How common is it that you come across dessert recipes with less than five ingredients? At Simple Sumptuous Cooking, it is not that uncommon and today's Vegan Mango Mousse is a good example.
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This mango mousse recipe is vegan-friendly, calorie friendly, and tastes friendly too!
I did not have to use any gelatin or agar-agar for this recipe and I nearly finished without any added sweetness, but the mangoes turned out to be sourer than I imagined.
So I had to add a little bit of sweetener (Agave Syrup) to finish it off.
Mango Mousses are typically made with whipped white eggs. Apart from the cruelty it brings, that is a lot of animal-based cholesterol.
Enough to negate all the workouts you had done in the past couple of days! So, try this vegan version with much less saturated fat from coconut cream than the non-vegan version.
Preparing it cannot be any easier. Just be sure to refrigerate the coconut milk ahead of time and use just the cream that settles on the top instead of the entire can of coconut milk.
You will need 2 cans of coconut milk to get 1½ to 2 cups of coconut cream. When you are done, just refrigerate them for a couple of hours or more to get a denser consistency and texture.
Reasons to make this mousse
- The Mango Mousse recipe is vegan-friendly, low on calories, and tastes better than the non-vegan version.
- One of the easiest recipes with excellent results. Even kids find it easy to prepare this delicious mousse.
- This vegan mousse not only has a perfect texture but its taste and flavor are also amazing.
- This mango mousse is thick, rich, creamy, dairy-free, sugar-free, and is suitable for vegans.
- A very easy no-cook vegan mousse recipe using naturally set coconut fat.
- No need to use gelatin or agar-agar and usually there is no need for added sweetness. If the mangoes are sour, a little bit of sweetener (Agave Syrup) is required.
- The most delicious dessert is based on coconut milk and mango pulp.
- An instant hit at parties.
- Can be stored in the refrigerator for up to 4 days.
When I made this dessert for my guests, they became huge fans and wouldn't stop complimenting me. Kids especially will fall love in with this vegan mango mousse.
Sweetened mousse is served as a dessert, or used as an airy cake filling too. I plan on sharing more recipes with this creamy mouse as a cake filling.
If you can think of more ways to enjoy them, please let me know on my Facebook page.
I am always looking for more ways to enjoy healthy versions of vegan desserts and to spread the message.
If you like really enjoy Mousse, check out my recipes for Papaya Mousse and Vegan Avocado Mousse. If you are a mango lover, check other mango recipes here.
Check out other recipes
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And let me know in the comments what you loved about it.
📖 Recipe
Vegan Mango Mousse
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 3 ripe mangoes
- 1 ½ cup coconut cream
- 3 tablespoon agave syrup - Or 2 tablespoon powdered sugar
Instructions
- Peel the mangoes and dice them.
- Mash the dices to make a smooth puree/pulp.
- In a big bowl, gently add the coconut cream and whisk the pulp until it is creamy.
- Add Sugar or Agave syrup.
- Garnish the Mousse with fresh fruits or dark chocolate shavings.
- That's it! Refrigerate them for a few hours and serve chilled for a sweet indulgence!
Notes
- If the mangoes are sweet, you can skip the sugar! My mangoes were a little sour, so I added agave syrup.
- Just be sure to refrigerate the coconut milk ahead of time and use just the cream that settles on the top instead of the entire can of coconut milk. You will need 2 cans of coconut milk to get 1½ to 2 cups of coconut cream. When you are done, just refrigerate them for a couple of hours or more to get a denser consistency and texture.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Tay says
What do you tend to use the remaining canned coconut milk for? Planning on making this, but don't want to waste ingredients.
Uma Raghupathi says
Hi Tay, you can add leftover coconut milk to the curry recipes or smoothies.
Sophia says
Hi, I am wondering if this could be used as a filling for a cake? Does it start to melt/loose its thickness when left at room temperature, and if so how long does that take? Thanks
Uma Raghupathi says
Hi Sophia I never tried that. Yes it will lose thickness after 30 minutes.
Helen says
Delicious to all who ate it at my house. Thank you for an easy, delicious vegan dessert.
Sherry Nebel says
A bit confused by your comment about egg whites and cholesterol. I don't believe egg whites have cholesterol--that would be the egg yolk. Thanks!
Hayet says
Hey !
can we use another fruit to make this recipe such as pineapple
Uma Raghupathi says
Hi Hayet! I am not sure about pineapple in the mousse recipe. Sorry! if tried it please let me know how it turned out. Thanks
Mukta says
Hi! Thanks for this easy mango mousse recipe Can i use Coconut milk powder instead of the coconut cream?
Uma Raghupathi says
Hi Mukta. Thank you
I dont recommend you using coconut milk powder instead of coconut milk or cream. You need a creamy texture to make the mousse.
Misty Williams says
This is my daughters all time favorite dessert now, do you think other fruit can be used?
Uma Raghupathi says
Hi, Yes you can make this with other fruits too :)Hope your daughter will enjoy it!
Adila says
It doesn’t work . My mouse is soup .
Uma Raghupathi says
Many readers tried this recipe. It always works. Sorry to hear that it doesn’t work for you. Did you followed all the steps?
Joshua says
You might have missed this part:
"Just be sure to refrigerate the coconut milk ahead of time and use just the cream that settles on the top instead of the entire can of coconut milk. You will need 2 cans of coconut milk to get 1½ to 2 cups of coconut cream. When you are done, just refrigerate them for a couple of hours or more to get a denser consistency and texture."
ishaq says
its so yummy 🙂 please can you share some more vegan recipe with me , e-mail ; ishaqkhan24@gmail.com
thanks a lot for your yummy mango mousse,
Blossom Smith says
I have this huge mango tree in the yard where I will be staying for the next seven months. they are turning ripe now….thanks for the suggested recipes
Kim says
Do you mash with a fork and then whip with a whisk or are you using a blender?
Uma Raghupathi says
I mashed ripe mangoes then whipped with coconut cream. You can use the blender for whole process. 🙂 Good luck. Thank you!
MomoG says
Can i put everything in my vitamix and blend it or does it have to be whisked?
Uma Raghupathi says
Hi, yes like you said you can blend it in vitamin. But please make sure it’s thick enough, otherwise it won’t set in fridge. Thank you:) Good luck!
Kris Gee says
If you are vegan for animal cruelty reasons, by all means, this is a great recipe, but please don’t spread false information on nutrition. Egg whites are cholesterol free and contain .01g of fat and no saturated fat. It also provides 7% of daily value of protein at only 17 calories per egg.
Coconut cream on the other hand is 49 calories per TEASPOON, with 5g of fat, 4.6 is saturated fat, which is 22% of your daily value. While it does provide potassium (1%) it only has .5g of protein. Unless you can’t or don’t eat eggs, this is not a nutritionally wise substitute.
Uma Raghupathi says
Thank you Kris. I am vegan for ethics reason.
I agree that egg whites are less fat than coconut cream. But I am not only talking about egg whites, non vegan version includes milk fat and milk cream too.
Vicki says
Dear Uma
To be on safe side, can we use canned mango puree to make this moose?
Uma Raghupathi says
Hi Vicki! Canned purée will be very liquid compare to fresh mango pulp. You have to add more creamy and thick coconut cream and powdered sugar to get mousse consistency. Or else add 2 tbsp almond powder. Please let me know your final outcome. It’s very easy and delicious. Thank you 😊
Jyoti Babel says
Looks really good. I am a big mango fan. I have tried mango coconut ice cream in the past and loved the flavour combination. Lovely share...