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Vegan Mango Coconut Mousse with Candied Pistachio Crumble Recipe

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This Vegan Mango Coconut Mousse is a creamy, refreshing dessert made with ripe mangoes, full-fat coconut milk, and a touch of agave nectar. Elevated by a crunchy candied pistachio crumble and fresh mango cubes, it’s a perfect no-bake summer treat that comes together quickly and is naturally vegan.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes plus overnight chilling
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Mango Coconut Mousse

  • 3 Mangoes, ripe, peeled, and cut (about 450 grams total)
  • 13.6 oz Coconut Milk, Unsweetened, Full-Fat (Thai Kitchen brand recommended)
  • 1/4 cup Agave Nectar (or honey if not vegan, start with 2 tbsp and adjust sweetness)

Pistachio Topping

  • 1/2 cup Pistachios
  • 1 tbsp Unsalted Butter
  • 1 tbsp Sugar

Other Ingredients

  • 1 Mango, ripe, peeled and diced (for layering and garnish)

Instructions

  1. Prepare the Mousse Base: In a food processor, add all the cut mango pieces (about 450 grams). Pulse for 45 seconds until the mango is pureed and smooth.
  2. Mix Ingredients: Add the entire can of full-fat coconut milk and agave nectar (or honey) into the mango puree. Fold gently until all ingredients are well combined and the mixture is creamy.
  3. Assemble the Mousse: Pour a layer of the mango coconut mousse into individual serving cups. Add a layer of fresh diced mango on top. Follow with another layer of mousse, layering as preferred. Cover the cups and refrigerate overnight to allow the mousse to set and flavors to meld.
  4. Prepare Pistachio Crumble: In a pan, melt the unsalted butter with the sugar over low heat. Add the pistachios and stir continuously to coat them evenly. Toast the pistachios on low heat for a few minutes until fragrant. Pour the mixture onto a clean surface to cool. Once cooled, finely chop the pistachios to create a crumble texture.
  5. Serve: Before serving, top each mousse with the pistachio crumble and garnish with fresh diced mango. Serve chilled for a light and refreshing dessert experience.

Notes

  • Store the mousse covered in the refrigerator for up to 5 days to maintain freshness and texture.
  • Adjust the sweetness by adding more or less agave nectar or honey depending on the ripeness of your mangoes.
  • You can substitute pistachios with other nuts like almonds or cashews if preferred.
  • For a smoother texture, ensure mangoes are fully pureed before mixing with coconut milk.

Find it online: https://cheftinaskitchen.com/vegan-mango-coconut-mousse-with-candied-pistachio-crumble-recipe/