Whipped Coconut Mousse with Mango Puree
Light and airy coconut mousse paired with a fresh mango puree for a tropical, dairy-free dessert. This vegan-inspired desserts (vegan) ready in about 10 minutes pairs powdered sugar, vanilla extract, large, peeled and diced ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 can (13.5 oz), chilled overnight full-fat coconut milk
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 large, peeled and diced ripe mango
- 1 tbsp fresh lime juice
Instructions
- Step 1: Open the chilled 13.5 oz can of full-fat coconut milk and scoop out 1 cup of the solid coconut cream into a mixing bowl, leaving the liquid behind.
- Step 2: Using an electric mixer, whip the coconut cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract on medium-high speed for 3-4 minutes until fluffy and light peaks form.
- Step 3: In a blender, combine 1 large peeled and diced ripe mango with 1 tablespoon fresh lime juice. Blend until smooth to create mango puree.
- Step 4: Spoon the whipped coconut mousse into serving glasses, then gently layer or drizzle the mango puree on top.
- Step 5: Chill the assembled mousse for at least 30 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Whipped Coconut Mousse with Mango Puree take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Whipped Coconut Mousse with Mango Puree?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep powdered sugar from drying out.
Can I substitute ingredients in Whipped Coconut Mousse with Mango Puree?
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 Whipped Coconut Mousse with Mango Puree 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.
Is Whipped Coconut Mousse with Mango Puree vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
