Coconut Cream Mango Mousse #SundaySupper

Coconut Cream Mango Mousse #SundaySupper


coconut cream Mango Mousse-9075

Creamy mango mousse made with ripe mangoes and whipped coconut cream! It finally feels like Spring and ripe juicy mangoes are here! I love mangoes!! My grandma’s home in India had 2 mango trees and I have pleasant childhood memories of climbing them every summer to grab some fruit. We also had the mango guy who climbed the trees, plucked the raw fruit which then was set to ripen in a dark room with bales of hay. Those mangoes were the best I’ve ever eaten. Anyway, back to my post: my Sunday Supper team is doing a 5 ingredient or less theme and I decided to make my 4 ingredient mango mousse. It’s creamy, easy and my family loves it. I use mango, cream, wholesome sweetener a thickening agent. I wanted to make my mango mousse vegan so I used coconut cream and agar agar. You can use regular cream and gelatin if you wish. it comes out just as well. I prefer the coconut cream version since it gives the mousse a earthy coconut flavor and whips up really well. I usually set the mango mousse in small glass bowls and serve it with some fresh mango on top. This light, creamy mango mousse is one of my favorite desserts. It just screams Spring to me! Check out that golden goodness!!

Mango Mousse-9076

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Mango Mousse

Serves 4-6
Dietary Gluten Free, Vegan, Vegetarian
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold


  • 4 Cups ripe mango chunks
  • 1 cup cream (I used coconut cream)
  • 2 Tbsp brown sugar
  • 1 Tbsp agar agar
  • 1/2 cup water


Puree ripe mango into a smooth pulp
Heat 1/2 cup water till warm, add agar agar and stir till it dissolves
Whip cream and sugar till it becomes fluffy
Mix the mango pulp, cream and agar agar and fill bowls
Set in the refrigerator for 4-6 hours till firm

Check out what the rest of my Sunday Supper team has cooked up. All recipes under 5 ingredients!!

Appetizers, Salads and Starters

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