest at this stage and gently fold it in using a spatula. Lime zest gives a beautiful fragrance without overpowering the dessert.
Once everything is well combined, transfer the mixture to a large bowl or divide it into smaller serving cups. Smooth the surface with a spatula for a clean finish. Cover the bowl with plastic wrap and refrigerate for at least 3 to 4 hours. Overnight chilling gives the best results because the mousse becomes firmer, thicker, and easier to scoop.
When you’re ready to serve, garnish with lime slices, zest, or a bit of grated chocolate for contrast. If you prefer extra sweetness, you can drizzle a little condensed milk on top. For added texture, serve with buttery biscuits or fresh fruit.
Tips for Perfect Texture
Use fresh limes. Fresh juice thickens the mousse better and tastes brighter.
Don’t overwhip the cream. You want it airy but still soft so the lime juice can activate the thickening process smoothly.
Chill before serving. This dessert needs time to set. The longer it chills, the creamier and more slice-like it becomes.
Adjust sweetness. If you like a tangy mousse, add more lime juice. If you want it sweeter, reduce the lime juice slightly.
Serve cold. This dessert tastes best straight from the refrigerator because the cold temperature enhances its texture.
Serving Ideas
Serve it alone, scooped beautifully like in the photo.
Layer it with crushed graham crackers to create a no-bake lime parfait.
Use it as filling for a cold lime pie with a biscuit crust.
Top with whipped cream for extra softness.
Pair it with berry sauces like raspberry or strawberry for color contrast.
Storage
This mousse lasts up to 3–4 days in the refrigerator. Keep it covered to maintain freshness. It does not freeze well because freezing changes the creamy texture, causing separation.