Vegan Mango Mousse Dessert | Quick & Easy

This creamy vegan mango mousse dessert is light, fluffy, fruity, super delicious and very easy to make with fresh fruit! It’s a great dairy-free custard-like mousse recipe that requires no eggs and no gelatin but agar! Perfect for the whole family – kids and adults alike!

Vegan Mango Mousse

It’s always nice to enjoy a simple dessert! Even after a satisfying lunch or dinner, I always feel like having a sweet dessert to top it off. Preferably something light that is not heavy on the stomach, but still tastes delicious and does not contain too many calories.

Anyway, a light and fluffy mousse is always the perfect dessert and at the moment I like it best with fresh mango! The recipe itself is super simple and can be easily made ahead of time. You can fill the vegan mousse in glasses or dessert bowls and keep in the fridge for a few days. So you can enjoy it at any time!

Quick & easy vegan dessert recipe

This recipe required only 4 basic ingredients, plus a bit of sugar or syrup to taste as desired. You need just a mango, soya quark or another thick and creamy non-dairy yogurt, such as coconut yogurt. Furthermore, you need a bit of non-dairy milk or water to cook the agar. If you haven‘t made anything using agar powder yet, you are welcome to read this blog post for helpful tips and further information.

Natural sweetness

I usually add only a little additional sugar because the mango is naturally very sweet. If I use lightly sweetened soya quark or a vanilla flavored one, I don’t even use any sugar or syrup at all.

Can I use fresh, frozen or store-bought mango puree?

I have already tried this mousse recipe a couple of times with fresh mango, frozen mango cubes, and store-bought mango puree. Anyway, all options definitely work, but I find the dessert tastes best when using a fresh juicy ripe mango!

How to make Vegan Mango Mousse

Step 1: Prepare the mango mixture & whip up the cream

Start to purée the mango pulp. Then mix the fruit purée with the soya quark and sweetener to taste until creamy. In another mixing bowl (or measuring cup), whip up the non-dairy cream with an electric hand mixer until stiff peaks form. Then set both bowls aside.

Step 2: Cook the agar and stir into the mango mixture

In a small saucepan, stir the agar into the non-dairy milk (or water) until it’s completely dissolved. Then bring it to a boil and cook for about 2 minutes while stirring constantly. After that remove the pot from the stove and stir the agar mixture quickly into the mango mixture.

Step 3: Fold in the whipped non-dairy cream

Then fold in the whipped cream immediately and spoon the mango mousse into glasses.

A little note on the recipe:

Since the plant-based gelatin “agar” gels quickly and becomes firm, you should work relatively quickly to avoid lumps. Unlike gelatin, desserts with agar take only 1-2 hours to set. I like to fill the mango mousse into these cute jars (click here). So you can simply cover them with their enclosed glass lids and store covered in the fridge.

This vegan mango mousse is

• Dairy-free (lactose-free)
• Gluten-free
• Quick & Easy
• Creamy
• Light
• Airy & Fluffy
• Refreshing
• Summery
• Fruity
• Exotic
• So delicious!
• The perfect simple vegan dessert! 

Can I use other fruits?

Mango purée has a wonderfully thick and creamy consistency that works great in this mousse recipe. So if you want to use another fruit puree for this recipe, it should have a similar consistency to mango purée. Alternatively, I recommend cooking down the fruits a little or use cornstarch to thicken, as you would cook pudding or compote.

Of course, you could also use a little more agar, but then the mousse will rather become sliceable like custard and not as airy and creamy.

More easy vegan no-bake cream or mousse dessert recipes to try:

• No-Bake Blackberry Mousse Tart
• Vegan Chocolate Mousse
• Vanilla Custard Tart
• Mango Cheesecake Pie
• Chocolate Mousse Pie
• Summer Fruit Cream Tart
• Strawberry No-Bake Cheesecake
• Vegan Chocolate Cream Pie
• Vegan Panna Cotta Tart with Jelly

If you tried this summery mango mousse dessert recipe, please leave me a comment and a rating. Your feedback is always very helpful for me and other readers who would like to try the recipe. And if you take a photo of your dessert, please tag me on Instagram @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy!

Vegan Mango Mousse

Author: Bianca Zapatka

This creamy vegan mango mousse is light, fluffy, fruity, super delicious and very easy to make with fresh fruit! It’s a great dairy-free custard-like mousse dessert recipe that requires no eggs and no gelatin but agar! Perfect for the whole family - kids and adults alike!

4.63 von 8 Bewertungen

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Prep Time 5 mins

Cook Time 5 mins

Course Dessert, Snack

Servings 6 Servings

Calories 117 kcal

Ingredients

• 1 mango about 300g peeled & core removed
• 7 oz (200 g) soya quark *see note
• 2 tbsp sugar or syrup to taste (*see note)
• 7 oz (200 g) non-dairy whipping cream *see note
• 1/3 cup (80 ml) non-dairy milk or water
• 1 tsp agar sufficient for 500ml (*see note)

To garnish (optional)

• blackberries
• coconut flakes

Instructions 

* See step-by-step photos in my blog post above.

• Purée the mango pulp in a blender (or use a hand stick blender). Then add the soya quark* and sugar (to taste*) and blend until creamy.
• In a mixing bowl, whip up the non-dairy cream with an electric hand mixer.
• In a small saucepan, stir the agar into the non-dairy milk (or water) until it is completely dissolved. Bring to a boil and cook for about 2 minutes (or according to the package instructions*) while stirring constantly.
• Remove the pot from the heat and quickly stir the agar mixture into the mango purée mixture. Then immediately fold in the whipped cream until just combined. Spoon the mango mousse into glasses and refrigerate for at least 1 hour to set.
• Decorate with blackberries and coconut flakes as desired and enjoy chilled!

Notes

• Soya quark: You can use any soya quark (with or without flavor) or another thick & creamy non-dairy yogurt. Alternatively, you could also blend silken tofu until smooth and creamy or make vegan quark yourself. You can find the instructions in this recipe.
• Sugar/Syrup: You can use any sugar or syrup of your choice. Depending on whether you use sweetened soya quark with flavor or unsweetened yogurt, you will need more or less additional sweetness so adjust to taste.
• Non-dairy cream: Instead of store-bought non-dairy whipping cream, you can also use pure coconut cream. To make it yourself, refrigerate 1 can of full-fat coconut milk overnight without shaking it. The next day you can scrape the solid coconut cream off the top, reserving the liquid for another use.
• Agar products may vary in dosage, so please check the ingredient list of your product to make sure it contains 100% agar. Otherwise, you may adjust the amount of agar according to the package instructions. It should be enough to set 500ml of liquid.
• The preparation time does not include the chill time.
• Please read my blog post above for helpful tips and further information on this recipe.

Nutritions

Serving: 1Serving | Calories: 117kcal | Carbohydrates: 9.8g | Protein: 3.1g | Fat: 6.8g | Saturated Fat: 0.3g | Fiber: 1g | Sugar: 7.3g

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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