This Mango Mousse is basically a mango coconut cream mousse made with just four simple ingredients. A simple, easy and effortless recipe that refreshing and light. Whether you use fresh, frozen or canned mangoes this mango mousse is a treat you can enjoy any time of the year. Nothing beats a light and fluffy dessert that melts in your mouth.
Ingredients
Mangoes 4 cups chopped (about 4 mangoes)
Coconut Cream – 1 cup (1 can)
Agar-Agar or gelatin 1 tbsp
Water -1/4 cup
Honey or Maple Syrup- 2 tbsp
Whip Coconut Cream
Coconut Cream – The thickness of this mousse is highly depended on the coconut cream you use. Look for a brand that has thick cream consistency. If necessary remove some of the liquid and use only the cream content for this recipe.
- Place the can of coconut cream in the fridge for a couple hours until cold.
- Open can and carefully scoop the coconut cream from above.
- Leave the liquid and use it for something else.
- Whip the cream until light and fluffy.
- Add the honey or maple syrup and stir to combine.
Prepare Mangoes
Mango – You can use fresh (when in season) frozen or canned mango. If you plan to use canned please read the label to check for sugar content. Often canned mangoes have sugar syrup added. The puree you make will also be more liquid. You can still use them just reduce the sweetness and liquid in the recipe. In this case, omit the honey and use less water.
- Wash, peel, and chop mangoes roughly
- Blend the mango in a blender or food processor until smooth.
Prepare Agar-Agar or Agar Agar
Agar Agar / gelatin – I’m not a vegetarian and yet I prefer to use agar agar instead of gelatin because it’s plant based so a bit more healthy than gelatin. But if you can’t find agar agar please substitute with 1 tbsp gelatin instead.
- Dissolve the agar-agar or gelatin in water and dissolve on low heat.
- Keep warm
Assemble
- Combine the mango puree to the coconut cream
- Then add the agar-agar/gelatin to the mango coconut cream mixture.
- Pour into individual serving cups.
- Refrigerate for at least 3 to 4 hours or overnight.
- Garnish with fresh mango slices before you serve.
