This 3-ingredient mousse is absolutely divine! The other day, I was scrolling through Instagram and saw that someone made mousse using coconut milk, which inspired me to make this dish! I cant believe its taken me so long to discover the wonders of coconut milk. It wasn’t till taking dairy out of my diet that I really fell in love with the ingredient. Also, mangoes are in season right now and they happen to be one of my favorite fruits too! I’ve had mango mousse several times in the past by family friends and I always loved how refreshing and light it was. This version is even lighter, lesser in calories, and takes 5 minutes to put together. This is definitely something I see making in Ramadan the day before in batches for gatherings. It is so good!
Total Time: 5 to prep, refrigerate overnight
1 can (13.6 oz) full fat coconut milk, room temperature, recommend Thai Kitchen brand for best consistency
2 tsp of honey (agave or syrup if vegan)
2 ripe mangoes peeled, cubed (must be ripe)
- Cut the flesh of the mango off the pit. Get as much as you can off. Transfer the mango pulp into a food processor from both mangoes. Pulse for at least 1 minute till mango flesh is fine.
- Empty out the can of coconut milk into a bowl. Add the mango pulp to that. Also, add the honey or agave. Mix this for a minute till everything is well incorporated. Place in desired serving bowls and cover with plastic wrap and let it set in the fridge overnight.
- Enjoy the next day by itself or top with coconut flakes and candied walnuts!