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jars of mango mousse with spoon on blue surface.
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Vegan Mango Passion Fruit Mousse

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!
Course Dessert
Cuisine French
Diet Gluten Free, Vegan, Vegetarian
Prep Time 40 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings 6 4 x (large 290ml jars) or 6 x (medium 200ml jars) 
Calories 474kcal

Equipment

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

Ingredients

Mango Passion Fruit Coulis

Mango Passion Fruit Mousse

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