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
Scale
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.
