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.
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 what you loved about it in the comments.
📖 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.
Nishi Prem
Hi, if I am using coconut milk powder to make the coconut milk cream, would 200 gms of the powder be sufficient to get 1& a half cups of cream?
Uma Raghupathi
Hi Nishi Prem. You should add slowly little by little to mango pulp. When you whisk you should get thicker than smoothie consistency.
themadscientiststskitchen
Wow, the mango mousse looks yummy! I love the texture you have been able to achieve no one will realise it is coconut cream.
priya satheesh
Wow What a tempting Mousse !
Anne-Lisbeth H Sebrell
I have cut up frozen mango, about how many cups should I use to equal three mangos?
Uma Raghupathi
Hi Anne! You can use up to 2 - 3 cups frozen mangoes. Mine was up to 2 1/2 cups fresh mangoes. Happy cooking! Thank you:)
Jagruti
Love easy yet scrumptious desserts and yours looks amazing! BTW I'm a mango lover 🙂
Vidya Narayan
Your vegan recipes are a hit! Coconut and Mangoes are a match made in heaven and look at the creamy texture of the dessert.. No Agar Agar too. Good one Uma!
Padma Veeranki
Tempting mango mousse with perfect texture...Mango desserts can never go wrong...It will be a hit in any party...Lovely recipe!!
Jayashree
This is such a quick one and looks so yumm. Lovely one.
Uma Raghupathi
Thank you 😊
sapana
Vegan mango mousse looks very inviting and love the fact it only needed three ingredients. Such a healthy and tasty dessert.
Uma Raghupathi
Thank you 😊
Jolly
Perfect Texture . Mango mousse looks tempting!! This gonna be so tasty I am sure, which I won't mind having anytime.
Uma Raghupathi
Very true 🙂 Thank you
Priya Suresh
Amazing Vegan mango mousse, my mouth is just watering here. Who can resist to this ultimate mousse, delicious.
Uma Raghupathi
Ha ha 🙂 no one can resist! Thank you Priya:)
Sujata Roy
Super tempting mango mousse. Best part of it that you didn't use agar agar or gelatin. I will try it for sure. Lovely share 😊
Aruna
Such a simple recipe and such great results. I will be sure to try this and surprise my aunts who do not eat eggs.
Uma Raghupathi
Thank you Aruna:)
Shobha Keshwani
DElicious mango mousse.. Now is the time to make and enjoy all the mango desserts.
Uma Raghupathi
Yes true:) Thank you!
Soma Mukherjee
This Mango desert looks so so tempting, have to try this lovely recipe soon, bookmarking it thanks for the lovely share.
Uma Raghupathi
Thank you Soma!