

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.
Ingredients
- 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
Instructions
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In a food processor or high-speed blender, purée the mango chunks until smooth.
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In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, 5-10 minutes.
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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.
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Transfer the mousse to clear serving glasses, leaving some space at the top.
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Top each glass with a layer of the remaining mango purée.
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Garnish with chopped pistachios and chill in refrigerator for 20 minutes.
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Serve immediately, or cover and store in refrigerator for up to 3 days.
Recipe Notes
- 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.
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