Chopped nuts – as required. I used finely chopped pistachios
Mint leaves as needed
Prep – Work
Separate the coconut milk cream as mentioned above if you are using coconut milk cans.
Clean and peel the mango skin and chop the flesh roughly and puree the same.
Add the powdered sugar to the coconut milk cream.
Using a hand whisk or electric mixer beat the cream and sugar until soft peaks are formed.
Now add the mango puree and gently fold in.
Add this mix to the serving glasses.
Now add one table spoon of plain mango puree on top.
Then garnish it with nuts and mint leaves and chill for at least 20 minutes.
That’s it. Vegan mango mousse is ready. It stays good for up to 4 days when refrigerated.
Make sure you are gently combining the whipped coconut milk cream and mango puree. When you mix them vigorously, you lose the air pockets. The sky is the limit for garnishing and presenting this dish. Adding a mango puree layer is entirely optional. You prepare this as layered dessert of mango puree, mango coconut milk mix, and mango puree. Instead of nuts, you can garnish with berries or any other fruits. If you are not preparing this as a vegan, you can replace coconut milk cream with heavy whipping cream and make it as non-vegan mousse.