I'm so very sorry if the whole tangerine kick is getting old but man, I still have a lot of these on my tree.  I've been giving them away by the bag and it is just not enough.  I have a few more recipes in mind and then I will let it go.  Promise.  You could make this with lemon, orange, mint, pineapple, or really any number of flavors.  Why call it a mousse and not just a pudding.  It is because of the whip cream that is added to give it a "fluffier" taste.  The mousse is much lighter than a pudding, less dense.  I prefer making my own whip cream as it only takes minutes to make.  I have one of those Ninja blenders and just throw the cream in the blender and whip it up.  You can make the whip cream sweet by adding some sugar to it, but really the mousse has enough sugar along with the tangerine juice.
I love the mousse, it is creamy, light and the perfect after dinner treat.  Making it in the microwave speeds up the entire process but you can make it stove top just as well.  Just remember to temper the eggs when you add them!

Print Friendly and PDF
Serves 4


Tangerine Mousse: 

  • 1 cup Sugar
  • 1 stick butter
  • 1 cup fresh Tangerine Juice (I used 7 tangerines)
  • 3 large Eggs, beaten
  • 2 tsp Cornstarch
  • Zest for garnish


  • 1 cup heavy Cream

I cut the top off the tangerines and use a hand juicer.  Once they are all juiced, I run the juice through a small sieve to get rid of the rest of the pulp and any small seeds.

Melt butter in a microwave safe bowl
Add Sugar and whisk, the sugar should start to "melt"
Add Juice as you are whisking
Take some of this mixture (about a 1/4 cup)  and slowly whisk it into the beaten eggs 
Take that mixture and slowly whisk it into the rest of the sugar/juice mixture
Take out any "egg clumps" if some were produced during the mixing

Microwave on high for 30 seconds, whisk
Microwave on high for 30 seconds, whisk
Take out 1/4 cup and whisk the cornstarch into this
Slowly whisk this back into the main mixture
Microwave on high for 1 minute intervals for 2 minutes, whisk well each time between heating
After the 2nd 1 minute heating it should be thick like pudding, if not heat one more minute.

You can make it on the stove top also, melt the butter in the pan then add the sugar, whisk.  Add the juice and whisk, temper the eggs the same way as above.  If you do not temper your eggs you will end up with scrambled eggs with juice and sugar.

You can let it cool in the same bowl, just put the saran wrap on top so that it is touching the pudding

While the pudding is cooling, chill a bowl for the whipcream.  Beat the cream until peaks form.  Chill.

When all is chilled, leave out 1/4 cup of the whip cream.

Gently fold the pudding into the whip cream
You can then add it to a piping bag or spoon it into cups
Top with whip cream and chill at least 1 hour before serving
Zest some of the tangerine rind over the top of the whip cream.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com


Your comment will be posted after it is approved.

Leave a Reply