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!
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 10seconds.
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
Notes
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.