Ingredients
Fruits
- 3 ripe mangoes
Dairy Alternatives
- 1 ½ cups coconut cream (chilled, the thick cream from 2 cans of coconut milk)
Sweeteners
- 3 tablespoons agave syrup or 2 tablespoons powdered sugar (adjust based on mango sweetness)
Instructions
- Peel and Dice Mangoes: Peel the ripe mangoes and cut them into small dice to prepare for pureeing.
- Make Mango Puree: Mash the mango dices thoroughly until smooth to create a creamy mango pulp without lumps.
- Mix with Coconut Cream: In a large bowl, gently whisk the chilled coconut cream and then fold in the mango pulp slowly, combining them until you achieve a creamy consistency.
- Add Sweetener: Stir in the agave syrup or powdered sugar depending on the sweetness of the mangoes to enhance the flavor.
- Garnish: Top the mousse with fresh fruits like extra mango slices or dark chocolate shavings for added texture and decoration.
- Chill and Serve: Refrigerate the mousse for a few hours, allowing it to set and become denser. Serve chilled for the best refreshing taste experience.
Notes
- If your mangoes are naturally sweet, you may skip adding sugar or syrup.
- Always refrigerate the coconut milk cans beforehand and scoop out only the thick cream that settles on top, not the entire liquid content.
- Using two cans of coconut milk will yield approximately 1 ½ to 2 cups of coconut cream needed for this recipe.
- Chilling the mousse for several hours enhances the texture, making it denser and creamier.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Tropical
- Diet: Vegan
