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!
Prep Time 40 minutesminutes
Chilling Time 4 hourshours
Total Time 4 hourshours40 minutesminutes
Servings 64 x (large 290ml jars) or 6 x (medium 200ml jars)
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