Vegan Mango Passion Fruit Mousse

 Fluffy and light vegan mango passion fruit mousse. This recipe is completely nut-free, dairy-free and egg-free and uses aquafaba to create a bubbly airy mousse that's incredibly delicious!
Prep Time: 40 minutes
Chilling Time: 4 hours
Total Time: 4 hours 40 minutes
4.42 from 12 votes

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jars of mango mousse with spoon on blue surface.

Summer is (kinda) here, so that means we’re going heavy on the lighter fruitier desserts here. Don’t worry there will still be lots of chocolate – always!

This vegan mango passion fruit mousse is airy and light, made from a base of tropical fruit pulp and coconut milk and set with dairy-free white chocolate and agar-agar. The recipe uses aquafaba which gives this vegan mousse lots of bubbles and airiness which is usually achieved through adding egg whites.

vegan passion fruit mousse

THIS VEGAN MOUSSE IS:

  • Airy and light
  • Fresh and fruity
  • Tropical and sweet
  • Easy to make
  • Vegan-friendly
  • Nut-free
  • Gluten-free
  • Perfect for summer

easy vegan mango mousse

WHAT INGREDIENTS DO I NEED FOR THIS VEGAN MOUSSE RECIPE?

  • Passion fruit pulp: this is the flesh of the passionfruit which has the seeds removed.
  • Sweetened mango pulp: if you’r able to find super ripe mango you can make your own mango pulp/puree otherwise, I recommend using canned mango pulp. It’s also great if you’re based somewhere like Ireland where I am, and finding great mangoes is rare! Here is the mango pulp that I use.
  • Agar-agar powder: this is the setting agent that will enable this vegan mousse to hold it’s shape one it sets.
  • Coconut cream or coconut milk: if using coconut milk, refrigerate the can overnight and then only use the thick part from the top of the can.
  • Vegan white chocolate: my favourite is iChoc White Vanilla
  • Aquafaba: aquafaba is the viscous liquid leftover from cooking chickpeas or other white legumes and is the ingredient that will create the air bubbles and “mousse” effect of the dessert.
  • Cream of tartar: this is optional but it helps to stabilise the whipped aquafaba.

vegan mango mousse

HOW TO MAKE VEGAN MANGO PASSION FRUIT MOUSSE

(Full recipe and instructions are in the recipe card at the end of this page)

FOR THE COULIS

First make the coulis, as this needs to chill to room temperature before serving with the mousse to prevent it creating a big melty mess! To make the coulis, first scoop out the pulp and seeds of the passion fruits and add them to a saucepan along with the other ingredients. Simmer for 10 minutes. Remove from the heat and allow to cool to room temperature while you prepare the mousse.

FOR THE MOUSSE

If you’re using fresh passion fruit, scoop the flesh and pass through a sieve to separate out the seeds. Use the back of a spoon to press and squeeze out all of the pulp. As passion fruits can be fairly pricey depending on where in the world you are, feel free to compensate with extra mango pulp in it’s place if you’d prefer.

Add the mango pulp and passionfruit pulp to a saucepan and simmer on a medium heat for 10 minutes. Add the agar-agar powder and simmer for another 2-3 minutes, whilst continuously whisking. Remove from the heat and allow to cool slightly for 10 minutes.

Add the coconut cream/coconut milk to the saucepan (no need to clean it out) on a medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.

Pour the mango passion fruit mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit to the bowl into an ice bath to speed up the process)

Meanwhile, to a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled mango passion fruit mixture, one large spoonful at a time. Continue until all of the ingredients have been incorporated.

Add a couple tablespoons of the mango passion fruit coulis to the bottom of each serving jar. Add the mousse into serving jars and place in the fridge to set for 4 hours (or overnight if preferred).

Store in the fridge in airtight jars and consume within 2 days.

dairy free mango mousse

LOVE THIS RECIPE? HERE ARE SOME OTHERS TO TRY

OTHER VEGAN MOUSSE RECIPES

 

OTHER TROPICAL RECIPES

jars of mango mousse with spoon on blue surface.

Vegan Mango Passion Fruit Mousse

4.42 from 12 votes
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Fluffy and light vegan mango passion fruit mousse. This recipe is completely nut-free, dairy-free and egg-free and uses aquafaba to create a bubbly airy mousse that's incredibly delicious!
Prep Time 40 mins
Chilling Time 4 hrs
Total Time 4 hrs 40 mins
Servings 4

INGREDIENTS

MANGO PASSION FRUIT COULIS

  • 6 passion fruits
  • ½ cup  sweetened mango pulp or ½ cup pureed ripe mango chunks (defrosted if using frozen)

MANGO PASSION FRUIT MOUSSE

  • 1 cup  sweetened mango pulp or 1 cup pureed ripe mango chunks (defrosted if using frozen)
  • ½ cup passionfruit pulp (about 7-8 small passion fruits) or store bought passion fruit pulp
  • ½ tsp agar-agar powder
  • 1 ½ cups coconut cream or full fat canned coconut milk *see notes
  • 4.3 oz vegan white chocolate *use nut-free brand is needed
  • cup aquafaba *see notes
  • ½ tsp cream of tartar or lemon juice

INSTRUCTIONS

FOR THE COULIS

  • To make the coulis, scoop the pulp and seeds out of the passion fruits and add to a saucepan along with the other ingredients. Simmer for 10 minutes. Remove from the heat and allow to cool to room temperature while you prepare the mousse.

FOR THE MOUSSE

  • If using fresh passion fruit, scoop the flesh and pass through a sieve to separate out the seeds. Use the back of a spoon to press and squeeze out all of the pulp.
  • Add the mango pulp and passionfruit pulp to a saucepan and simmer on a medium heat for 10 minutes. Add the agar-agar powder and simmer for another 2-3 minutes, whilst continuously whisking. Remove from the heat and allow to cool slightly for 10 minutes.
  • Add the coconut cream/coconut milk to the saucepan (no need to clean it out) on a medium heat until gently simmering. Remove from the heat and add the white chocolate to the heated coconut cream. Allow it to sit for 5 minutes, then stir until all of the chocolate has melted through.
  • Pour the mango passion fruit mixture into the heated white chocolate coconut cream whilst stirring to combine. Set aside to cool for 10-15 minutes or until it reaches room temperature. (you can sit to the bowl into an ice bath to speed up the process)
  • Meanwhile, to a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled mango passion fruit mixture, one large spoonful at a time. Continue until all of the ingredients have been incorporated.
  • Add a couple tablespoons of the mango passion fruit coulis to the bottom of each serving jar. Add the mousse into serving jars and place in the fridge to set for 4 hours (or overnight if preferred).
  • Store in the fridge in airtight jars and consume within 2 days.

RECIPE NOTES

*Canned coconut milk - refrigerate overnight and use only the thick part from the top of the can
*Aquafaba; the liquid part from tinned chickpeas. 
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2 thoughts on "Vegan Mango Passion Fruit Mousse"

  1. 5 stars
    Made 4 servings yesterday and after refrigerating it for 4 hours we had 2 of the servings which were great. We had the other 2 at lunch today after refrigerating them overnight and they were so yummy and splendid. I’ll definitely be making it again.