How common is it that you come across dessert recipes with less than five ingredients? At Simple Sumptuous Cooking, it is not that uncommon and today’s Vegan Mango Mousse is a good example. A Mousse that is vegan-friendly, calorie friendly and tastes friendly too! I did not have to use any gelatin or agar-agar for this recipe and I nearlAy finished without any added sweetness, but the mangoes turned out to be sourer than I imagined. So I had to add a little bit of sweetener (Agave Syrup) to finish it off.

Mousses are typically made with whipped white eggs. Apart from the cruelty it brings, that is a lot of animal-based cholesterol. Enough to negate all the workouts you had done in the past couple of days! So, try this vegan version with much less saturated fat from coconut cream than the non-vegan version. Preparing it cannot be any easier. Just be sure to refrigerate the coconut milk ahead of time and use just the cream that settles on the top instead of the entire can of coconut milk. You will need 2 cans of coconut milk to get 1 ½ to 2 cups of coconut cream. When you are done, just refrigerate them for a couple of hours or more to get a denser consistency and texture.



  • 3 ripe mangoes
  • 1 ½ cup coconut cream
  • 3 tbsp agave syrup Or 2 tbsp powdered sugar


  1. Peel the mangoes and dice them.
  2. Mash the dices to make a smooth puree/pulp.
  3. In a big bowl, gently add the coconut cream and whisk the pulp until it is creamy.
  4. ............................

for full instruction please see :