vegan mango mousse

Say hello to the ultimate vegan mango mousse! With its velvety smooth texture and intense mango flavor, this tropical delight will satisfy your cravings and keep you cool all summer long.

Vegan Mango Mousse

mangoes

sugar

Agar-agar powder

Full-fat coconut milk

Coconut cream

tsp Pure vanilla extract

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.

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.

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.

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.

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

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

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&#39;s even better if left in the fridge for several hours or overnight.

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

Made this twice since last week. My kids love it. My son is allergic to dairy so I made this and we all enjoyed it.

I love all things mousse but I don't believe I've ever had the mango flavor. Looks just lovely!

This looks so simple and delicious. I think we're still getting mangoes at our local grocery story so I'm definitely going to have to give this a try!

My husband just recently figured out that dairy doesn't agree with him, and we're missing wonderful desserts!  I know he'll love how refreshing this is and will want to eat it all the time!

What a great way to be able to enjoy mango year round! I always have frozen mango in my freezer, ready and waiting.

I don't make a lot of desserts using mangoes but this sounds like a good one to start with!

I love your fruit desserts -- they look so elegant and really light in texture and rich in taste. I've been meaning to stock up on coconut cream. I really like the taste of coconut -- picked up some coconut oil to start using in my cooking. I ran out and kept forgetting to purchase it. I've seen quite a few mangos at the store. I'm going to pick some up and give the mousse a try.

This vegan mango coconut mousse comes together with just three ingredients and 15 minutes. It is elevated by a candied pistachio crumble over the top. It is super refreshing and creamy, the perfect summer dessert.

Vegan Mango Coconut Mousse

Mangoes, ripe, peeled,

13.6 oz Coconut Milk, Unsweetened, Full-Fat (I always use the Thai Kitchen brand)

Agava Nectar

Pistachios

tbsp Butter, unsalted

Sugar

Mango, ripe,

In a food processor, add all the cut mango pieces for the mousse. Pulse for 45 seconds until it becomes puree like.

To this, add the entire can of full fat coconut milk and agave nectar or honey.

Fold until well combined.

Pour the mousse into individual serving cups. I like to add fresh diced mango in between two layers of mousse. Cover this and refrigerate overnight to set and develop its flavor.

To make the pistachio topping, melt the butter with the sugar in a pan and add the pistachios. Stir together until well-coated. Let this toast on low heat for a few minutes before pouring it onto a clean surface. Allow the pistachios to cool then give them a fine chop.

Before serving, top the mango coconut mousse with the pistachio crumble and dices of fresh mango. Enjoy cool!

The mousse should be creamy and the perfect combination of mango and coconut. The pistachios add a beautiful contrast in color and texture, while the diced mango adds freshness. It is a delight!

Love it so easy to make and so yummy!! Thank you 😊

This is AMAZING. I couldn’t believe how easy this recipe came together, even without the delicious pistachio topping it was so good! 
I was skeptical that something so simple could taste so delicious. I used honey and it was perfect! I took it to a gathering in mini cups and they loved it.

Best vegan dessert ever. The whole family loved it including the little ones. Will be making again soon IA

Top 2 vegan mango mousse recipes from across the web

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Vegan Mango Mousse

Vegan Mango Coconut Mousse

Top 2 vegan mango mousse recipes from across the web

The most viewed vegan mango mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mango Mousse

Vegan Mango Coconut Mousse

The most viewed vegan mango mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine