This easy eggless & vegan mango mousse recipe is fluffy, creamy, and bursting with fresh, sweet mango flavor. Plump, ripe mangoes, coconut cream, and a touch of aromatic vanilla flavor make this creamy mango mousse the perfect dessert for any occasion.
Why You’ll Love This Vegan Mango Mousse
- Easy to make: this is the perfect dessert recipe that uses only 3 ingredients but is absolutely delicious.
- Vegan & Vegetarian Friendly: this eggless mango mousse recipe is a great dessert option for anyone with dietary restrictions. It doesn’t use any egg whites, cream cheese, condensed milk, or any type of gelatin mixture. It uses coconut cream instead of heavy cream to make it vegan and dairy-free.
- Made with fresh or frozen mangoes: this mousse has a bright, tropical flavor that’s perfect for summer and a must try for mango lovers!
- Adjust the sweetness to your liking: add a touch of maple syrup for just the right amount of sweetness without being too overpowering.
Below are the simple ingredients you’ll need for this mango dessert:
- Fresh Ripe Mangoes
- Full Fat Coconut Cream
- Vanilla Extract
Optional & Serving:
- Maple Syrup, optional depending on the sweetness of the mangoes
- Fresh fruit or Mint Leaves, for garnish
- Lime or Lemon Juice
Coconut cream replaces heavy cream or heavy whipping cream found in traditional mousse recipes.
When combined with the mango purée, the whipped coconut cream helps create a fluffy, light texture.
I used store-bought cans of pure coconut cream, but you can also scoop the coconut cream out of a can of coconut milk.
📌 To use coconut milk: chill a can of full fat coconut milk in the fridge overnight. The cream should rise to the top and separate from the liquid. Scoop out the solid cream, being careful not to scoop out any liquid. Be sure to use the equivalent of 13 oz (about 1 1/2 cups).
Substitutions & Add Ins
- Frozen mangoes: If you don’t have access to fresh mangoes, you can use frozen mango cubes instead.
- Coconut flakes: for an extra tropical touch, sprinkle some coconut flakes on top of the mousse.
- Maple syrup: this can be subbed for another liquid sweetener of choice. It can also be subbed for powdered sugar. Add the powdered sugar to the coconut whipped cream when beating it with the electric hand mixer.
- Blender or food processor, to make the mango puree
- Electric hand mixer or whisk, to whip the coconut cream
STEP 1: Prepare the mangoes- If you are using fresh mangoes, peel them and cut them into small pieces.
📌 TIP: If you are using frozen mangoes, let them thaw at room temperature for about 30 minutes.
STEP 2: Make the mango puree- in a blender or food processor, blend the mango pieces until smooth. Set aside.
STEP 3: Whip the coconut cream- add the coconut cream to a large bowl. Beat with an electric mixer on high speed until soft peaks form. Set half of the whipped coconut cream aside.
STEP 4: Combine mango puree and coconut cream. Fold the mango puree into half of the whipped coconut cream using a rubber spatula.
STEP 5: Layer the mousse. Pour the mango mousse into individual serving glasses (like a dessert cup) or a large serving dish. Create layers with the reserved coconut whipped cream.
STEP 6: Chill the mousse. Cover the serving glass with plastic wrap and let it set in the fridge for at least 3 hours or overnight.
Serving The Mousse
Once the mousse has chilled in the fridge, it’s ready to serve! Top these mango mousse cups off with fresh fruit, like berries or even more fresh, sliced mango. This mousse is also delicious with some fresh mint on top.
You can also add a squeeze of fresh lime juice or orange juice for some acidity to balance the sweetness of the mangoes.
Store leftover mango mousse covered in the fridge for up to 2-3 days.
I don’t recommend freezing it as the texture will change.
Follow these simple tips for the best results!
- Blend until super smooth: use a blender or food processor to blend fresh mango cubes until there are no chunks. You can also use store-bought mango puree if you prefer.
- Let frozen mangoes thaw before using: let frozen mangoes come to room temperature. Then, gently blot them with paper towels to remove the excess moisture.
- Gently fold the puree and coconut cream: gently folding the two mixtures helps prevent the mousse from deflating. For a quick mango mousse recipe, you can skip the step of whipping the coconut cream and simply fold in the mango puree with the un-whipped coconut cream. However, the resulting mousse may be less fluffy and airy.
- Use fresh ripe mangoes: for the best flavor and sweetness, I recommend using fresh mangoes over frozen mangoes.
- If your mango mousse turns out runny: it may be because the mousse hasn’t chilled enough, or the coconut cream was too liquidy. If using coconut cream from a can of full fat coconut milk, make sure to chill the coconut milk for at least 24 hours before making the mousse. This helps the cream separate from the liquid in the can.
- If your mousse is too sweet: try reducing the amount of maple syrup or add a squeeze of lime juice to help cut the sweetness.
- If your mousse is too tart: try adding more maple maple syrup to taste.
More Dairy Free and Vegan Desserts:
- Vegan Peach Ice Cream Bars
- Cookie Dough Banana Nice Cream
- Eggless Red Velvet Cake
- Eggless Apple Cinnamon Cake
- Eggless Cheesecake with Strawberries
- Vegan No-Bake Cheesecakes
Did you make this Creamy Coconut Mango Mousse Recipe?
I’d love to know! Leave a star rating and comment below!
- 2 ripe fresh mangoes, see instructions for frozen
- 1 13-oz can (1 ½ cups) full fat coconut cream, see notes for coconut milk
- 1 tsp vanilla extract
- 1-2 tbsp maple syrup, optional depending on the sweetness of the mangoes
- Fresh fruit or mint leaves, for garnish
- Lime, Lemon, or Orange Juice, for serving
- Prepare the mangoes: If you are using fresh mangoes, peel them and cut them into small pieces. If you are using frozen mangoes, let them thaw at room temperature for about 30 minutes.
- Make the mango puree: In a blender or food processor, blend the mango pieces until smooth. Taste the mango puree. Add maple syrup to taste if the puree is tart. Set aside.
- Add the coconut cream and vanilla to a large bowl. Beat with a hand mixer on high speed for 2-3 minutes until whipped and fluffy (soft peaks). Set half of the whipped coconut cream aside for serving.
- Gently fold the mango puree into half of the whipped coconut cream.
- Pour the mango mousse into individual serving glasses or a large serving dish. Optional- create layers with the reserved coconut whipped cream (see pictures in post). Alternatively, you can use the reserved whipped cream for topping the mousse with ready to serve.
- Let the mango mousse set in the fridge for at least 3 hours or overnight.
- Serve the mango mousse with fresh fruit or mint leaves for garnish. Add a squeeze of lime juice to taste.
To use coconut milk: chill a can of full fat coconut milk in the fridge overnight. The cream should rise to the top and separate from the liquid. Be sure to use the equivalent of 13 oz (about 1 1/2 cups).
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 389Trans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgFiber: 8gProtein: 3g
Nutritional info is an estimate.
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