Mango mousse is one of my favorite treats and I have not managed to set a mango mousse that feels light and mousse like. Since I try to avoid dairy, I have been experimenting with vegan versions for a while using agar agar. Using too much agar agar makes the mousse feel like jello and not enough makes it too runny. I think in this recipe the combination of agar agar and chia seeds make it closer to a mousse like consistency. Some considerations to keep in mind:
- Any other firm flesh fruit like mango can also work in this recipe. (See options below).
- Toppings can be varied if you have nut allergies.
- Candied nuts are a great topping option for this mousse and makes it a bit fancier.
- Regular whipping cream works as well if coconut cream is not your thing.
- Set the mousse in a clear glass bowl or wine glass for a stunning presentation.
- When mixing the mango and agar agar mixture into the whipped coconut cream, bring it to room temperature. If the mix is too hot, the coconut cream will collapse.
- The amount of powdered sugar can vary depending on the sweetness of the mango puree.
- Fresh mango puree will need to be heated and then cooled before using agar to help the enzymes work properly for setting the mousse.
Ingredients
| 2 | cups mango puree |
| 1 | can cream of coconut ( 14 oz can ) |
| 2 | tablespoons agar agar powder |
| 1/4 | cup powdered sugar |
| 2 | tablespoon chia seeds |
| 1 | teaspoon orange zest |
| 1/2 | teaspoon crushed cardamom |
| chopped nuts for garnish |
- Put the can of coconut cream in the refrigerator for a few hours.
- Once cold, open and scoop out the firm coconut cream and put in the bowl of your stand mixer or any large bowl that can be used for whipping and mixing the mousse.
- Empty the liquid from the can into a saucepan and bring to a simmer.
- Once it comes to a boil add the agar and stir it until it dissolves completely.
- Add the mango puree to the mixture and stir it and whisk until it is smooth.
- Add zest to mango mixture. I used orange in this recipe, but lemon or lime work just as well.
- Whisk the solidified coconut cream with crushed cardamom (or other spices, vanilla etc) until it forms stiff peaks and gently fold in the mango agar agar mixture and chia seeds into the whipped coconut cream. The liquid will look a bit runny, but it will set once it is refrigerated.
- Pour the mixture into individual cups or glasses or in one big bowl and refrigerate for at least 3-4 hours.
- Top with chopped nuts and or fresh fruits before serving.
| Fruit puree | Cream | Zest | Seeds | Sweetener | Spices | Toppings |
| Mango puree | Coconut cream | Lemon | Chia seeds | Powdered sugar | Cardamom | Nuts |
| Peach puree | Whipping cream | Lime | Hemp hearts | Honey | Cinnamon | Candied nuts |
| Nectarines | Greek yogurt | Orange | Flax Meal | Agave | Black pepper | Chopped mango |
| Pineapple | Maple syrup | Cloves | Chopped berries | |||
| Mixed Berries | Nutmeg | Sprinkles | ||||
| Allspice |
- Add 50% banana in any of the above fruits.
- Adjust the sweetener based on the sweetness of the fruit.
- Granola sprinkled on top can pass this off for a breakfast parfait :)
Recipe Type