Step 1

Bloom - Combine the agar-agar powder with a few tablespoons of cold water in a small bowl. Let it sit for about 5-10 minutes to bloom.

Step 2

Puree - In a blender, puree the diced mangoes until smooth. You should have about 2 to 2 ½ cups of mango puree. Set it aside.

Step 3

Sugar - Heat the coconut milk and coconut cream over medium heat in a saucepan, stirring constantly. Add the granulated sugar and continue to stir until the sugar is fully dissolved. Do not let it boil.

Step 4

Agar-agar - Add the bloomed agar-agar mixture to the saucepan once the coconut mixture is heated and the sugar is dissolved. Stir continuously and simmer for 2-3 minutes until the agar-agar is completely dissolved.

Step 5

Cool - Remove the saucepan from the heat and let the coconut mixture cool to room temperature. Stir the vanilla extract into the mango puree.

Step 6

Combine - Once the coconut mixture is cooled but still liquid, slowly pour it into the mango puree while continuously whisking to combine thoroughly.

Step 7

Chill - Carefully divide the vegan mango mousse mixture among 6 serving cups or dessert glasses. Refrigerate the mousse for at least 4 hours or until it is set. It's even better if left in the fridge for several hours or overnight.

Step 8

Garnish - Before serving, you can garnish the mango mousse with fresh mango slices, shredded coconut, or a sprig of mint if desired.