Vegan Mango Mousse
This vegan mango mousse is basically a mango coconut cream mousse made with just four simple ingredients. A simple and easy recipe that's refreshing and light yet rich and creamy. Whether you use fresh, frozen or canned mangoes this dessert is a treat you can enjoy any time of the year.
Table of Content
Have you been enjoying some seasonal mangoes this year? We love mangoes in our home so there is mango everything. As a fruit as well as in desserts. This one has my two favorite things together - mango and mousse. But instead of making it the classic mousse I wanted to give it a coconut cream treatment this time.
Most mousse recipes are made with dairy. Recently I had a friend who has suddenly become lactose intolerant. She used to love mousse so, when she came over for dinner I made this delicious vegan mango mousse. It was such a huge hit. Everybody enjoyed it very much.
About this mousse
I never knew mango and coconut should be such a wonderful combination. This was the first time I combined the two together. The recipe is pretty simple and as you can see very unlike a classic mousse where we use pastry cream and cream. It is still thick, rich and creamy, as well as light and airy but the richness comes from the coconut and mango, not pastry cream.
The coconut cream is the key ingredient when it comes to consistency. You want to use a thick cream that is coconut fat, not liquid. If you use coconut liquid the mousse will not set. I like to keep the can of coconut cream in the fridge overnight - this helps the fat rise above. Once I take the fat off, I whip it with a hand blender. You can use the liquid in another recipe.
Ingredients and substitutes
- Mango - Today I'm using fresh because it's mango season but frozen or canned works just as well. If you plan to use canned please read the label to check for sugar content. Often canned mangoes have sugar syrup added. The puree you make will also be more liquid. You can still use them just reduce the sweetness and liquid in the recipe. In this case, omit the honey and use less water.
- Coconut Cream - The thickness of this mousse highly depends on the coconut cream you use. Look for a brand that has thick cream consistency. If necessary remove some of the liquid and use only the cream content for this recipe.
- Agar-Agar/gelatin - I'm not a vegetarian and yet I prefer to use agar-agar instead of gelatin because it's plant-based so a bit more healthy than gelatin. But if you can't find agar-agar please substitute with 1 tablespoon vegan gelatin instead.
Step by step instructions
Whip coconut cream
- Place the can of coconut cream in the fridge for a couple of hours until cold.
- Open can and carefully scoop the coconut cream from above.
- Leave the liquid and use it for something else.
- In a bowl, whip the cream until light and fluffy.
- Add the honey or maple syrup and stir to combine.
Prepare mangoes
- Wash, peel, and chop mangoes roughly.
- Blend the mango in a blender or food processor until smooth.
Prepare agar-agar or gelatin
- Dissolve the agar-agar or gelatin in water and warm on low heat.
- Keep warm.
Assemble
- Combine the mango puree to the coconut cream.
- Then, add the agar-agar/gelatin to the mango coconut cream mixture.
- Pour into individual serving cups.
- Refrigerate for at least 3 to 4 hours or overnight.
- Garnish with fresh mango slices before you serve.
Frequently asked questions
Absolutely, you can use this as a vegan mango mousse cake filling between cake layers. Just make sure to use a buttercream dam around the mousse to prevent the mousse from leaking thru.
Read - how to tort and fill a cake - Basic cake decorating.
Absolutely! Try raspberries, blueberries, blackberries or mixed berries. Make sure to strain the puree when using berries to remove the seeds and thick skin. You can also try my blackberry mousse, strawberry mousse, chocolate mousse, and chestnut mousse
You can. I do have many classic mousse recipes including the classic mango mousse as well as - chocolate, strawberry, blackberry, chestnuts
Yes, if you use the right substitute. Agar-agar is a kind natural gelatin made from seaweed.
This mousse will last in the fridge for 3 to 4 days.
Absolutely, both white, as well as dark chocolate, are great options to add to mousse. The color of the mousse will determine the chocolate you use.
If you use white chocolate I highly recommend using no more than 100 grams / 3 oz and reduce some sugar in the recipe since white chocolate is sweet.
If you use dark chocolate - again no more than 100 gram / 3 oz and note that the mousse will be chocolate color and
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Printable Recipe
Vegan Mango Mousse
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 cups (700 g) Mangoes (chopped)
- 1 cup (250 ml) Coconut cream
- 1 tablespoon Agar-Agar (gelatin)
- ¼ cup (60 ml) Water
- 2 tablespoon Honey (or maple syrup)
Instructions
Whip Coconut Cream
- Place the can of coconut cream in the fridge for a couple hours until cold.
- Open can and carefully scoop the thick cream from above.
Leave the liquid below and use it for something else. - Whip the cream until light and fluffy
- Add the honey or Maple Syrup and stir to combine.
Prepare Mangoes
- Wash, peel, and chop mangoes roughly
- Blend the mango in a blender or food processor until smooth.
Prepare agar-agar or gelatin
- Dissolve the agar-agar or gelatin in water and dissolve on low heat.
- Keep warm.
Assemble
- Combine the mango puree to the coconut cream
- Add a few tablespoons of the mango mixture to the agar-agar or gelatin. Stir well. This is called tempering.
- Then add the agar-agar or gelatin to the mango mixture.
- Pour into individual serving cups
- Refrigerate for at least 3 to 4 hours or overnight.
- Garnish with fresh mango slices before you serve.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Lean
Made this twice since last week. My kids love it. My son is allergic to dairy so I made this and we all enjoyed it.
Veena Azmanov
Thank you, Lean. So happy you had success with this recipe and the kids enjoyed it too. Thanks for coming back to write this comment. Appreciate feedback. Have a great day.