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Vegan Mango Mousse Dessert

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!
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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!