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Healthy Mango Mousse

A full flavoured yet very light and healthy treat. Serve it with a cashew nut cream for extra depth or keep it simple and light.
Course Dessert
Cuisine Asian Inspired, Fusion
Diet Vegan, Vegetarian
Prep Time 15 minutes
Total Time 10 minutes
Servings 4 Servings
Author Dea Zoffmann

Ingredients

Ingredients for the mousse:

  • 2 large ripe mangoes, about 2 cups
  • 2 teaspoons fresh lime juice
  • 350 ml unsweetened almond milk or other plant milk of your choice
  • tablespoons palm/coconut sugar or sweetener of your choice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon agar-agar powder
  • A pinch of turmeric This is for color, not for flavor, so go gently.
  • Fresh fruit to serve.

Cashew Cream

  • ½ cup raw cashew nuts (About 60 grams)
  • ¼ - ½ cup unsweetened almond milk
  • Zest from half a lemon (About 1 tablespoon)
  • ½ - 1 tablespoon palm/coconut sugar, maple syrup or sweetener of your choice

Instructions

  • In a blender, blend the mango with the lime juice until completely pureed.
  • In a small pot, gently heat the milk, sugar, vanilla, and agar-agar powder and let it simmer for half a minute.
  • Remove it from the heat and add it to the mango in the blender and blend until mixed well.
    Pour into serving glasses and place in the refrigerator for at least an hour until set.
  • Serve with the cashew nut cream and/or your favorite berries or even more mango.

To make the cashew cream:

  • Blend all the ingredients in a blender and adjust sweetness to taste. We all have a different idea of what sweet is. Keep in a sealed container in the refrigerator until serving. The cream will keep for a few days, refrigerated.

Notes

Try substituting the mango with about 300 grams of peaches, strawberries, raspberries, blueberries or other soft fruit of your choice.