This Mango Coconut Cream Mousse is sunshine in a spoon — light, airy, and bursting with tropical flavor. Made with just a handful of wholesome ingredients, it’s the kind of dessert that feels indulgent yet is refreshingly simple.
Born out of summer cravings and a love for clean, plant-based treats, this mousse blends the sweetness of ripe mangoes with the richness of full-fat coconut cream. The result? A naturally vegan dessert that’s creamy, fragrant, and smooth as silk, with no need for gelatin, eggs, or complicated techniques.
Perfect for warm afternoons, dinner parties, or anytime you want a sweet treat that’s both comforting and elegant. Whether served in little jars or scooped straight from the bowl, this mousse is sure to win hearts.
Ingredients
Instructions
- Method
- Chill the coconut cream overnight in the fridge. When ready to use, scoop out only the thick cream from the top — discard or save the watery part for smoothies.
- In a mixing bowl, cream the coconut cream separately using a whisk or hand mixer. Whip it gently until smooth and airy. Don’t over-whip.
- Peel and puree the ripe mangoes into a smooth pulp.
- Add honey (or maple syrup) and vanilla extract to the mango puree. Taste and adjust the sweetness.
- Now, fold the mango puree into the whipped coconut cream slowly and gently — do not over-mix, to keep the mousse light and airy.
- Spoon into small glasses or ramekins and chill for 1–2 hours before serving.
- Garnish with fresh mango cubes, cherries, mint leaves, or toasted coconut flakes if you like.
