Ingredients
Scale
2 large Ripe Mangoes
1 can (13.5 oz) Full-Fat Canned Coconut Milk
1/4 – 1/2 cup Maple Syrup or Honey
1 tablespoon Unflavored Gelatin Powder
1/4 cup Cold Water
1 teaspoon Vanilla Extract
Pinch of Salt
Optional Garnishes: Toasted coconut flakes, fresh mango chunks, mint leaves
Instructions
- Chill the can of coconut milk overnight. Scoop out the thick cream into a mixing bowl
- Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes
- Peel and dice mangoes, then puree in a blender until smooth to get about 2 cups of mango puree
- Dissolve bloomed gelatin gently in a double boiler or microwave for 10-15 seconds until clear
- Pour dissolved gelatin into mango puree and mix well
- Add maple syrup, vanilla extract, and salt to whipped coconut cream and whip until fluffy
- Fold mango-gelatin mixture into whipped coconut cream until just combined
- Spoon mousse into serving cups and refrigerate for at least 4 hours or overnight
- Garnish with fresh mango chunks, toasted coconut, or mint leaves before serving
Notes
Ensure to chill the coconut milk overnight for best results.
Use very ripe mangoes for maximum sweetness and flavor.
Do not skip the chilling time; it is essential for proper setting of the mousse.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
- Diet: Gluten Free, Vegan Option
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 15mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg