Coconut mango mousse is quick and easy to make
When it comes to making dessert, it has to be super easy, otherwise it’s not going to happen. That’s why I love Coconut Mango Mousse. It only has a handful of ingredients – mango, coconut milk, lime zest and juice, and maple syrup – that all get blended up together.
Which kind of coconut milk should I use?
I recommend using a good quality coconut milk like Native Forest or Thai Kitchen if you can find it.
Dairy free, gluten free, egg free
I also love this recipe because it is free of dairy, gluten, and eggs. Many mousse desserts are super rich with heavy cream, evaporated milk, or egg whites.
No need for added thickeners
The reason why Coconut Mango Mousse works without any thickeners (arrowroot, agar, cornstarch, etc.) is because the mango naturally thickens the coconut milk. I’ve tried this with other fruits like strawberries and it doesn’t set up the same. It tends to get watery with fruits other than mango.
When blending up the coconut mango mousse, you can start by using the coconut cream at the top of the can, then adding some of the liquid part, one tablespoon at a time, until you get a smooth and creamy texture.
There’s a trend now to use aquafaba (liquid from canned chickpeas) in vegan desserts in lieu of whipped egg whites or whipped cream. But I find it hard to digest, it requires extra sweetener to mask its bean taste, and there is evidence that it could actually be bad for your health.
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Coconut Mango Mousse with Lime
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6 servings 1x
- Category: Dessert
Ingredients
- 3 medium, ripe mangoes, peeled, pitted, and chopped
- up to 1 can full-fat coconut milk, divided
- zest of 1 lime
- juice of 1 lime
- pinch sea salt
- 1 tablespoon maple syrup (or other sweetener)
- fresh mint leaves and/or dried coconut flakes, for garnish
Instructions
- Place mango, the creamy solid part of the coconut milk, lime zest and juice, maple syrup, and salt in blender. Start blending, and then add some of the liquid part of the coconut milk, 1 tablespoon at a time until you get a smooth texture. You want the mixture to be thick like a pudding.
- Refrigerate in glass container for at least 1 hour to thicken. Before serving, beat air into the mousse using a whisk or an electric mixer to make the mousse extra light. Serve in dessert dishes or small teacups. Garnish with fresh mint or coconut flakes.
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Bon appétit!
You might also like Pistachio Rose Petal Coconut Ice cream (dairy free & gluten free).
