Vegan Mango Mousse with Coconut Milk Cream | Vegan Mango Desserts
Vegan Mango Mousse - A simple three-ingredient (mango puree, sugar, coconut milk cream) delicious dessert that can be whipped up in 15 mts.
Servings: 8
Calories: 201kcal
Ingredients
- 1.5 cups Mango Puree
- 1.5 cups Coconut Milk Cream
- 2 tbsp Powdered Sugar
- 2 tbsp Chopped nuts – as required. I used finely chopped pistachios
- Mint leaves as needed
Instructions
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.
Steps
- 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.
Notes
- 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.
Nutrition
Calories: 201kcal | Carbohydrates: 13g | Protein: 2g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 238mg | Fiber: 2g | Sugar: 9g | Vitamin A: 518IU | Vitamin C: 19mg | Calcium: 13mg | Iron: 1mg