This creamy vegan mango mousse is made with fresh mangoes, coconut milk, and a hint of lime. It’s dairy-free, light, and perfect for a refreshing summer dessert.
Now that it’s mango season and the markets are overflowing with juicy, golden fruit, I couldn’t resist turning some into a delicious dessert. I decided to make a vegan mango mousse—a light, jelly-like treat that’s incredibly easy to whip up. It’s the perfect balance of sweet and just a hint of tanginess, thanks to a splash of lime, and it feels like summer in every spoonful.
Why You’ll Love This Mango Mousse
- Perfectly Balanced Flavor – Naturally sweet with a subtle hint of citrus for a refreshing twist.
- Made with Real Mangoes – No artificial flavoring—just ripe, juicy mangoes for that tropical taste.
- Vegan & Dairy-Free – Creamy and satisfying without any animal products.
- Light & Refreshing – A chilled, jelly-like texture that’s ideal for warm weather.
- Quick & Easy to Make – Simple ingredients and minimal prep for a beautiful dessert that feels fancy.
Vegan Mango Mousse (Serves 4)
Ingredients
- 2 large ripe mangoes (about 2 cups mango pulp)
- 1 can (400ml) full-fat coconut milk, chilled overnight
- 3 tbsp maple syrup (or to taste)
- 1 tsp vanilla extract
- 1 tbsp lime juice (optional, for brightness)
- Pinch of salt
- 1 tsp agar agar powder (or 1.5 tsp if you want it more firm)
Instructions
- Prepare the coconut cream:
- Open the chilled can of coconut milk and scoop out only the thick cream on top (about 1 cup). Save the water for smoothies.
- Blend the mango:
- Peel and cube the mangoes, then blend into a smooth puree. Measure out 2 cups.
- Cook the agar agar:
- In a small saucepan, add ¼ cup water and agar agar powder.
- Bring to a simmer and whisk constantly for about 2 minutes until fully dissolved.
- Make the mousse:
- Add the mango puree, maple syrup, vanilla, lime juice, and salt to the saucepan with agar.
- Stir and heat gently for 2–3 minutes, then remove from heat.
- Fold in coconut cream:
- Let the mixture cool slightly (not hot, but still warm), then gently fold in the coconut cream until smooth.
- Chill and set:
- Pour into serving glasses or ramekins.
- Chill for at least 4 hours, or until set.
- Serve:
- Garnish with fresh mango cubes, mint leaves, coconut flakes, or a dollop of vegan whipped cream.
Recipe Tips
Use ripe, sweet mangoes – Choose mangoes that are soft and fragrant for the best natural sweetness and flavor. Alphonso or Ataulfo mangoes work especially well.
Chill your coconut milk overnight – This helps the cream separate from the water, making it easier to scoop out the thick, rich part for a smoother mousse.
Dissolve agar agar completely – Agar needs to be boiled for at least 1–2 minutes to fully activate. If it’s not dissolved properly, the mousse may not set.
Let the mixture cool slightly before adding coconut cream – If it’s too hot, the cream may melt and separate. Slightly warm is perfect for folding in.
Vegan Mango Mousse
Ingredients
- 2 large ripe mangoes (about 2 cups mango pulp)
- 1 can full-fat coconut milk chilled overnight
- 3 tbsp maple syrup to taste
- 1 tsp vanilla extract
- 1 tbsp lime juice (optional, for brightness)
- Pinch of salt
- 1 tsp agar agar powder (or 1.5 tsp if you want it more firm)
Instructions
- Prepare the coconut cream:Open the chilled can of coconut milk and scoop out only the thick cream on top (about 1 cup). Save the water for smoothies.
- Blend the mango:Peel and cube the mangoes, then blend into a smooth puree. Measure out 2 cups.
- Cook the agar agar:In a small saucepan, add ¼ cup water and agar agar powder.Bring to a simmer and whisk constantly for about 2 minutes until fully dissolved.
- Make the mousse:Add the mango puree, maple syrup, vanilla, lime juice, and salt to the saucepan with agar.Stir and heat gently for 2–3 minutes, then remove from heat.
- Fold in coconut cream:Let the mixture cool slightly (not hot, but still warm), then gently fold in the coconut cream until smooth.
- Chill and set:Pour into serving glasses or ramekins.Chill for at least 4 hours, or until set.
- Serve:Garnish with fresh mango cubes, mint leaves, coconut flakes, or a dollop of vegan whipped cream.
I loved how light, fruity, and satisfying this mango mousse turned out—it’s definitely going to be on repeat while mangoes are in season. It’s one of those desserts that feels indulgent but is actually super simple to make. If you try it, let me know how it goes!