Easy Passionfruit Mango Mousse
This luscious Easy Passionfruit Mango Mousse is made with just 4 ingredients. It’s a refreshing and decadent chilled treat perfect for a balmy summer day.
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Ripe and juicy mango and tangy passion fruit pulp are united together in this decadent dessert. During my childhood in Sri Lanka, passionfruit and mango were some of our everyday fruits, like apples and oranges are here. I recall drinking passionfruit juice, like some people here drink orange juice.
This easy passionfruit mango mousse tastes sweet, tart, creamy, refreshing, and rich. I tried to make this treat last a whole week, but I couldn’t resist enjoying one of these every afternoon with a cup of coffee.
This is a small-batch recipe that results in 3 servings of Passionfruit Mango Mousse. This recipe could be doubled or tripled to make enough for a dinner party or family gathering.
Much like these 3-ingredient Mango Passionfruit Cups and this Mango Passionfruit Chia pudding, this treat was inspired by the new chocolate bar at Fix Dessert Chocolatier (who also gave us The Viral Dubai Chocolate Bar)
Made without any eggs, gelatin, or heavy cream, this mousse-like treat does not involve any cooking or baking. But, it does involve a bit of melting and mixing.
Because of the chocolate chips I used, this mousse is not entirely dairy free. You could use dairy-free white chocolate chips if you prefer. Or, try out this delicious vegan passion fruit mousse instead.
Also noteworthy, this Passionfruit fruit and mango dessert is made with only 4 ingredients!
What are the ingredients needed to make this Passionfruit Mango Mousse?
The four ingredients needed to make this, as well as substitutions, are:
- Mango puree
It is mango season currently, so it was easy to find a ripe and juicy mango. I pureed the fresh mango and used some of the puree in this dessert as well as some of it to make another batch of Mango Passionfruit White Chocolate Cups. If you cannot find fresh mango, canned Mango pulp could be substituted instead. - Passionfruit
In this recipe, I used passionfruit pulp which I scooped out of a fresh passionfruit, which I found at Whole Foods. If you cannot find fresh passionfruit, frozen passionfruit can be used as an alternative. And, if you cannot find passionfruit in any form, then some pureed fresh pineapple mixed with some lime or lemon juice would be a good replacement for that tart and tangy flavor. - White Chocolate
I used white chocolate chips as a sweetener as well as a setting agent for this Passionfruit Mango Mousse. The white chocolate chips I used were not dairy-free. However, if you prefer, these dairy-free white chocolate chips could be used instead. If you prefer to keep this pudding on the healthy side, then the white chocolate chips could be replaced with coconut cream and coconut sugar to sweeten this mousse. - Coconut Milk
A can of full-fat coconut milk is the best lactose-free option for this recipe. If you cannot find full-fat coconut milk, then use coconut cream instead. Low-fat coconut milk or any other nut milk would drastically alter the texture of this dessert, and I would not advise using it. If you do not have any lactose intolerance issues, then heavy cream can be used as an alternative.
Instructions
This Passionfruit Mango Mousse is so easy to make. You do not need a food processor, high-speed blender, hand mixer, oven, or any appliances to make this. All you need is a whisk, a microwave-safe bowl, a separate bowl to mix, and a few glass containers to store and serve this delectable dessert.
The night before you make this mousse, refrigerate the coconut milk overnight.
Step one: Remove the can of coconut milk from the fridge. Then, open it gently without shaking it. Using a spoon, scoop out the solid coconut from the can and place it in another medium bowl. We will not need the extra clear coconut liquid for this recipe, so that it can be discarded. However, some people dilute this excess water with cold water and use it to water their houseplants.
Step two: Next, we melt the white chocolate chips. And, there are two methods to do this.
Method 1: Microwave
Add the white chocolate chips to a microwave-safe bowl and microwave the chocolate chips for 30 seconds. Remove them from the microwave and give them a good stir. If the chips have not melted completely, place the bowl back in the microwave and microwave on high for 10 seconds. stir and repeat (if necessary) until melted.
Method 2: Double boiler
Fill a small saucepan with water and place it on a stovetop set to medium heat. Bring the water to a boil. Add the white chocolate chips to a large bowl. Place this bowl on top of the saucepan filled with water and stir the white chocolate chips until they melt. When melted, remove the bowl from the pan.
Then, fold the melted white chocolate into the bowl with the coconut pulp and stir with a spoon or whisk.
Step three: Add the mango puree to this coconut milk and white chocolate mixture.
Step four: Then, spoon in some of the passionfruit pulp and stir.
Step five: Spoon or pour this mango passion fruit mixture into 3 glass containers or mason jars.
Step six: This next step is optional. To decorate these treats, add a few drops of mango puree and a little bit of passionfruit pulp onto the top of the Passionfruit Mango Mousse. Using a toothpick, swirl through these so a pretty pattern forms. However, these can be covered and chilled without this topping.
Step seven: Then, cover the containers with plastic wrap or secure their lids on.
Step eight: Place these containers containing this mango passionfruit cream mixture in a refrigerator to chill for 30 minutes or so. Serve chilled.
Recipe Tips:
Make sure to refrigerate the coconut milk overnight so the coconut milk solidifies and separates from the liquid, resulting in a creamier mousse.
Microwave the white chocolate chips until they melt (usually about 30 seconds + 10 seconds) and refrain from microwaving them until they are too hot.
Serving suggestions
This Easy Passionfruit Mango Mousse is delicious served chilled without any other accompaniments.
However, it can also be served topped with some dairy-free whipped cream or with a light cake like this Cashew cake or this pistachio Lemon cake.
Storing
This mousse will last about a week, stored in the refrigerator in an airtight container.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Here are a few more mousse recipes that you might enjoy:
Passion Fruit Mousse
3-Ingredient Chocolate Mousse
Strawberry Cashew Pudding Cups
Ingredients
- 1/3 cup mango puree (To make the mango puree, peel and chop a fresh mango. Then, add the chopped mango to a blender or food processor and blend until smooth.)
- 1 tbsp fresh passion fruit
- 2/3 cup white chocolate chips
- 2/3 cup coconut milk
Instructions
- The night before you make this mousse, refrigerate the coconut milk overnight.
- Remove the can of coconut milk from the fridge. Then, open it gently without shaking it. Using a spoon, scoop out the solid coconut from the can and place it in a medium bowl. Discard the extra liquid.
- Melt the white chocolate. Add the white chocolate chips to a microwave-safe bowl and microwave the chocolate chips for 30 seconds. Remove them from the microwave and give them a good stir. If the chips have not melted completely, place the bowl back in the microwave and microwave on high for 10 seconds. stir and repeat (if necessary) until melted but not hot.
- Fold the melted white chocolate into the bowl with the coconut pulp and stir with a spoon or whisk.
- Add the mango puree to this coconut milk and white chocolate mixture.
- Then, spoon in some of the passionfruit pulp and stir.
- Spoon or pour this mango passion fruit mixture into 3 glass containers or mason jars.
- Optional: To decorate these treats, add a few drops of mango puree and a little bit of passionfruit pulp onto the top of the Passionfruit Mango Mousse. Using a toothpick, swirl through these so a pretty pattern forms. However, these can be covered and chilled without this topping.
- Then, cover the containers with plastic wrap or secure their lids on.
- Place these containers containing this mango passionfruit cream mixture in a refrigerator to chill for 30 minutes or so. Serve chilled.
