Mango Mousse
This vegan Mango Mousse is free of gelatin and made with 4 simple ingredients. Luscious, creamy, and sweet, it’s the ultimate summer dessert!
Servings: 4
Calories: 186kcal
Ingredients
- 28 oz. full fat coconut milk canned, chilled
- ½ cup cane sugar
- 2 mangos
- 4 tablespoon water or more
Instructions
- 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!
Video
Notes
*Calories are per serving and are an estimation
*Store jars in the refrigerator for up to 4 days
*I don't recommend using any other kind of dairy-free milk for this mousse; if you need a substitution, use heavy whipping cream instead and mix until stiff peaks form.
Nutrition
Calories: 186kcal | Carbohydrates: 39g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 5mg | Potassium: 1mg | Fiber: 3g | Sugar: 36g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 1mg