Vegan mango mousse is surprisingly simple, but elegant, sweet, and rich in flavor. Made with fresh mangoes and coconut cream, this is a dessert that will delight guests and family, too. In ten minutes, you can have this made and chilling in the fridge.
I don’t have much experience with coconut cream, but I found it easy to work with. It whips up pretty quickly with a whisk and then really gains thickness after being
blended. For the initial whipping of the cream, I used a whisk attached to my immersion blender and whisked for just a minute or two. I wasn’t happy with the thickening at that point, so used the blender, too. I think the combination of the two is perfect for this recipe.
If you are able to find canned coconut cream, that is what you want for this recipe. Each 13- to 14-ounce can will give you 1-1/2 cups of cream. If you can only find coconut milk in your market, you will probably need two cans, so you can remove and use only the cream part from each can (the white stuff). Either way, you want 1-1/2 to 2 cups of coconut cream.
Your mousse might still seem too runny after blending, but just remember that it thickens upon chilling. By the time mine was chilled, it was perfectly set and didn’t move when I tipped the glasses from side to side. It’s a mousse!
You can top these delicious treats with your favorite nuts, cut up fruit, or shaved chocolate. I serve mine with shaved chocolate and I really love that flavor combination.
I’ve settled on four servings with this recipe, because it’s very rich and sweet. Two people can eat this entire recipe – it’s up to you! With guests and another side dessert like a slice of cake or a cookie, I would use this to serve four people.
For more delicious dessert recipes, you might be interested in my Desserts page! This recipe is adapted from Simply Sumptuous Cooking.
| Prep Time | 10 minutes |
| Passive Time | 40 minutes |
| Servings |
servings
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- 2 cups mangoes diced into 1/2-inch pieces, about 3 mangos, plus extra pieces for garnish
- 1 13- to 14-ounce can coconut cream mixed well
- 3 tablespoons agave syrup or nectar
- 1 bar vegan chocolate for shaving as a garnish
Ingredients
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- Cut the mangoes into 1/2-inch cubes until you have 2 cups of diced mango, plus a few extra pieces for garnishing each serving. Set aside the garnish pieces.
- Place the diced mango into a small bowl and mash with a fork.
- Pour the can of coconut cream into a large mixing bowl and whisk until creamy. Add agave syrup.
- Whip the bowl of coconut cream with an immersion blender or whisk until fluffy and thickened.
- Pour the whipped coconut cream into your blender or food processor. Add the mashed mangoes. Blend until smooth.
- Pour into four glasses. Place in the refrigerator for at least 30 minutes (or until serving). Before serving, place the glasses of mousse into the freezer for 10 minutes.
- Remove the glasses from the freezer and top the mousse with a few pieces of diced mango. Use a potato peeler or knife to shave chocolate off the vegan chocolate bar into the glasses for a garnish. Serve immediately.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
This looks so good! I love that it’s vegan. I’ll definitely be trying it sometime!