Name: Sweet Potato Mango Mousse (Vegan)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3 -4 servings
Ingredients: 1/2 ripe mango, peeled, seed removed; 50 g dried mango (roughly chopped); 300 g sweet potato (raw, unpeeled); 150 g silken tofu; 80 ml coconut milk; 1 whole medium lemon (peeled (see Instructions below for how to do that) plus zest )

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This vibrant, delicious vegan sweet potato mousse with mango has no added sugar or gelatine, is very low in fat, yet has a velvety smooth, rich and creamy texture. It is packed full of goodness and contains a secret ingredient that adds a special little twist to this simple dessert!

This sweet potato mousse with mango combines a handful of nutritious ingredients to create a deliciously creamy, healthy dessert. I used sweet potato, mango (fresh as well as dried), silken tofu and coconut milk as well as a lemon (both zest and pulp!).

These ingredients provide enough sweetness and bulk so there was no need to add sugar, gelatine or eggs.

Sweet potato mousse ingredients

Sweet potato

Sweet potato makes a fantastic dessert ingredient!

It tastes pretty sweet and has a soft creamy texture, when cooked, which works in all sorts of ‘sweet’ recipes. So if you want to make a healthy dessert, sweet potato is simply ideal!

And if you are wondering whether you can taste the sweet potato in this recipe the answer is NO! I’ve added it for extra sweetness, bulk, texture and goodness so the predominant flavour is mango.

If you love sweet potato desserts you might like you might also like sweet potato chocolate mousse. Check out also these healthy, fudgy sweet potato chocolate brownies with pecans.

Mango

I used both fresh as well as dried mango for a more intense flavour.

Silken tofu

Another fabulously creamy ingredient in this recipe which isn’t necessarily associated with desserts is silken tofu. It’s lean (only 3 g of fat per 100 g of tofu! How good is that?), has a neutral flavour, so you can add it to a huge variety of dishes! It is also a great source of protein.

Here is another super easy and delicious dessert using silken tofu I made a short while ago: Vegan Chocolate Banana Mousse.

Lemon

I used the actual fruit plus the zest. I needed something to offset the sweetness of the other ingredients in this mango mousse recipe. And I wanted to give this dessert refreshing, citrusy notes without taking away the spotlight from the mango. Using 1 lemon did the trick!

The addition of the lemon also helps to keep the colour of this mango dessert recipe bright yellow!

Coconut milk

Coconut milk adds creaminess as well as a hint of coconut flavour.

Equipment you’ll need

Kitchen scale
Cutting board, knife, zester and peeler
Blender
4 medium dessert bowls and spoon

How to make sweet potato mousse with mango: step-by-step

To prepare the sweet potato bake it whole, unpeeled for about 30 minutes or until tender at 200 C. Remove from the oven, discard the skin and set aside to cool completely before making the mousse.

1. Place the sweet potato (once cooled) with the dried and fresh mango, coconut milk, silken tofu and lemon zest in the blender.

Sweet potato, dried mango and cream inside blender.

2. Prepare the lemon by zesting it first (place the zest in your blender). Cut off both ends of the lemon and stand it on one end. Slice the peel off downwards all the way around the lemon ensuring you also cut the thin white skin around it. Place the lemon inside the blender along with the rest of the ingredients.

Lemon and peel with knife on top of cutting board.

3. Puree until silky smooth.

Sweet potato mousse mixture inside blender.

4. Spoon the mousse into your dishes and chill for at least 30 minutes before serving.

Top down view of yellow mango mousse in 3 white bowls with dried mango and 3 white spoons on dark surface.

Check out also this vegan sweet potato smoothie with mango for a delicious, healthy breakfast recipe idea.

Top tips

You can bake the sweet potato ahead and, once cooled completely, refrigerate it until you are ready to use it. Helps to keep this recipe super quick!
Add the lemon zest into the blender first and then slice the skin off the lemon.
I recommend using a powerful blender for a super fluffy smooth consistency. I used my high speed Optimum VAC2 Air Vacuum Blender.
Storing: Unless you are planning to serve this vegan mango mousse straight away keep in a bowl, covered and refrigerated for up to 3 days. Transfer into dessert dishes when you are ready to serve it.
Freeze for up to 3 months.

Check out also this collection of 27 healthy cacao recipes for everyday.

*This post contains affiliate links. All opinions are my own.

KEEP IN TOUCH!

Have you made this healthy sweet potato mousse recipe? I’d love to know how it turned out for you. Let me know in the comments below, thanks!

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