I baked this Vegan Mango Mousse for my sister’s summer party last weekend. The mango gave it a smooth tropical finish, and my aunt loved the color.
Delicious and Easy Vegan Mango Mousse
This vegan mango mousse features pureed mango blended with coconut cream for a rich, velvety texture. It takes about 15 minutes to prepare and chills in the refrigerator for a couple of hours before serving, making it an excellent choice for entertaining or a personal treat.
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) full-fat coconut cream, refrigerated overnight
- 1/4 cup maple syrup or agave nectar (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare the Mango: In a blender, add the diced mangoes and blend until smooth, scraping down the sides as necessary.
- Whip the Coconut Cream: Open the refrigerated can of coconut cream and scoop out the solidified cream into a mixing bowl. Whip it with a hand mixer until light and fluffy.
- Combine Ingredients: Gradually fold the mango puree into the whipped coconut cream. Add in the maple syrup, vanilla extract, and a pinch of salt, mixing gently until well combined.
- Chill the Mousse: Divide the mixture into serving glasses or bowls and refrigerate for at least 2 hours to allow it to set.
- Serve: Once chilled, garnish with fresh mint leaves if desired and enjoy your tropical mango mousse.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 210kcal
- Fat: 12g
- Protein: 1g
- Carbohydrates: 29g
I store the mousse in the fridge for up to three days. The stay smooth, and I serve chilled.
