No-Bake Coconut Mango Mousse
Light and airy mousse combining tropical mango and creamy coconut, chilled to perfection without any baking required. This tropical-inspired desserts ready in about 15 minutes layers large peeled and chopped ripe mango, full-fat coconut milk, chilled heavy whipping cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large peeled and chopped ripe mango
- 1 cup full-fat coconut milk
- 1 cup chilled heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp gelatin powder
- 3 tbsp cold water
- 1/2 tsp vanilla extract
- 2 tbsp for garnish toasted shredded coconut
Instructions
- Step 1: In a small bowl, sprinkle 1 tsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
- Step 2: While gelatin blooms, puree 1 large peeled and chopped ripe mango in a blender until smooth.
- Step 3: Warm the bloomed gelatin in the microwave for 15 seconds until melted but not boiling; quickly stir into the mango puree along with 1/2 tsp vanilla extract.
- Step 4: In a chilled bowl, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar until soft peaks form, about 3 minutes.
- Step 5: Gently fold the mango and gelatin mixture into the whipped cream until fully combined and airy.
- Step 6: Fold in 1 cup full-fat coconut milk for creaminess.
- Step 7: Spoon the mousse evenly into serving glasses and refrigerate for at least 4 hours until set.
- Step 8: Before serving, sprinkle 2 tbsp toasted shredded coconut on top for texture and flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Mango Mousse take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Coconut Mango Mousse?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Coconut Mango Mousse?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Coconut Mango Mousse for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Coconut Mango Mousse?
Tropical desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
