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. Before I was vegan, 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!
Vegan Mango Coconut Mousse
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.
- 2 heaping cups mango chunks fresh or frozen (thawed if using frozen)
- 1 1/2 cups heavy coconut cream see notes for substitutions
- 3 tbsp confectioners sugar
- 1/4 cup chopped pistachios for garnish
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, 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 refrigerator for 20 minutes.
Serve immediately, or cover and store in refrigerator for up to 3 days.
- 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.