Summer is (kinda) here, so that means we're going heavy on the lighter fruitier desserts here. Don't worry there will still be lots of chocolate - always!

This vegan mango passion fruit mousse is airy and light, made from a base of tropical fruit pulp and coconut milk, and set with dairy-free white chocolate and agar-agar. The recipe, like this raspberry white chocolate mousse, uses aquafaba which gives this vegan mousse lots of bubbles and airiness which is usually achieved through adding egg whites.

This vegan mousse is:

  • Airy and light
  • Fresh and fruity
  • Tropical and sweet
  • Easy to make
  • Nut-free
  • Gluten-free
  • Perfect for summer
easy vegan mango moussePin

Ingredients overview

  • Passion fruit pulp: this is the flesh of the passionfruit which has the seeds removed.
  • Sweetened mango pulp: if you are able to find super ripe mango you can make your own mango pulp/puree otherwise, I recommend using canned mango pulp. It’s also great if you’re based somewhere like Ireland where I am, and finding great mangoes is rare! Here is the mango pulp that I use.
  • Agar-agar powder: this is the setting agent that will enable this vegan mousse to hold the shape once it sets.
  • Coconut cream or coconut milk: if using coconut milk, refrigerate the can overnight and then only use the thick part from the top of the can.
  • Vegan white chocolate: My favorite store-bought one is iChoc White Vanilla. You could also make homemade vegan white chocolate.
  • Aquafaba: aquafaba is the viscous liquid left over from cooking chickpeas or other white legumes and is the ingredient that will create the air bubbles and “mousse” effect of the dessert.
  • Cream of tartar: this is optional but it helps to stabilize the whipped aquafaba.
vegan mango moussePin

How to make this recipe

(Full recipe and instructions are in the recipe card at the end of this page)

Make the coulis

First make the coulis, as this needs to chill to room temperature before serving with the mousse to prevent it from creating a big melty mess! To make the coulis, first, scoop out the pulp and seeds of the passion fruits and add them to a saucepan along with the other ingredients.

Simmer for 10 minutes. Remove from the heat and allow to cool to room temperature while you prepare the mousse.

Make the mousse

If you're using fresh passion fruit, scoop the flesh and pass it through a sieve to separate out the seeds. Use the back of a spoon to press and squeeze out all of the pulp. As passion fruits can be fairly pricey depending on where in the world you are, feel free to compensate with extra mango pulp in its place if you'd prefer.

Add the mango pulp and passionfruit pulp to a saucepan and simmer on medium heat for 10 minutes. Add the agar-agar powder and simmer for another 2-3 minutes, whilst continuously whisking. Remove from the heat and allow to cool slightly for 10 minutes.

Add the coconut cream/coconut milk to the saucepan (no need to clean it out) on medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.

Pour the mango passion fruit mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit in the bowl in an ice bath to speed up the process)

Meanwhile, to a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled mango passion fruit mixture, one large spoonful at a time. Continue until all of the ingredients have been incorporated.

Add a couple of tablespoons of the mango passion fruit coulis to the bottom of each serving jar. Add the mousse into serving jars and place in the fridge to set for 4 hours (or overnight if preferred).

Store in the fridge in airtight jars and consume within 2 days.

dairy free mango moussePin

More vegan mousse desserts

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Vegan Mango Passion Fruit Mousse

4.50 from 16 votes
PREP TIME: 40 mins
Chilling Time: 4 hrs
TOTAL TIME: 4 hrs 40 mins
Servings: 6 4 x (large 290ml jars) or 6 x (medium 200ml jars) 
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Description

Fluffy and light vegan mango passion fruit mousse. This recipe is completely nut-free, dairy-free, and eggless and uses aquafaba to create a bubbly airy mousse that's incredibly delicious!

EQUIPMENT

4 x (large 290ml jars) or 6 x (medium 200ml jars) 

Ingredients

Mango Passion Fruit Coulis

  • 6 passion fruits
  • ½ cup  sweetened mango pulp, or ½ cup pureed ripe mango chunks (defrosted if using frozen)

Mango Passion Fruit Mousse

  • 1 cup (235 g)  sweetened mango pulp, or 1 cup pureed ripe mango chunks (defrosted if using frozen)
  • ½ cup (60 g) passionfruit pulp, (about 7-8 small passion fruits) or store bought passion fruit pulp
  • ½ teaspoon (2.5 g) agar-agar powder
  • 1 ½ cups (360 g) coconut cream, or full fat canned coconut milk *see notes
  • 4.3 oz (125 g) vegan white chocolate, *use nut-free brand is needed
  • cup (80 g) aquafaba, *see notes
  • ½ teaspoon (2.5 g) cream of tartar, or lemon juice

Instructions

Mango Passion Fruit Coulis

  • To make the coulis, scoop the pulp and seeds out of the passion fruits and add to a saucepan along with the other ingredients. Simmer for 10 minutes. Remove from the heat and allow to cool to room temperature while you prepare the mousse.

Mango Passion Fruit Mousse

  • If using fresh passion fruit, scoop the flesh and pass it through a sieve to separate out the seeds. Use the back of a spoon to press and squeeze out all of the pulp.
  • Add the mango pulp and passionfruit pulp to a saucepan and simmer on medium heat for 10 minutes. Add the agar-agar powder and simmer for another 2-3 minutes, whilst continuously whisking. Remove from the heat and allow to cool slightly for 10 minutes.
  • Add the coconut cream/coconut milk to the saucepan (no need to clean it out) on medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.
  • Pour the mango passion fruit mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit the bowl in an ice bath to speed up the process)
  • Meanwhile, to a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled mango passion fruit mixture, one large spoonful at a time. Continue until all of the ingredients have been incorporated.
  • Add a couple of tablespoons of the mango passion fruit coulis to the bottom of each serving jar. Add the mousse into serving jars and place in the fridge to set for 4 hours (or overnight if preferred).
  • Store in the fridge in airtight jars and consume within 2 days.

Notes

  • Canned coconut milk: Refrigerate overnight and use only the thick part from the top of the can
  • Aquafaba: The liquid part from tinned chickpeas. 

Nutrition

Calories: 474kcal | Carbohydrates: 53g | Protein: 5g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 601mg | Fiber: 13g | Sugar: 33g | Vitamin A: 2747IU | Vitamin C: 41mg | Calcium: 25mg | Iron: 10mg
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