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, both fresh as well as dried mango, silken tofu and coconut cream (there is also a secret ingredient which will be revealed later!).
These ingredients provide enough sweetness and bulk so there was no need to add sugar, gelatine or eggs.
Can you taste the sweet potato in sweet potato mousse with mango
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.
How to prepare the sweet potato for vegan mango mousse
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!
To prepare the sweet potato bake it whole, unpeeled for about 30 minutes or until tender at 190 C. Remove from the oven and set aside to cool completely before making the mousse.
More sweet potato desserts
If you are looking for more sweet potato desserts you might also like this easy chocolate mousse with quinoa and sweet potato. Try also these healthy, fudgy sweet potato chocolate brownies with pecans.
Check out also this vegan sweet potato smoothie with mango, which is a delicious healthy breakfast recipe.
Mango sweet potato mousse with 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.
The time has finally come to reveal my special ingredient!
And I don’t mean just the juice – 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!
When you are making this vegan mango mousse add the lemon zest to the other ingredients first and then slice the skin off the lemon. (My Instructions below explain how to do that). Then add the fruit into the blender and puree until silky smooth!
Speaking of silky smooth, I used my high speed Optimum VAC2 Air Vacuum Blender to create a super creamy and smooth consistency for my mango mousse recipe – which it has done beautifully, as always! But you can use another powerful blender if you prefer.
If, however, you would like to learn more about this blender check out my Optimum blender review and Special Readers’ Offer at the bottom of this post↓
Looking for more healthy easy desserts?
Check out also this collection of 27 healthy cacao recipes for everyday.
*This post contains affiliate links. All opinions are my own.
Sweet Potato Mango Mousse (Vegan)
- 1/2 half ripe mango, peeled, seed removed
- 50 g dried mango
- 1 medium sweet potato 300 g, unpeeled
- 150 g silken tofu
- 80 ml coconut cream just the solid bit
- 1 whole lemon peeled (see Instructions below for how to do that) plus zest of 1 lemon
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato on a baking tray and bake for 30 minutes or until it's tender (check if it's done by inserting a fork in it). Remove from the oven and leave to cool completely.
- Peel the lemon by first cutting off the tops, then standing the lemon on one end and slicing the skin off (including the thin white skin around the fruit as it's bitter) all the way around.
- Add the peeled lemon to the blender and puree all the ingredients until smooth and velvety.
- Divide the mousse between individual pots/cups and refrigerate for at least 30 minutes before serving. Enjoy!
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Here you will see what else I’ve made using Optimum VACAir Vacuum Blender.