Ethereal Mango Mousse
This is a vegan mango mousse recipe perfect for summer, using coconut milk and agave syrup. It's an easy dessert recipe that can be prepared in advance and garnished with fresh mint leaves and sliced almonds.
Allergens
Tree Nuts
Ingredients
- 3 ripe mangoes, peeled and diced
- 1 can (400ml) full fat coconut milk, refrigerated overnight
- 1/2 cup agave syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp xanthan gum
- Fresh mint leaves and sliced almonds for garnish
Instructions
- Place the diced mangoes in a blender and blend until smooth, scraping down the sides as needed.
- In a separate bowl, scoop out the solid coconut cream from the can and discard any remaining liquid. Add it to the blended mango puree along with agave syrup, lemon juice, and vanilla extract. Blend until fully incorporated.
- Pour the mixture into a large mixing bowl and sprinkle in xanthan gum, whisking quickly until completely dissolved and no lumps remain.
- Divide the mousse evenly among 6 glasses or dessert cups and refrigerate for at least 4 hours or until set.
- Before serving, garnish with fresh mint leaves and sliced almonds.
Chef’s Insight
The xanthan gum adds a touch of silkiness to this vegan-friendly mousse, making it feel as indulgent as the real deal.
Notes
None