If there’s one thing that can transport you to a tropical paradise in just one bite, it’s this mango vegan mousse with maple syrup and pistachios. Light as air and naturally sweet, this dessert is a refreshing way to end any meal—or, let’s be honest, to sneak in a midday treat. It’s entirely dairy-free, rich in mango flavor, and balanced with the crunch of toasted pistachios and the subtle earthiness of maple syrup. Think of it as a cross between a fruit-forward mousse cake and a scoop of frozen sunshine.
This vegan mango mousse recipe isn’t just easy—it’s elegant. It comes together with minimal effort and ingredients, yet tastes like something you’d get at a high-end restaurant. Whether you’re serving it at a dinner party or spooning it straight from the fridge in your pajamas, this is one of those mango dessert recipes easy enough to make on repeat. And if you love mango custard recipe styles, mousse cake recipes, or anything tropical, this one’s going to steal your heart.
Dreamy Mango Vegan Mousse with Maple Syrup and Pistachios
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine Middle Eastern, South Asian
Blender or food processor Essential for creating a smooth mango puree.
saucepan To dissolve the agar-agar properly.
Mixing bowl For folding the ingredients together.
Serving glasses or ramekins Choose something clear to show off the bright color.
Spatula To scrape down the sides of your blender and bowls.
Toaster or skillet For lightly toasting the pistachios.
- 2 ripe mangos Ataulfo or Alphonso work best for their intense sweetness and smooth texture
- 1/4 cup maple syrup use more or less depending on how sweet your mangoes are
- 1/2 cup full-fat coconut cream chilled overnight, thick portion only
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 teaspoons agar-agar powder vegan gelatin alternative
- 1/4 cup water
- 2 tablespoons unsweetened plant-based milk almond, oat, or soy
- 1/4 cup shelled pistachios lightly toasted and chopped
Optional for garnish
- A drizzle of maple syrup
- Shaved melting white chocolate or cocoa butter cream
- Fresh mint leaves
Step 1: Prepare the Mango Puree
Peel and pit the mangoes, then chop them into chunks. Add them to your blender or food processor with the lemon juice, vanilla extract, and maple syrup. Blend until completely smooth. You’re aiming for a velvety, lump-free mango puree that will form the base of your mango mousse.
Step 2: Cook the Agar-Agar
In a small saucepan, combine the agar-agar powder with water. Bring it to a gentle boil, whisking continuously. Let it simmer for about 2 minutes until the powder is fully dissolved. This step is key to achieving the signature texture found in mousse recipes without using gelatin.
Step 3: Combine the Mousse Base
In a mixing bowl, combine the coconut cream and plant-based milk. Stir in the warm agar mixture and mix until smooth. Then gently fold in the mango puree. You’ll want to work quickly here before the agar sets. Stir until fully combined, but don’t overmix—you want a light, airy texture.
Step 4: Chill to Set
Pour the mixture into serving glasses or ramekins. Smooth the tops with a spoon. Chill in the refrigerator for at least one hour, or until the mousse is set and slightly jiggly. This is a great time to toast your pistachios—just a few minutes in a dry skillet over medium heat until fragrant.
Step 5: Garnish and Serve
Once set, top each mousse with chopped pistachios. For extra flair, drizzle a bit of maple syrup or garnish with shaved melting white chocolate. Serve chilled and enjoy the melt-in-your-mouth tropical goodness.
Pairings
This mango vegan mousse plays beautifully with other light, summery dishes. If you’re crafting a full menu, start with something like a grilled veggie platter or a chilled cucumber soup. For drinks, think crisp white wine, sparkling rosé, or a mango spritz.
For an indulgent dessert spread, serve this mousse alongside chocolate chip cookies for a warm-and-cold contrast, or pair it with something creamy like a slice of mango tiramisu cake. If you’re hosting brunch, consider offering this mousse with a sweet French toast recipe topped with caramelized bananas. It also fits well into a spread of Japanese recipe ideas that lean toward subtle, refreshing dessert flavors.
FAQs
1. Can I use frozen mango instead of fresh?
Yes, just make sure to thaw it completely and drain any excess liquid before blending. Frozen mango can be a great shortcut and still yields a delicious mango puree.
2. Can I make this ahead of time?
Absolutely! This mango mousse dessert can be made up to two days in advance. Just keep it covered in the fridge to prevent any unwanted fridge smells from seeping in.
3. What type of coconut cream should I use?
Look for full-fat coconut cream (not coconut milk). If you can’t find it, refrigerate a can of full-fat coconut milk overnight and scoop out the thick cream from the top.
4. Can I turn this into a mango mousse cake?
Yes! Double the recipe and pour it over a vegan cookie crust in a springform pan. Let it set in the fridge for 4-6 hours before slicing. It’s a stunning twist on classic mousse cake recipe formats.
5. Is this recipe adaptable for other fruits?
Definitely. While mango shines here, you can swap in fruits like passion fruit, peach, or even berries for a different spin on vegan mousse recipes.
