Creamy Mango and Coconut Mousse
quickbudget
- Prep
- 15 min + overnight chill
- Cook
- 0 min
- Serves
- 4
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 29 June 2026
Steps
- Refrigerate the tin of coconut milk the day before to ensure it thickens — you need the thick white cream at the top of the tin.
- Cut the mango in half. Set one half aside for decoration and blend the other half with 3 tbsp of the refrigerated coconut cream to create a smooth purée.
- Whip the plant-based cream until stiff, then fold in the vanilla, spice and 5 tbsp of the coconut cream.
- Assemble the mousse by layering the mango purée and coconut mousse alternately in glass bowls or serving glasses.
- Decorate with the remaining mango (sliced or diced), fresh raspberries and a sprinkle of the spice used. Chill until ready to serve.
Ingredients
US Units
Produce
- 1 large mango
- raspberries (to taste)
- to decorate
Fridge & Frozen
- 1 cup vegan whipping cream
Tins & Dry
- 1 can full-fat coconut milk (400ml)
- 400ml tin; refrigerate overnight so the cream separates and thickens
Pantry
- 1 tbsp cardamom
- or nutmeg or cinnamon; plus extra to decorate
- 1 tbsp vanilla essence
Equipment
- Blender
- Sharp knife
- Teaspoon
- Tablespoon
- Tin opener
- Electric hand whisk or stand mixer
Nutrition per serving
Calories 305 kcal
Protein 2g
Carbs 19g
Fat 24g
Fibre 2g
Values are approximate.