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Easy Passionfruit Mango Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 90 reviews
  • Author: Bara
  • Prep Time: 5 minutes (plus overnight chilling of coconut milk)
  • Cook Time: 0 minutes
  • Total Time: 5 minutes active preparation plus overnight chilling and 30 minutes final chilling
  • Yield: 3 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Tropical
  • Diet: Vegetarian

Description

A quick and delicious tropical dessert combining creamy coconut milk, sweet white chocolate, and the vibrant flavors of mango and passionfruit. This easy passionfruit mango mousse requires minimal ingredients and preparation, perfect for a light, refreshing treat.

Ingredients

Fruits

  • 1/3 cup mango puree
  • 1 tbsp fresh passion fruit pulp

Dairy & Chocolate

  • 2/3 cup white chocolate chips
  • 2/3 cup coconut milk (solid part from a chilled can)

Instructions

  1. Refrigerate Coconut Milk: The night before, place a can of coconut milk in the refrigerator to allow the cream to solidify.
  2. Prepare Coconut Cream: Open the can gently without shaking. Scoop out the solid coconut cream into a medium bowl and discard the excess liquid.
  3. Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl and heat for 30 seconds. Stir well. If not fully melted, microwave in 10-second intervals, stirring after each, until smooth but not hot.
  4. Combine Chocolate and Coconut Cream: Fold the melted white chocolate into the coconut cream using a spoon or whisk until fully combined.
  5. Add Mango Puree: Stir in the mango puree thoroughly into the coconut and white chocolate mixture.
  6. Incorporate Passionfruit: Add the fresh passionfruit pulp and gently mix into the mango-coconut blend.
  7. Portion Mousse: Spoon or pour the mousse evenly into three glass jars or containers.
  8. Optional Decoration: Add a few drops of mango puree and passionfruit pulp on top of each mousse. Use a toothpick to create swirled patterns for an elegant presentation.
  9. Cover and Chill: Seal the containers with plastic wrap or lids and refrigerate for about 30 minutes to set and chill.
  10. Serve: Enjoy the mousse chilled as a refreshing dessert.

Notes

  • Use full-fat coconut milk chilled overnight to get a thick cream that whips nicely into the mousse.
  • Be gentle when opening the coconut milk can to avoid mixing the cream with the watery liquid at the bottom.
  • If you don’t have fresh passionfruit, passionfruit pulp from frozen or bottled sources can be used.
  • The mousse can be prepared a few hours in advance and stored in the refrigerator until ready to serve.
  • For a vegan option, use dairy-free white chocolate chips.

Find it online: https://yumbara.com/easy-passionfruit-mango-mousse-recipe/