Vegan Mango Coconut Mousse is a yummy and dairy-free dessert. It’s made with mango and coconut, making it easy to make and tasty. It’s a sweet treat that can be good for you too!

Why Vegan Mango Coconut Mousse?

During the summer, I hate turning on the oven. It makes the house way too hot, and it’s honestly just not worth it. I prefer eating cool, refreshing meals like salads, sandwiches, and wraps! The same goes for dessert: I’d so much rather have something cold than go through the trouble of baking something.

My favorite summer sweets include popsicles, fruit, raw cheesecakes, and mousse. I used to make healthy mousse using berries and egg whites. Now that I no longer eat eggs, I’ve discovered that you can make a similar fruit mousse using coconut cream!

For this recipe, I chose to use mango because it pairs well with coconut and provides a delicious tropical flavor. However, you can use any fruit of your choice. Feel free to get creative with the garnish as well. I went for chopped pistachios, but you could add mint leaves, cacao nibs, or even granola. The garnish simply adds a nice pop of color and a little texture. It makes this mousse look like something you would order at a restaurant!

The Health Benefits

Vegan Mango Coconut Mousse is not just tasty, but it can be good for you too! Mangoes have vitamins that help your immune system, and coconut cream has healthy fats. This dessert is also perfect if you don’t eat dairy or if you’re vegan. It has a bit of sugar, but not too much. Mangoes also have stuff that’s good for your digestion. Remember, it’s best to enjoy it in a balanced way with other healthy foods.

How to Make Vegan Mango Coconut Mousse

Ingredients:

• 2 heaping cups of mango chunks (fresh or frozen, thawed if using frozen)
• 1 1/2 cups heavy coconut cream (see notes for substitutions)
• 3 tbsp confectioner sugar
• 1/4 cup chopped pistachios for garnish

Instructions:

1. In a food processor or high-speed blender, purée the mango chunks until smooth.
2. In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.
3. Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.
4. Transfer the mousse to clear serving glasses, leaving some space at the top.
5. Top each glass with a layer of the remaining mango purée.
6. Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.
7. Serve immediately, or cover and store in the refrigerator for up to 3 days.

Tips:

If you cannot find heavy coconut cream, chill 2 cans of full-fat coconut milk overnight in the fridge and scoop the cream off the top, leaving the liquid coconut milk behind.

FAQ

Can I use canned mango instead of fresh for the Vegan Mango Coconut Mousse?

• Yes, you can use canned mango chunks as a convenient alternative. Just ensure they are drained and adjust sweetness accordingly.

How can I substitute heavy coconut cream if I don’t have it?

• If heavy coconut cream is unavailable, you can use the thickened part of full-fat coconut milk. Simply refrigerate a can of coconut milk and use the solid portion that separates at the top.

Is there a way to reduce the sugar content in this recipe?

• You can adjust the confectioner’s sugar to suit your taste. Start with a smaller amount and add more if needed.

Can I freeze the Vegan Mango Coconut Mousse for later?

• While the mousse is best enjoyed fresh, freezing is not recommended as the texture may change. It’s recommended to consume within 3 days when stored in the refrigerator.

What other toppings can I use besides pistachios?

• Get creative! Besides pistachios, you can top the mousse with shredded coconut, sliced almonds, or a drizzle of vegan chocolate for added flavor and texture.

Vegan Mango Coconut Mousse

Recipe by Food by AyakaCourse: DessertCuisine: French, VeganDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Chill Time

20

minutes

Calories

411.4

kcal

This fluffy mousse is the perfect healthy treat to enjoy this summer! It’s vegan, gluten-free, and super refreshing with its coconut and mango flavors.

Ingredients

• 2 heaping cups of mango chunks (fresh or frozen, thawed if using frozen)

• 1 1/2 cups heavy coconut cream (see notes for substitutions)

• 3 tbsp confectioner sugar

• 1/4 cup chopped pistachios for garnish

Directions

• In a food processor or high-speed blender, purée the mango chunks until smooth.
• In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.
• Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.
• Transfer the mousse to clear serving glasses, leaving some space at the top.
• Top each glass with a layer of the remaining mango purée.
• Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.
• Serve immediately, or cover and store in the refrigerator for up to 3 days.