A quick eggless orange mousse recipe that’s served up parfait style and garnished with whipped cream and orange slices. Plus, this is an orange mousse recipe without gelatin, making it a fool-proof treat for any orange creamsicle fan!
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About Orange Creamsicle Marshmallow Mousse
Ever since my mother moved to Arizona, I’ve been raiding her cookbook stash, trying to (re)discover classic recipes. This means I now have a cooking to-do list that’s embarrassingly long, and if you couldn’t already tell, this orange mousse quickly found it’s way to the top.
However, this isn’t just “any” marshmallow mousse we’re talking about here. This creamy mousse also tastes like an orange creamsicle.
Those familiar with this little food blog already know how much I love that flavor, so when I stumbled across this recipe, I simply had to make it.
There was no other choice. It was simply meant to be.
But despite all of that kismet, I ran into some trouble.
I made the recipe exactly as it was written and the orange mousse did not turn out right.
Now, there are a lot of reasons why this happened, like how this was actually a recipe for orange mousse bars and said bars simply did not have enough substance to keep their shape OR like how the ratio of orange concentrate to sugar was so off that this tasted more like a sweet tart can a creamsicle, but I digress.
You’re not here to read about how the original recipe failed. You want to read about what I did to make this recipe worth publishing.
And I accomplished that with two simple changes:
1 – Got rid of the bar idea and served these up parfait style. And oilà, now there’s no melty mess to worry about.
2 – Adjusted the ratios of sugar, marshmallow fluff, and cool whip so that the flavor is now happy and mellow instead of tart and angry.
What’s in orange mousse?
A traditional mousse is made with a white or dark chocolate base, but as you can see, that isn’t the case with this recipe. You might even find some mousse that’s made with gelatin, but yet again, that’s not what’s going on here.
There are many different ways and ingredient combinations to make mousse, but in the end, what really makes or breaks a mousse is the consistency. A quality mouse is firm enough to keep a shape but yet soft enough to easily dig in with a spoon. It has a light, whipped texture while still packing a ton of flavor.
So, where does that leave this recipe?
While it may not have many of the traditional components of a mousse, the creamy consistency gives it the proper street cred. I had to classify it, this orange mousse is more of a “fruit whip” with a marshmallow fluff base, and the cool whip helps give it the light texture you normally expect with this kind of treat.
Plus, not only does this recipe not use gelatin, it’s also eggless, making it a fool-proof and crowd-friendly choice for any holiday, birthday, or event.
Notes & tips for this eggless orange mousse recipe
- This recipe calls for thawed orange juice concentrate. If that doesn’t immediately ring a bell, it’s the canisters of juice you can find in the frozen food section. If you don’t have (or can’t find) any orange juice concentrate, check out this list of substitutions for orange juice concentrate.
- Don’t have any marshmallow fluff on hand? You can also try making marshmallow fluff at home.
More orange creamsicle recipes
Orange Creamsicle Marshmallow Mousse
- Add cool whip to bowl and mix again until ingredients are combined. Tip: Before adding in the cool whip, I like to stir it until it becomes a little "soupy." This makes blending and pouring the mousse a little easier. See above video for example of consistency.
- If desired, add a few drops of orange food coloring and give the mousse a final mix.
- Pour prepared orange mousse into individual serving cups, then chill cups for at least 4 hours or until set.
- Serve orange creamsicle marshmallow mousse with whipped cream and orange slices as garnish.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.