Vegan Mango Mousse
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.
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.