Recipe: Easy Vegan Mango Dessert Mousse

I first made this dish in Zanzibar when I had access to very good juicy mangoes and home-made coconut oil. Now I get to share the goodness with all of you! This is a ridiculously simple recipes that you can make ahead of time. It’s a great plant based dinner party dessert idea too. From my cookbook Happy Food.

Rainbow Curry, Rice and Veggies

  • Servings: 2 Portions
  • Difficulty: easy
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  • 600 g chopped mature
  • sweet mango
  • 125 ml melted
  • coconut oil
  • 1 vanilla pod (bean), scraped
  • To serve:
  • fresh mango slices
  • raspberries
  • mint leaves
  • black sesame seeds


  1. Add all the mousse ingredients to a high-speed blender and blitz until well incorporated.
  2. The oil needs to completely emulsify with the mango, so make sure there are no white dots in the mix but it’s just a beautiful orange colour.
  3. Pour into individual glasses and let the mousse set in the fridge for 3 hours. Once set, top with fresh mango slices, raspberries, mint leaves and sprinkles of black sesame seeds for colour and crunch.

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