Fresh Mango Berry Mousse With Coconut Cream #SundaySupper #Vegan

Fresh Mango Berry Mousse With Coconut Cream #SundaySupper #Vegan

Ripe mangoes and berries blend together with some coconut cream to give you this vegan dairy free mango berry mousse. My Sunday Supper Team is doing a spring theme and one of the things I love about spring is fruit bursting with ripeness and color. I love mangoes and a berry, so marrying them together with some coconut cream was a pleasure for me to create. As much as I like eating ripe fruit, there ‘something magical about blending some fruit flavors together and seeing what that creates. This mango berry mousse is so easy to create and can be made with frozen fruit as well. I used raspberries and the two together made a dark rich peach colored mousse! I used agar agar instead of gelatin like I did in my pomegranate dark chocolate mousse to thicken the mousse because I wanted to keep this mousse vegan. It worked great and was darn good I had to quickly grab a few pictures before my kids licked the cups clean!  I used very little brown sugar to sweeten, but the fruits are so sweet you can do without the sugar if you want.  Fruit & cream are a winning combination and created a delectable mango berry mousse that is finger licking good!


Nutrition Wise!

One serving of Mango (½ cup)   provides 100% of your daily vitamin C and 35% of vitamin A, Vitamin C promotes healthy immune function and collagen formation and Vitamin A is important for vision and bone growth. It also had a good amount of fiber. Raspberries are in the top ten fruits and vegetables highest in polyphenol antioxidants. They are high in anti-inflammatory compounds and rate high on the super nutrient scale. Add some decadent all natural coconut cream and you have a fruity reasonable healthy mango berry mousse!!



Mango Berry Mousse With Coconut Cream

Serves 4
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert
Misc Child Friendly, Gourmet, Pre-preparable, Serve Cold


  • 1 cup ripe mango (peeled and cut into chunks)
  • 1 cup raspberries
  • 1 cup coconut cream
  • 2 Tsps brown sugar
  • 1 Tbsp Agar Agar powder
  • 1/2 cup water


You can also use 1 tbsp unflavored gelatin instead of Agar Agar.  Note that the recipe will not be vegan if you use gelatin


Puree mangoes and berries till smooth.
Whip coconut cream with brown sugar till it forms peaks
Boil 1/2 cup water. Add agar agar powder to it and cook about 2-3 minutes till powder is nicely mixed. Cool till warm .
Add the pureed fruit to the coconut cream. Add warm agar agar mixture to the fruit cream mixture and mix well
Pour into cups and set about 4-6 hours till firm

Make sure you check out the rest of my Sunday Supper theme with our fun Green and Spring recipes !

Green and Spring Dishes Menu Includes:


Apps, Bread, Salads, Soups and Dressings:

Main and Sides:



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