If you are looking for a luscious, tropical dessert that will brighten any day, this Vegan Mango Passion Fruit Mousse Recipe is an absolute must-try. The creamy coconut base combined with the vibrant sweetness of mango and the zingy tang of passion fruit creates a sensational mousse that feels indulgent yet refreshingly light. It’s perfect for those warm evenings, or anytime you want to wow your friends with something exotic and deliciously vegan. Every spoonful is a little tropical getaway!
Ingredients You’ll Need
The magic behind this Vegan Mango Passion Fruit Mousse Recipe lies in a handful of simple but thoughtfully chosen ingredients. Each component plays a crucial role, whether it’s adding body, flavor, or that beautiful yellow-orange hue that just makes the mousse pop.
- Passion fruits: Fresh passion fruit pulp brings a tart, aromatic punch that brightens the mousse beautifully.
- Sweetened mango pulp: Used in two quantities for layered sweetness and smooth tropical flavor.
- Agar-agar powder: This plant-based gelatin substitute helps the mousse set perfectly without any animal products.
- Coconut cream: Creamy and rich, it adds the luxurious texture that makes the mousse feel so indulgent.
- Vegan white chocolate: Adds a subtle sweetness and creaminess that balances the tartness of the fruit.
- Aquafaba: The magical egg white alternative that whips up into fluffy peaks, giving the mousse its airy structure.
- Cream of tartar: Helps stabilize the aquafaba for a strong, lasting mousse peak.
How to Make Vegan Mango Passion Fruit Mousse Recipe
Step 1: Prepare the fruit pulps and agar mixture
Start by scooping the pulp out of 6 passion fruits and combine it with half a cup of sweetened mango pulp. In a small saucepan, gently heat half a teaspoon of agar-agar powder with one and a half cups of coconut cream until it dissolves completely, stirring often to activate the gel-forming properties of the agar.
Step 2: Melt the vegan white chocolate
While the agar-agar sets, carefully melt 4.3 ounces of vegan white chocolate over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. Once melted, stir it into the slightly cooled agar-coconut mixture for a creamy, sweet base.
Step 3: Whip the aquafaba
In a clean, grease-free bowl, whip one-third cup of aquafaba with half a teaspoon of cream of tartar until stiff peaks form. This is the key to getting light and fluffy mousse without eggs or dairy.
Step 4: Combine all elements
Fold the prepared passion fruit and mango pulp along with the remaining one cup of mango pulp into the white chocolate coconut mixture. Then gently fold in the whipped aquafaba, being careful not to deflate the airy foam that will give the mousse its delicate texture.
Step 5: Chill and set
Transfer the mousse into individual jars or a large serving bowl. Chill in the refrigerator for at least 4 hours or until set and firm to the touch. This step enhances the flavors as the mousse becomes wonderfully smooth and indulgent.
How to Serve Vegan Mango Passion Fruit Mousse Recipe
Garnishes
Adding garnishes is where you can get playful and creative. Fresh passion fruit seeds sprinkled on top add sparkle and crunch, while a few thin mango slices or a sprig of mint brings in contrast and freshness. Toasted coconut flakes are another fabulous option—they contribute texture and a toasty aroma that complements the tropical flavors.
Side Dishes
This mousse pairs beautifully with crisp, refreshing sides. Think lightly toasted coconut macaroons, a simple berry salad, or a citrusy sorbet. These sides balance the creamy richness and keep the overall feel light and summery, perfect for a memorable dessert spread.
Creative Ways to Present
For a party, serve the Vegan Mango Passion Fruit Mousse Recipe in elegant glass jars or clear glasses to showcase its vibrant hue. Layer it with crushed vegan shortbread crumbs or granola for a parfait style treat. You can even pipe the mousse into little tart shells and top them with passion fruit pulp for individual bite-sized delights.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover mousse covered in the refrigerator for up to three days. Make sure it’s in an airtight container to prevent it from absorbing fridge odors and to maintain its creamy texture and fresh flavors.
Freezing
Freezing this mousse is possible but not ideal, as the texture can become a bit grainy when thawed. If you do freeze it, place it in an airtight container and consume within two weeks. Thaw gently in the refrigerator before serving.
Reheating
Since this mousse is intended to be served chilled, reheating is not recommended. Let it thaw naturally in the fridge if previously frozen, then give it a gentle stir to restore its creaminess before enjoying.
FAQs
Can I use canned passion fruit pulp instead of fresh?
Absolutely! Store-bought passion fruit pulp works wonderfully and can save time. Just make sure to choose one without added sugars if you prefer to control the sweetness of your mousse.
Is agar-agar necessary, or can I use another gelling agent?
Agar-agar is great for vegan mousses because it’s plant-based and sets well. You might try other vegan gelling agents like carrageenan, but results can vary in texture and firmness, so agar-agar remains the best choice here.
What if I don’t have aquafaba? Can I substitute it?
Aquafaba is essential for that airy, moussy texture without eggs. If you can’t find it, you might try aquafaba powder or whipped silken tofu, but these substitutions may change taste and texture slightly.
Can I adjust the sweetness in this Vegan Mango Passion Fruit Mousse Recipe?
Definitely. The mango pulp is already sweetened, but you can adjust the level of sweetness by choosing less or more sweetened mango pulp or adding a touch of maple syrup or agave if you prefer it sweeter.
How long does it take for the mousse to set?
Chilling the mousse for at least 4 hours is important for it to firm up properly. Agar-agar sets quickly at room temperature, but the full chill time ensures the mousse has that perfect creamy yet firm texture.
Final Thoughts
There is something truly special about mastering a dish like this Vegan Mango Passion Fruit Mousse Recipe. It feels like capturing a tropical breeze in a bowl, with that creamy richness and lively fruitiness working together in harmony. Whether you’re making it for a casual treat or a celebration, it’s bound to delight everyone lucky enough to taste it. So go ahead, dive in, and share a spoonful of sunshine with your favorite people!
Print
Vegan Mango Passion Fruit Mousse Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes (including chilling time)
- Yield: 6 large 290ml jars or 6 medium 200ml jars
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Mango Passion Fruit Mousse is a delightfully creamy and tropical dessert that combines the vibrant flavors of passion fruit and mango with a smooth coconut cream base. Perfect for those seeking a dairy-free, vegan treat, this mousse features a fluffy texture achieved with aquafaba and a hint of sweetness from vegan white chocolate. Ideal for serving in elegant jars for gatherings or as a refreshing individual dessert.
Ingredients
Fruits and Purees
- 6 passion fruits
- ½ cup sweetened mango pulp
- 1 cup sweetened mango pulp
- ½ cup passionfruit pulp (about 7–8 small passion fruits or store-bought passion fruit pulp)
Thickening Agent
- ½ teaspoon agar-agar powder
Dairy Alternatives
- 1 ½ cups coconut cream (or full fat canned coconut milk)
- 4.3 oz vegan white chocolate (use nut-free brand if needed)
Whipping Agents
- â…“ cup aquafaba
- ½ teaspoon cream of tartar (or lemon juice)
Instructions
- Prepare the Passion Fruit: Cut the passion fruits in half and scoop out the pulp, reserving ½ cup for the mousse mixture and set aside the seeds separately if desired for garnish.
- Mix Agar-Agar with Coconut Cream: In a small saucepan, combine the agar-agar powder with 1 ½ cups coconut cream. Heat gently over medium heat, stirring constantly until the agar-agar fully dissolves and mixture slightly thickens. Remove from heat and allow to cool slightly.
- Melt Vegan White Chocolate: Gently melt the vegan white chocolate in a double boiler or microwave in short bursts, stirring between intervals to avoid burning. Once melted, stir it into the warm coconut cream and agar mixture, ensuring a smooth blend.
- Combine Mango and Passionfruit Purees: In a mixing bowl, combine the ½ cup and 1 cup sweetened mango pulp with ½ cup passionfruit pulp. Stir well to blend the tropical flavors uniformly.
- Incorporate the Coconut Cream Mixture: Slowly fold the cooled coconut cream, agar, and white chocolate blend into the fruit purees, mixing gently to combine without deflating the mixture.
- Whip the Aquafaba: Using an electric mixer, whip the aquafaba along with cream of tartar or lemon juice until stiff peaks form. This will create a light and airy texture essential to the mousse.
- Fold Whipped Aquafaba into Mousse Base: Carefully fold the whipped aquafaba into the mango and passionfruit mixture, incorporating it gently to maintain the fluffy texture.
- Portion and Chill: Spoon the mousse into large 290ml or medium 200ml jars. Refrigerate for at least 4 hours or until set and chilled.
- Serve and Garnish: Optionally, garnish with reserved passion fruit seeds or fresh fruit slices. Serve chilled as a refreshing vegan dessert.
Notes
- Use full-fat canned coconut milk if coconut cream is unavailable; chill overnight and scoop the thick cream from the top.
- Aquafaba is the liquid from canned chickpeas; it mimics egg whites and is essential for creating the mousse’s light texture.
- Use nut-free vegan white chocolate if you have nut allergies or sensitivities.
- If you don’t have cream of tartar, lemon juice works as a substitute to stabilize the aquafaba.
- For a less sweet mousse, reduce the amount of sweetened mango pulp or use unsweetened fruit purees and adjust sweetness to taste.
