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Dreamy Mango Vegan Mousse with Maple Syrup and pistachios

Dreamy Mango Vegan Mousse with Maple Syrup and Pistachios

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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Middle Eastern, South Asian
Servings 4

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Step 1: Prepare the Mango Puree

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.