Vegan Mango Coconut Mousse
A creamy, no-bake dessert that combines ripe mango and coconut for a refreshing sweet treat that feels fancy without the effort.
Ingredients
Main Ingredients
- 2 large large ripe mangos Or about 2 cups mango flesh, fresh or thawed frozen
- 1 can full fat coconut milk Chilled overnight, use the thick cream on top
- 2-4 tablespoons maple syrup Depending on how sweet your mangos are
- 1-2 tablespoons lime juice This makes the mango pop, do not skip if you can
- 1 teaspoon vanilla extract Optional but cozy
- a pinch salt Tiny amount, big difference
Optional Toppings
- toasted coconut flakes
- diced mango
- passion fruit
- chopped pistachios
- lime zest
Instructions
Preparation
- Chill your bowl by placing a mixing bowl in the fridge for 10 minutes.
- Open the chilled can of coconut milk and scoop out the thick white cream on top. Save the watery part for smoothies or oats.
- Use a hand mixer or whisk to whip the coconut cream until it looks airy and smooth, about 1 to 2 minutes.
- Blend the mango flesh with maple syrup, lime juice, vanilla, and salt until silky. Taste and adjust sweetness or lime if needed.
- Pour the mango puree into the whipped coconut cream and gently stir until combined, being careful not to overmix to keep the fluff.
- Spoon into small glasses or jars and refrigerate for at least 2 hours, or overnight for the best texture.
Notes
This dessert is perfect for weeknight treats, brunch tables, or dinner parties. It's great for making ahead and is naturally dairy-free. If your mangos are not great, you can substitute with frozen mango.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 5gSodium: 5mgFiber: 2gSugar: 20g