Velvety and creamy mango mousse celebrates the pure flavor of the beautiful tropical fruit. Fresh mango puree is combined with dairy-free whipped coconut cream to yield a sinfully delicious dessert for two. The beautiful mousse is easy to make with only 7 ingredients – including the water! – and a little bit of patience to let the mousse reach optimal creaminess!
Creamy Mango Mousse Made With Whipped Coconut Cream
For this reason, the small batch mango mousse dessert seemed necessary to highlight the delicious tropical fruit. I have celebrated it in my creamy mango & grapefruit dessert along with the mango pineapple crisp. But this mango mousse respects the pure flavor of the fruit.
Typically you would use a dairy whipped cream to make mousse. But to respect my admiration for how coconut cream whips, we use whipped coconut cream to lighten this lovely. And make no mistake, it works just as – if not better than – dairy whipped cream!
Why You’ll Love This Mango Dessert
- Easy to make – With only 7 ingredients (counting the water!), this dessert comes together incredibly easy.
- Simple, yet elegant dessert – Don’t let the ease of the dessert fool you. Pretty toppings and presentation make this a show-stopper.
- Portable – The small batch dessert makes the sweetest picnic dessert for you and your sweetie. It travels well with no fear of spillage!
- Irresistibly creamy – The gelatin base combined with thick and creamy whipped coconut cream yield a creamy dessert that dreams are made of!
- Dairy-free & refined sugar-free – We use whipped coconut cream to make the mousse a mousse, and a bit of honey to impart sweetness.
Everything You Need To Make Mango Mousse
- Fresh Mangoes – I recommend 2 large, ripe mangoes. Can you use frozen mangoes? Yes, but I always recommend fresh when in season.
- Lemon Juice – To enhance the bright fruit flavor.
- Honey – The florally fruity flavor of honey is a great pairing with mangoes. Feel free to swap in any sweetener of preference.
- Gelatin – I only use unflavored gelatin powder. I don’t recommend flavored or sweetened gelatin (i.e. Jello) because of the added ingredients and how they will likely overpower the fruit flavor.
- Water – To bloom the gelatin.
- Coconut Cream – In the form of unsweetened canned coconut milk. This is what we use to make the whipped cream, which makes this dessert a mousse.
- Tajin – Trust me – you will want to sprinkle a healthy dose of this delicious seasoning over the top of the mousse!
- Blender – A good multi-purpose blender is a must in any bakers kitchen!
- Mixing Bowls
- Serving Glasses or Dishes
Tips For Making The Mousse
- Use fresh mangoes – Especially if in season. Fresh fruit has a wonderful bright and juicy flavor.
- Reserve some puree – Not only does it make for a pretty presentation, but it is a nice contrast to get the robust mango flavor on top of the creamy mousse.
- Bloom the gelatin – The gelatin must bloom to work. Once it has gelled with the water, it needs to be liquified to blend with the puree.
- Don’t overheat the gelatin – Seriously, a quick 5 to maybe 10 seconds in the microwave is all you need.
- Let the mousse chill – After all the work to bloom the gelatin, give it some time to do its work. I let my mousse set overnight. However, 4 hours should suffice to get a creamy and thick mousse.
- Don’t forget the Tajin – The contrast of the spicy citrus seasoning is awesome with the mango flavor.
Delicious Mango Flavor Enhancers
If you have ever been on vacation on a tropical beach (hello Cancun!), you may have tried mangoes with a little spice – like Tajin. I honestly like to put Tajin on just about anything (popcorn!), but when sprinkled over a tropical fruit like mango – the result is nothing less than perfection.
Tajin is a seasoning that combines zesty lime, dried chili peppers, and salt. The citrusy spicy salt is a perfect counterpart sweet tropical fruit. But, it doesn’t have to stop at tropical fruit. I have gone so far to rim my glass of peach refresher with the wonderful seasoning.
And to pay homage to the simplicity of the combo, a simple sprinkle on the fresh mango chunks is typically how it would be served on the warmest of Mexico beaches.
FAQ’s: Creamy Mango Mousse
Mangoes have a large skinny seed in the middle. This is a good article on (my preferred) how to cut a mango.
Of course! Peach, strawberry, cherry, passion fruit are some greats that come to mind.
You can try to swap in agar agar for the gelatin. However, I have not worked with it, so can’t offer guidance on the swap ratio. For the honey – swap in maple syrup or any other preferred sweetener.
Go ahead and just puree them and add them them to the mousse mix. More mango flavor never hurt!
Yes! In fact, this is my preferred method to ensure the mousse has reached optimal thickness and creaminess.
The mousse should last covered, in the refrigerator, for up to 3 days. Beyond that, the mango may start to loosen.
- 2 Serving Glasses
- 2 large mangoes, chopped into chunks
- 1 teaspoon lemon juice
- 3 tablespoons honey (or any sweetener of choice)
- 1 ½ tablespoons water
- 1 teaspoon unflavored gelatin powder
- ¾ cup unsweetened canned coconut milk, full fat (refrigerated overnight; only use the coconut solids from the can)
- Tajin Seasoning (optional)
- Peel the mangoes and chop into cubes. In a blender, add the mango cubes, lemon juice, and honey. Puree until light and smooth. Keep in the blender and set aside. Optional – Reserve a couple tablespoons of the chopped mangoes for a topping.2 large mangoes, chopped into chunks, 1 teaspoon lemon juice, 3 tablespoons honey
- In a small prep bowl, add the water. Sprinkle the gelatin over the top, let sit for 5 minutes to allow the gelatin to bloom – it will resemble a firm gel when ready. Then, heat the bloomed gelatin to a liquid in the microwave – only about 5 to 10 seconds.1 ½ tablespoons water, 1 teaspoon unflavored gelatin powder
- Pour the liquified gelatin into the mango puree in the blender and mix for another 30 to 45 seconds – until all ingredients are thoroughly blended. Transfer to a mixing bowl, cover, and chill in the refrigerator until is starts to thicken. About 1 hour. Optional – Mangoes can be fibrous in texture – even after blended. You can strain the mango puree through a fine mesh strainer to remove mango fibers.
- While the mango puree is chilling, make whipped cream with the coconut milk. Add the coconut cream solids to a medium mixing bowl. Using a hand held mixer, beat until soft peaks form. Set aside in the refrigerator until ready to use. Note – Sweetening the whipped coconut cream is optional. If you prefer a sweeter dessert, add a tablespoon of honey to the whipped cream as you are whipping it.¾ cup unsweetened canned coconut milk, full fat
- Once the mango puree has thickened, add the whipped coconut cream. Optional – Reserve 2 to 3 tablespoons of the mango puree for topping. Gently fold the mix together until no streaks remain. The mousse will be the consistency of the whipped cream and will continue to firm as it chills.
- Equally portion the mousse into the serving glasses. Top with the reserved mango puree (if using). Cover and chill for at least 3 hours to allow the mousse to set. When ready to serve, top the mousse with the reserved mango chunks and sprinkle with a little Tajin. Enjoy!Tajin Seasoning
- Serving Size – This is intended to be a recipe for two people. For a larger batch, the recipe can easily be doubled.
- Whipped Cream – I prefer whipped coconut cream for a creamier whipped cream. However, you can swap in dairy whipped cream.
- Sweetener – Swap in any sweetener of choice. Taste test as you go and add more sweetener to get desired sweetness. Keep in mind, the fruit is inherently sweet and too much sugar will overpower the fresh fruit flavor.
- Chill Time – Refrigerate for at least 4 hours total to give the mousse time to set. Overnight is also a great option.
- Strain the Puree – This is optional. For a super smooth mousse, strain the mango puree to remove the fibrous texture of the mangoes. Most don’t mind the texture – like me – but if you are uncertain, taste the puree after you blend it.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!