Description
This Vegan Mango Passion Fruit Mousse is a luscious, tropical dessert combining the vibrant flavors of mango and passion fruit with creamy coconut milk and vegan white chocolate. Lightened by whipped aquafaba and set with agar-agar, this mousse offers a smooth, airy texture without any dairy or eggs. Perfect for a refreshing, elegant treat, this recipe includes a tangy passion fruit coulis base that enhances the fruity depth and presentation.
Ingredients
Scale
Mango Passion Fruit Coulis
- 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 pulp)
Mango Passion Fruit Mousse
- ½ teaspoon agar-agar powder
- 1 ½ cups coconut cream (or full fat canned coconut milk)
- 4.3 oz vegan white chocolate (preferably nut-free brand if needed)
- â…“ cup aquafaba
- ½ teaspoon cream of tartar (or lemon juice)
Instructions
- Make Mango Passion Fruit Coulis: Scoop the pulp and seeds from the passion fruits and add them to a saucepan along with the other mango pulp and passionfruit pulp ingredients. Simmer gently for 10 minutes. Remove from heat and allow to cool to room temperature while preparing the mousse.
- Prepare Passion Fruit Pulp: If using fresh passion fruit, scoop out the flesh and pass it through a sieve, pressing with the back of a spoon to separate and extract all pulp and juice from the seeds.
- Simmer Fruit Pulps with Agar-Agar: Combine the mango pulp and passion fruit pulp in a saucepan over medium heat. Simmer for 10 minutes, then add agar-agar powder and continue to simmer for another 2-3 minutes while whisking continuously. Remove from heat and let cool slightly for about 10 minutes.
- Heat Coconut Cream and Melt Chocolate: Without cleaning the pan, add coconut cream or coconut milk to the saucepan and heat on medium until it’s gently simmering. Remove from heat, add vegan white chocolate, let sit for 5 minutes, then stir until melted fully incorporated.
- Combine Fruit Mixture with Chocolate Coconut Cream: Pour the cooled mango passion fruit mixture into the warm white chocolate coconut cream while stirring to combine. Let this mixture cool down for 10-15 minutes until it reaches room temperature. To speed up cooling, place the bowl in an ice bath.
- Whip Aquafaba: In a clean large bowl, combine aquafaba and cream of tartar. Using an electric mixer or stand mixer, beat for about 8 minutes until stiff peaks form.
- Fold Aquafaba into Fruit Mixture: Gently fold the whipped aquafaba into the mango passion fruit mixture using a spatula. Incorporate one large spoonful at a time to keep the mixture airy. Continue folding until fully combined.
- Assemble Dessert: Spoon a couple of tablespoons of the prepared mango passion fruit coulis into the bottom of each serving jar. Then add the mousse on top.
- Chill and Set: Place the jars in the refrigerator and let set for at least 4 hours or overnight for best results.
- Storage: Keep the mousse sealed in airtight containers in the fridge and consume within 2 days for optimal freshness and texture.
Notes
- You can substitute full-fat canned coconut milk if coconut cream is unavailable, but coconut cream yields a richer texture.
- To achieve the best aquafaba consistency for whipping, use the liquid from canned chickpeas and avoid homemade versions that might be too watery.
- Using a nut-free vegan white chocolate ensures the dessert remains safe for those with nut allergies.
- To speed up cooling steps, placing the saucepan or bowl in an ice bath is effective without affecting the texture.
- This mousse is best consumed fresh within 2 days; the texture may change if stored longer.
