This vibrant, delicious Vegan Mango Mousse with Sweet Potato 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!
Healthy vegan mango mousse
This mango mousse is a combination of nutritious ingredients which together create a delicious dessert. I used sweet potato, silken tofu, some coconut cream and mango of course (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.
I used both fresh as well as dried mango in this mousse recipe. This is to make sure that mango is the predominant flavour in this mousse.
Sweet potato dessert
So let me explain the sweet potato bit. As a savoury ingredient, sweet potato is a great healthier alternative to regular potatoes and is delicious baked, roasted, mashed, spiralized etc.
But this is a dessert recipe!
As it turns out sweet potato makes a fantastic dessert ingredient too!
The things you learn when you experiment with food.
When you think about it sweet potato tastes pretty sweet and has a soft creamy texture, when cooked, which actually makes it a great dessert ingredient. 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 and the mango completely overpowers it taste wise. And that’s exactly how it should be!
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!
If you are looking for more sweet potato desserts you might like this easy chocolate mousse with quinoa and sweet potato.
Check out also this vegan sweet potato smoothie with mango, which is a delicious healthy breakfast recipe.
Silken tofu dessert
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↓
*This post contains affiliate links. All opinions are my own.
Vegan Mango Mousse with Sweet Potato
- 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. I used my powerful Optimum VAC2 Air Vacuum Blender but you can use another good blender if you prefer (see my REVIEW of this blender in the writeup above).
- Divide the mousse between individual pots/cups and refrigerate for at least 30 minutes before serving. Enjoy!
Pin Vegan Mango Mousse with Sweet Potato!
KEEP IN TOUCH!
RECIPE LINK PARTIES
I am bringing my Vegan Mango Mousse with Sweet Potato to #CookBlogshare, hosted this week by Recipes Made Easy.
At the time of writing this post this fantastic blender can be purchased for a special price of £399.00 (regular price £499.00). Also, you can spread the cost at 0% interest for 6 months. In addition, being a Froothie ambassador I can offer you free P&P. All you have to do is write ‘free ambassador delivery code 5250’ in the comment box. And the delivery charge will be credited back onto your account when you place the order. Please also use this code when ordering by phone.
You will also get a £20 discount if you use this code: AMB20 (don’t forget to use my ambassador code: 5250)
Place your order here: Optimum VAC2 Air Vacuum Blender
If you do purchase this blender I will receive a small commission (at no additional cost to you). This means that I can continue writing this blog, sharing my passion for great food and bringing you new recipes. Thank you for your support.
If you make this delicious, low carb, gluten free dessert (did I mention it’s gluten free too?!). I’d love to know what you thought so drop me a quick comment or tag me on Facebook or Instagram, ok? Thanks!
Here you will see what else I’ve made using Optimum VACAir Vacuum Blender.