Vegan mango mousse

An airy vegan mango mousse made with whipped coconut cream and ripe mango, with lime and a little yacon syrup – a tropical dessert.

At a glance

• Serves 3
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 250 kcal per serving
• Protein: 2 g
• Fat: 18 g
• Carbs: 18 g

Ingredients

• 1 mango
• 1 tin coconut milk
• 1 unwaxed lime
• 1 tbsp yacon syrup
• 1 pinch of turmeric

Method

You’ll need: hand mixer · chopping board · knife · mixing bowl

1. Peel the mango, cut the flesh away from the stone and purée it finely.
2. Spoon the solid fat from the top of the well-chilled tin of coconut milk into a metal bowl.
3. Whip the coconut cream with a hand mixer for about 4 min, until it's airy and holds ridges.
4. Gently fold the mango purée into the cream with a few squeezes of lime juice and the pinch of turmeric.
5. Spoon the mousse into small bowls, chill in the fridge for at least 1 hour and serve cold.

Good to know

Chilled coconut milk behaves almost exactly like whipped cream. Paired with raw mango, it makes a foam that practically bursts on your tongue.

Swaps

Mango → passion fruit purée (for a much sharper acidity). Firm coconut cream → vegan whipping cream, choosing one without seed oils or added sugar (if you'd rather avoid the rounded coconut flavour). Yacon syrup → pale date syrup.

Cooking tips

If you shake the tin of coconut milk before opening it, the water mixes with the fat and you won't be able to whip it any more.

Storage

Within a day, the mousse gradually sinks to a pudding-like texture.

Allergens

Completely vegan and gluten-free. Nut-free (coconut isn't counted among the tree nut allergens).

Dairy-free recipes