Mango Coconut Mousse Recipe – A Tropical Vegan Delight
FastGas Blog
Craving a spoonful of summer sunshine? This Mango Coconut Mousse Recipe blends the tropical goodness of ripe mangoes and rich coconut cream into one irresistible dessert. It’s the kind of easy vegan dessert that feels luxurious yet light, perfect for balmy afternoons, celebration dinners, or a cheeky midnight treat.
Purchasing from FastGas Products ensures that your mousse-making experience is a breeze. Whether you’re whipping coconut cream to airy perfection or creating silky layers with precision, their FastGas Creamer and Cream Chargers give you the consistency, texture, and fluffiness that takes your dessert to the next level.
Why You’ll Fall in Love With This Mango Coconut Mousse
If you’re after something indulgent yet refreshing, mango and coconut mousse might just be your new favourite treat. It’s naturally sweet, thanks to juicy mangoes and smooth coconut cream, and has that airy melt-in-your-mouth magic without being heavy.
This is the ultimate summer vegan treat — cool, creamy, and made without even glancing at the oven. Perfect for last-minute dinner guests or a weekend project with the kids, this no-bake mango mousse is as forgiving as it is delicious.
Best part? It’s a vegan mango coconut mousse that’s gluten-free, dairy-free, egg-free, and full of tropical cheer. You won’t miss the dairy or the hassle.
Key Ingredients for Mango Coconut Mousse
Main Ingredients
Every spoonful of this creamy mango coconut treat starts with simple ingredients that pack a punch. First, grab some ripe mangoes — the softer and sweeter, the better. Blend them into a mango puree mousse base that screams sunshine.
You’ll also need full-fat coconut milk or coconut cream. For extra indulgence, coconut cream delivers a silkier finish, turning your mousse into a truly creamy coconut dessert. Sweeten things up with maple syrup or agave nectar, and add a splash of lime juice for a zingy twist. To help it all set? Reach for agar-agar or your go-to vegan gelatin.
Optional Add-ins and Toppings
Want to make it extra special? Garnish your mango coconut cream mousse with a sprinkle of toasted coconut flakes, pistachios, or even a mango puree drizzle. A sprig of mint adds a refreshing pop, and if you’re feeling fancy, a fresh berry decoration turns your dessert into a showstopper.
Choosing the Right Mango and Coconut Products
Best Types of Mangoes for Mousse
The key to a fresh mango dessert is using the right fruit. Ataulfo, Carabao, or Alphonso mangoes are ideal — they’re sweet, fibreless, and blend into a smooth puree that’s perfect for mousse.
If mango season’s over, frozen mango chunks work too. Just thaw completely and blend until velvety smooth.
Coconut Milk vs. Coconut Cream
Coconut milk is good, but coconut cream? Better. It’s thicker, richer, and helps create that whipped coconut cream mousse texture we all crave. When shopping, avoid cans that list added water or emulsifiers — those will mess with your mousse consistency.
How to Make Mango Coconut Mousse Step-by-Step
Equipment You’ll Need
Here’s what you’ll need to whip up this quick vegan recipe:
- A blender or food processor
- Saucepan
- Mixing bowls
- Serving glasses, ramekins, or coconut mango mousse cups
Instructions
- Prepare the mango – Peel, slice, and blend your mango into a silky puree.
- Heat the coconut cream – Warm it in a saucepan with your sweetener and thickening agent
- Mix it up – Gently fold in your mango mixture, stirring until it’s completely combined.
- Set and chill – Pour into serving cups and refrigerate for a few hours until firm.
- Decorate and serve – Add toppings like pistachios, toasted coconut, or fresh mint.
Highlight the tropical flavours of mango and coconut in a light mousse form, perfected with FastGas – their cream chargers and syphon make it easier to create that pillowy, cloud-like finish every time.
Tips for the Creamiest Vegan Mousse
Achieving the ideal creamy mango mousse texture is all about technique. First off, chill your coconut milk mousse base overnight. This helps separate the cream for an ultra-smooth blend.
Use a fine mesh strainer when blending the mango to remove any fibrous bits – especially important if you’re going for that gluten-free dairy-free dessert vibe.
One last thing: don’t overboil the agar-agar. It breaks down if heated too long, and your no-bake tropical dessert won’t set properly. Want layers? Chill the coconut layer first, then add mango for a pretty visual contrast.
Variations to Try (Mix It Up!)
Tropical Fruit Swaps
Not a mango-only fan? Try mango and pineapple mousse or a mango and passionfruit swirl for a tarter twist. These swaps keep the dessert light while amplifying the tropical vegan dessert feel.
Chocolate Mango Coconut Mousse
A twist for chocoholics — add a bit of cocoa powder to the coconut layer before assembling. The richness of chocolate pairs beautifully with the mango mousse with coconut cream, creating a layered look and bold flavour contrast.
Mango Coconut Mousse Cake or Tart
Use the mousse as a filling in a mango and coconut mousse cake or tart. Also, a base of almond date crust or crushed biscuits makes for a fantastic no-bake foundation. It’s a gluten-free no-bake dessert that’ll impress any dinner party guest.
Storage Tips and Make-Ahead Advice
This dairy-free mango dessert keeps well in the fridge for up to 4 days. Just cover it to prevent it from absorbing any fridge odours.
You can freeze it too — but the texture may change slightly upon thawing. For best results, store it in small batch tropical dessert containers like mason jars or ramekins with lids.
Nutrition Breakdown (Per Serving Estimate)
Calories, Carbs, Fats, Protein
This healthy tropical fruit mousse is surprisingly light on calories — a bonus for dessert lovers watching their intake. Adjust the sweetness level to your preference using agave or a sugar-free alternative for a refined sugar-free mousse.
There’s a good balance of healthy fats from the coconut and natural sugars from the mango, making this a quick and easy summer dessert that doesn’t feel like a cheat day.
Serving Ideas for a Show-Stopping Dessert
Individual Mousse Cups
Perfect for picnics, BBQs, or afternoon teas — simply pour your mousse into clear layered mango mousse cups and garnish with flair. Guests love seeing the layers and colours through the glass.
Fancy Plated Dessert
Turn it into a plated masterpiece by layering with coconut whipped cream and a tropical fruit compote. Add a mango glaze topping or drizzle of passionfruit for a professional finish.
It’s the kind of easy summer mousse recipe that feels anything but basic.
Final Thoughts – A Spoonful of Sunshine
There’s something magical about a dessert that’s easy to make, beautiful to serve, and healthy to boot. This mango coconut cream mousse brings all that and more — flavour, texture, and tropical vibes in every bite.
Don’t be afraid to mix it up! Whether you try new toppings, use it as a filling, or serve it in coconut mango mousse cups, this recipe encourages experimentation and enjoyment.
Frequently Asked Questions
Can I make mango coconut mousse without agar-agar?
Yes, you can use chia seeds, pectin, or even cornstarch as a substitute depending on the consistency you want. Each thickener has a slightly different set time and texture, so experiment to find your favourite.
Is this recipe suitable for kids?
Absolutely — it’s a kid-friendly, dairy-free mango mousse that avoids common allergens and artificial nasties. Plus, they’ll love helping with the toppings!
Can I use canned mango puree?
Yes, just make sure it’s unsweetened and adjust the sweetener in your recipe accordingly. Homemade puree tends to taste fresher, but canned works in a pinch.
What if my mousse doesn’t set?
Check your agar-agar – it may not have dissolved properly or was overboiled. Reheat gently and stir thoroughly before resetting in the fridge.
