Tropical Mango Mousse with Coconut Milk
A light and creamy mango mousse made with fresh mango, coconut milk, and whipped cream. This easy no-bake dessert is smooth, refreshing, and perfect for warm days, celebrations, or whenever you want a tropical treat prepared with simple ingredients.
Equipment
- 1 Blender
- 1 Hand mixer
- Bowls and spatulas
- 1 microwave-safe bowl
- Measuring cups and spoons
Ingredients
- 4 mangoes
- 1 can coconut milk 400 ml
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup sugar
- 4 teaspoons gelatin
- 4 tablespoons water
- 1 cup heavy cream
- Reserved mango for decoration
- Shredded coconut for decoration
Instructions
- Peel the mangoes and cut the flesh into medium pieces. Set aside.
- Place the mango pieces, coconut milk, vanilla extract, salt, and sugar into the blender.
- Blend until completely smooth and creamy. Set aside.
- In a small bowl, sprinkle gelatin over cold water. Let it sit for 10 minutes until hydrated, then gently warm until fully dissolved.
- In a large bowl, whip the cold heavy cream using a hand mixer. Beat for about 1 minute at medium speed, then increase to high speed and continue mixing for 3 to 5 minutes, or until soft peaks form.
- Pour the blended mango mixture into the whipped cream. Using a spatula, gently fold the mixture together until everything is fully combined and smooth. Work slowly as you fold, making sure to keep as much air as possible in the whipped cream so the mousse stays light and airy.
- Slowly pour the dissolved gelatin into the mousse mixture while folding continuously to distribute evenly. Transfer the mousse into a pitcher or measuring cup and pour into serving glasses.
- Refrigerate for at least 8 hours, or until the mousse is fully set. Top with fresh mango cubes and coconut flakes before serving.
Notes
- Make sure the heavy cream is very cold before whipping to achieve a light and airy texture.
- Always bloom gelatin using cold water, then warm gently until dissolved before adding it to the mixture.
- Allow the mango mixture to cool slightly before combining with whipped cream to prevent deflating the mousse.
- Refrigerate for at least 8 hours or until fully set. Overnight chilling provides the best texture.
- While refrigerating, cover with plastic wrap to help reduce “fridge taste.”