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This vegan Mango Mousse is free of gelatin and made with 4 simple ingredients. Luscious, creamy, and sweet, it’s the ultimate summer dessert!
Vegan desserts don’t get much easier than this Mango Mousse recipe. It’s made without gelatin, eggs, or agar agar, keeping the process simple and the ingredient list short! In the end, you’ll have an incredibly creamy, no-bake dessert with a tropical twist.
Mangos are one of my favorite tropical fruits to enjoy during summer. They’re so juicy and sweet, and add a ton of refreshing qualities to margaritas, ceviche, chia pudding, and more. Two pureed mangos are all it takes to give this vegan mousse layers of unmatched fruity flavors.
The best part is that you don’t need any special equipment to make mousse at home. A blender, electric mixer, and a few small jars are all it takes! One try and you’ll wonder why you haven’t been making it all season long.
- A no-bake dessert made without any special equipment or hard-to-find ingredients.
- All you need are mangoes, coconut milk, sugar, and water.
- A light, airy, and creamy vegan dessert with a tropical twist.
- Mangos - Fresh mangos work best. If you're using frozen mangos, make sure to thaw them beforehand.
- Coconut milk - Canned full fat coconut milk is best and won’t leave the mousse with a strong coconut flavor. Keep the cans in the fridge overnight before you make the mousse to help solidify the thick white coconut cream.
- Cane sugar - Coconut milk isn’t sweet on its own, which is where the sugar comes in. It helps the mousse taste like an actual dessert! You can omit the sugar if you’d like or replace it with white sugar if that’s what you have at home.
Step 1: Mix the sugar and milk. Scoop the white coconut cream out of the cans of coconut milk and into a mixing bowl. Add the sugar and mix with an electric mixer.
Step 2: Add the mango and water. Next, blend the mango and water together until smooth.
Step 3: Mix everything together. Pour the mango puree into the bowl with the coconut milk and sugar. Mix again with an electric mixer.
Step 4: Scoop into jars and chill. Scoop the mixture into small jars and place them in the fridge to chill.
Step 5: Serve and enjoy! Serve the jars of dairy free mousse with coconut whipped cream and fresh mango chunks on top, and enjoy!
Tips and FAQs
- Be careful not to over whip the mousse mixture. This will knock the air out, giving your mousse a pudding-like texture.
- The jars of mousse are ready to eat after 4 hours in the refrigerator, however, they become even more “mousse-like” the longer they sit. Leave them overnight for the best results!
- No mangos at home? Make this mousse with any fruit you love instead. Passionfruit, pineapple, berries, bananas, or citrus would all be delicious.
- You could even replace the fruit with sweeter things, like cocoa powder, melted chocolate, or peanut butter.
Can I use another kind of milk?
Coconut milk is thick and creamy on its own, lending the same texture to a vegan mousse recipe without needing stabilizers like gelatin or agar agar. While no other dairy free milk works quite the same as coconut milk, it can be replaced with heavy whipping cream (whipped until stiff peaks form) in non-vegan versions.
How much mousse does this recipe make?
This recipe should give you up to 6 small jars of mousse, or 4 slightly larger jars.
Refrigerator: Keep the jars of mousse covered and in the fridge for up to 4 days.
More homemade mousse recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 28 oz. full fat coconut milk canned, chilled
- ½ cup cane sugar
- 2 mangos
- 4 tablespoon water or more
- Make sure the coconut milk has been chilled beforehand! I like to chill 2 cans of coconut milk in the refrigerator overnight.
- Scoop only the cream part out of the coconut milk out of the cans and into a large mixing bowl. Add the sugar, then mix the coconut milk and sugar together with a hand mixer for 30 seconds.
- Next, add the mango and water to a small blender or food processor and blend until smooth and no lumps appear. NOTE: I've found that a small blender like a Nutribullet works best for this. Pour into the mixing bowl, then mix with an additional 30 seconds.
- Scoop mixture into 4-6 jars and place them in the refrigerator for at least 4 hours. NOTE: The longer they refrigerate, the more mousse-like they will become. Refrigerating overnight will result in the best texture!
- Topped with dairy-free whipped cream (optional) and enjoy!
UPDATE NOTE: This post was originally published in July 2020. It was updated with new text and photos in June 2022.