What is Mousse?
In simple words, Mousse is a French word meaning Foam. Mousse is soft food that is very light, and it has airy texture. It can be set using gelatin or agar-agar or it can be served as is as a dessert or can be incorporated in a cake too. Today’s recipe is simple, fruit-based mousse recipe that I prepared with coconut milk cream. All you have to do is make the mango puree, using a hand mixer whip the coconut milk cream and sugar and beat until soft peaks are formed. Gently fold in the mango puree and let it chill. Garnish with your favorite toppings and your vegan mango mousse is all set. :-)
This can be prepared during off mango season too with store-bought mango puree. For this recipe, I used one big ripe mango, and it yielded 1.75 cups of puree. Out of which I used 1 cup of the mousse and ½ more cup for garnishing. And what happened to the remaining? Errr just licked it up. ;-)
My Cookbook | Instant Pot Vegetarian Cookbook
I am so excited to share that my new book, Instant Pot® Vegetarian Cookbook, coming out on June 18, 2019! The book is all about 75 healthy vegetarian recipes from around the world all made in Instant Pot. I truly can’t wait to see it out in the world soon.
Coconut Milk Cream:
Some stores sell coconut milk cream separately. But I scooped the cream from the regular coconut milk can. This is what I did,
Refrigerate two 14 oz. Coconut milk can for at least 24 hours. After 24 hours, remove the coconut milk can from the fridge, and open the lid carefully. Do not shake and do not turn it upside down. When you open, you can see the thick cream part floating on top. Just scoop it out. Two 14 oz. The coconut milk gave me approx. 1.5 cups of milk cream and that’s what I used for this recipe.
The remaining coconut milk can be used for other recipes like coconut milk kuzhambu, or rice, etc. Now, here comes the vegan mango mousse recipe. Ingredients:
Mango Puree – 1 cup + ½ cup Coconut Milk Cream -1.5 cups Powdered Sugar – 2 tbsp Chopped nuts – as required. I used finely chopped pistachios Mint leaves as needed
Prep – Work:
Separate the coconut milk cream as mentioned above if you are using coconut milk cans. Clean and peel the mango skin and chop the flesh roughly and puree the same.
Steps:
Add the powdered sugar to the coconut milk cream.
Using a hand whisk or electric mixer beat the cream and sugar until soft peaks are formed.
Now add the mango puree and gently fold in.
Add this mix to the serving glasses. Now add one tablespoon of plain mango puree on top.
Then garnish it with nuts and mint leaves and chill for at least 20 minutes.
That’s it. Vegan mango mousse is ready. It stays good for up to 4 days when refrigerated.
Notes:
Make sure you are gently combining the whipped coconut milk cream and mango puree. When you mix them vigorously, you lose the air pockets. The sky is the limit for garnishing and presenting this dish. Adding a mango puree layer is entirely optional. You prepare this as a layered dessert of mango puree, mango coconut milk mix, and mango puree. Instead of nuts, you can garnish with berries or any other fruits. If you are not preparing this as a vegan, you can replace coconut milk cream with heavy whipping cream and make it as non-vegan mousse.
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📖 Recipe
