No Cook No Bake Vegan Mango Mousse

August is already here. August not only brings shower to our life but it also brings a sad face; it’s the official end of the mango season. These days many veggies and fruits are not bound with seasonal tag; they are available in the market through out the year. I wonder what is keeping the science at bay when it comes to mango. May be mangoes are meant to be seasonal only; maybe that’s why they are so close to our hearts.

I wanted to absorb the ultimate flavor of mangoes. I already shared different recipes with mango like Mango Margarita, No Cook No Bake Sweet Mango Yogurt, Fresh Mango & White Chocolate Cupcake etc. But this time I had to do something quick and simple due to my health reason. Though I had saved these mangoes for a cheesecake it’s far away now. Anyways, my final product is a vegan tropical dessert: No Cook No Bake Mango Mousse.

Mango Mousse Recipe

Preparation Time: 05 mins

Cooking Time: 10 mins

Resting Time: 0 mins

Total Time: 15 mins

Yield: 2 servings

Ingredients:

Ripe mangoes: 2, large

Coconut cream: ½ cup

Sugar to taste (if your mangoes are not sweet enough)

Equipment:

Food processor

Large mixing bowl

Serving glasses/bowls

Preparation:

Before you start working on your mousse remember few things. First, read the Tips before you start. And second, make sure all the ingredients are chilled (not freezed).

Peel the mangoes and chop into cubes. Put the chopped mangoes in food processor and make a puree of it. The puree will be very dense and thick. Add coconut cream little by little and blend.

Add sugar according to your taste if needed. My mangoes were way too sweet so I dint need any sweetener for this.

Transfer the puree into serving bowls and refrigerate for 1 hr atleast or until you are ready to serve. Remove from refrigerator before 5 mins of serving and garnish with chopped mangoes, pomegranate and mint leaves on the top. Serve immediately.