Craving a light, refreshing dessert that’s effortlessly elegant and bursting with tropical flavor? This Easy Vegan Mango Mousse is your answer! Indulge in the luscious sweetness of ripe mangoes blended into a surprisingly simple, dairy-free treat that promises pure delight in every creamy spoonful. Perfect for warm weather or any time you need a sweet escape!
Ingredients
- 2 large ripe mangoes (about 2 cups / 350g mango pulp)
- 1 can (13.5 oz / 400ml) full-fat coconut cream, chilled overnight
- 1/4 cup (60ml) agave nectar or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime juice (optional, enhances flavor)
- Pinch of salt (optional)
Instructions
- Prepare the mangoes: Peel, pit, and chop the mangoes. Blend in a food processor or high-speed blender until completely smooth and free of lumps. You should have about 2 cups of puree.
- Whip the coconut cream: Carefully open the chilled can of coconut cream. Scoop out the thick, solid coconut cream from the top into a large mixing bowl. Discard or save the watery liquid at the bottom for another use.
- Using an electric mixer, whip the solid coconut cream on high speed for 2-3 minutes until it becomes light, fluffy, and slightly aerated.
- Combine ingredients: Gently fold the mango puree, agave nectar (or maple syrup), vanilla extract, lime juice (if using), and a pinch of salt (if using) into the whipped coconut cream. Mix until just combined and smooth, being careful not to overmix.
- Chill: Spoon the mousse into individual serving glasses, ramekins, or a large dessert bowl. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set and chill thoroughly.
- Serve: Garnish with fresh mango cubes, a sprig of mint, or shredded coconut if desired, and enjoy your creamy vegan mango delight!
Leave a Comment