Looking for a quick, easy and a semi-homemade vegan dessert to wow your guests? Then here you go, Vegan Mango Mousse – A simple three-ingredient delicious and decadent dessert that you can whip up in less than 15 minutes. Just chill it for 15 to 20 minutes, and the mousse is ready for serving. Luckily we still get the Mexican mango varieties here in the US. So even though the theme is Vegan Sweets, I made it to Vegan Mango Sweets. Here comes the first vegan mango dessert with step by step pictures.
What is Mousse?
In simple words, Mousse is a French word meaning Foam. Mousse is soft food that is very light, and it has airy texture. It can be set using gelatin or agar-agar or it can be served as is as a dessert or can be incorporated in a cake too. Today’s recipe is simple, fruit-based mousse recipe that I prepared with coconut milk cream. All you have to do is make the mango puree, using a hand mixer whip the coconut milk cream and sugar and beat until soft peaks are formed. Gently fold in the mango puree and let it chill. Garnish with your favorite toppings and your vegan mango mousse is all set. :-)
This can be prepared during off mango season too with store-bought mango puree. For this recipe, I used one big ripe mango, and it yielded 1.75 cups of puree. Out of which I used 1 cup of the mousse and ½ more cup for garnishing. And what happened to the remaining? Errr just licked it up. ;-)
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Coconut Milk Cream:
Some stores sell coconut milk cream separately. But I scooped the cream from the regular coconut milk can. This is what I did,
- Refrigerate two 14 oz. Coconut milk can for at least 24 hours.
- After 24 hours, remove the coconut milk can from the fridge, and open the lid carefully. Do not shake and do not turn it upside down.
- When you open, you can see the thick cream part floating on top. Just scoop it out. Two 14 oz. The coconut milk gave me approx. 1.5 cups of milk cream and that’s what I used for this recipe.
The remaining coconut milk can be used for other recipes like coconut milk kuzhambu, or rice, etc. Now, here comes the vegan mango mousse recipe. 
Ingredients:
- Mango Puree – 1 cup + ½ cup
- Coconut Milk Cream -1.5 cups
- Powdered Sugar – 2 tbsp
- Chopped nuts – as required. I used finely chopped pistachios
- Mint leaves as needed
Prep – Work:
- Separate the coconut milk cream as mentioned above if you are using coconut milk cans.
- Clean and peel the mango skin and chop the flesh roughly and puree the same.
Steps:
- Add the powdered sugar to the coconut milk cream.
- Using a hand whisk or electric mixer beat the cream and sugar until soft peaks are formed.
- Now add the mango puree and gently fold in.
- Add this mix to the serving glasses.
- Now add one tablespoon of plain mango puree on top.
- Then garnish it with nuts and mint leaves and chill for at least 20 minutes.
That’s it. Vegan mango mousse is ready. It stays good for up to 4 days when refrigerated.
Notes:
- Make sure you are gently combining the whipped coconut milk cream and mango puree. When you mix them vigorously, you lose the air pockets.
- The sky is the limit for garnishing and presenting this dish. Adding a mango puree layer is entirely optional.
- You prepare this as a layered dessert of mango puree, mango coconut milk mix, and mango puree.
- Instead of nuts, you can garnish with berries or any other fruits.
- If you are not preparing this as a vegan, you can replace coconut milk cream with heavy whipping cream and make it as non-vegan mousse.
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📖 Recipe
Vegan Mango Mousse with Coconut Milk Cream | Vegan Mango Desserts
Ingredients
- 1.5 cups Mango Puree
- 1.5 cups Coconut Milk Cream
- 2 tbsp Powdered Sugar
- 2 tbsp Chopped nuts – as required. I used finely chopped pistachios
- Mint leaves as needed
Instructions
Prep – Work
- Separate the coconut milk cream as mentioned above if you are using coconut milk cans.
- Clean and peel the mango skin and chop the flesh roughly and puree the same.
Steps
- Add the powdered sugar to the coconut milk cream.
- Using a hand whisk or electric mixer beat the cream and sugar until soft peaks are formed.
- Now add the mango puree and gently fold in.
- Add this mix to the serving glasses.
- Now add one table spoon of plain mango puree on top.
- Then garnish it with nuts and mint leaves and chill for at least 20 minutes.
- That’s it. Vegan mango mousse is ready. It stays good for up to 4 days when refrigerated.
Notes
- Make sure you are gently combining the whipped coconut milk cream and mango puree. When you mix them vigorously, you lose the air pockets.
- The sky is the limit for garnishing and presenting this dish. Adding a mango puree layer is entirely optional.
- You prepare this as layered dessert of mango puree, mango coconut milk mix, and mango puree.
- Instead of nuts, you can garnish with berries or any other fruits.
- If you are not preparing this as a vegan, you can replace coconut milk cream with heavy whipping cream and make it as non-vegan mousse.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Looks so delicious, gonna try this very soon for my daughter.
Thanks
I love the flavor! I made the mistake of using 2 cans of coconut MILK. It didn’t whip up to soft peaks. I tried adding a bit of cornstarch, but it was a bit runny still. Stuck it in the freezer for a bit. Now it’s like soft serve ice cream. Very yummy. I’ll buy canned coconut cream next time. Or just make the ice cream again.
:-) Thanks for the feedback.
Hello, I am looking forward to making this tonight. Do I need to put the cans of coconut cream in the fridge? Thank you.
Sorry for the delayed response. I was traveling hence the delay. Yes, you can keep the coconut milk in the fridge overnight or even a couple of days before.
Do the cans of coconut cream need to be refridgerated as well?
Thank you,
I am trying to make this for tonight. I am confused with your ‘coconut milk cream’ term. I have coconut cream and coconut milk. Can I use a combination of the two for some of the liquid?
Sorry it’s coconut cream.I didn’t have coconut cream, so I refrigerated my coconut milk and used the top part alone.
Made it fir a party of non vegan people (other than me and one another person). Everyone loved it!! Even the finicky middle aged men since they didn’t even realize it was made with coconut cream!! LOL
Huge hit. Thanks for the recipe. The only change I did was I whipped the cream first and then whipped it again after mixing the mango purée (instead of gently folding it) and it came very fluffy.
Thanks a lot. Glad it worked out well.
Can I use turbinado sugar or another raw sugar as a substitute for the powdered sugar in this recipe? If so, I can’t wait to try it!
Yes I would recommend powdering the raw sugar to get similar effect.
Thanks!!
This looks delicious! Am hoping to make this for a dinner but due to the season, there are no mangoes at the shops – will thawed (room temp?) mango pieces be ok to use?
If you can find, store-bought mango puree, you can use that.
This was amazing!! And so easy! I added some ginger and turmeric to the mousse part, just for fun!
Thank you for sharing this recipe!
Thanks a lot. Glad it worked out so well.
Thank you it was so simple to make and delicious. It was a hit with everybody at the dinner. I didn’t really whip it much but enough so it had some smooth consistency. it wasn’t that firm a mousse but I didn’t mind that it was a little less firm than regular mousses because I’d rather not have gelatin. It tasted great as a dessert with my thai dinner so thank you!
Thank you so much for the feedback. Glad it all worked out. :-) Really appreciate it.
Hi, Does this have a mousse consistency ? I always tried it non vegan and also used gelatin for that jello consistency. I wanted to know if coconut cream does it.
Thanks !
I would definitely say this matches up to 90% of non-vegan ones. It is better to consume within 48 hours. After that, it loses the texture. You can use agar agar but I just went without it. Hope this helps. Let me know if you have any other questions. Thanks
Delicious looking dessert! Love the setup.
Thanks :-)
wow – what a fab idea to use coconut cream. I actually buy the canned coconut cream separately – I get it at Chinese market. This is one I will try for sure!
I thought of buying it separately but later decided to go in this route. Thanks Mir.
Wow looks so yum that I want it straight from the screen. YUm yum
Thank you. :-)
Love any dessert with Coconut cream.. Indeed i m becoming a fan of Vegan after this coconut cream :)
:-) Thanks Sharmila.
Wow your pictures look awesome!..would love to indulge in this right away..pity we don’t get coconut cream like this..
Thanks :-) Valli, I bought the coconut milk can and refrigerated it to get the cream. But agree, the cream comes in handy. :-)
Such a delightful dessert and very exotic.. Would love to enjoy this ultimate vegan mousse rite now.
:-) Thanks Priya.
I am loving this vegan theme , it’s giving me excellent options for desserts ! And this mango mousse is rocking , beautifully captured !
Thank you so much Vaishali.
A delicious dessert. I love the mango and coconut combination.
Me too. Love that combo. Thank you, Mayuri.
Looks delicious :)
Thank you so much Freda.