Vegan Mango Mousse

4.71 from 17 votes

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.

Course Dessert

Cuisine American

Keyword Mango Coconut Mousse, Vegan Mango Mousse

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 4 hours 12 minutes

Servings Servings

Calories 303kcal

Author Veena Azmanov

Equipment

Ingredients

4 cups Mangoes chopped
1 cup Coconut cream
1 tbsp Agar-Agar gelatin
¼ cup Water
2 tbsp Honey or maple syrup

Metric - US customary

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