Sweet Potato Mango Mousse (Vegan)

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!

• 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.

• Lemon

This is my special secret ingredient! I used the actual fruit plus the zest.  I needed something to offset the sweetness of the other ingredients in this mousse recipe. I also 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.

Can you taste the sweet potato in this mousse

No, you can't!  The sweet potato adds sweetness, bulk, texture and goodness yet it's well 'hidden' and the predominant flavour is decidedly mango.

How to prepare the sweet potato

To prepare the sweet potato bake it whole or halved, unpeeled for about 30 minutes or until tender in a preheated oven at 400 F/ 200 C/ gas mark 6.  Remove from the oven, discard the skin and set aside to cool completely before making the mousse.

Step-by-step recipe instructions

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

3. Puree until silky smooth.

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

Serving suggestions

This mango sweet potato mousse is delicious on its own as a snack, but you can also add a dollop of coconut whipped cream and turn it into a gorgeous dessert.  Alternatively top with granola or homemade muesli and enjoy for breakfast.

Make ahead

What I love about this sweet potato mousse recipe (apart from the amazing flavour!) is the fact you can prepare the sweet potato in advance so the mousse comes together within seconds. Simply bake the sweet potato and, once cooled completely, cover (peeled or unpeeled) and refrigerate it (overnight) until you are ready to use it.

Top tips

• You can either bake the sweet potato whole or cut it in half lengthways before putting in the oven (if your sweet potato is quite large it's best to cut it in half in order to reduce roasting time).
• Add the lemon zest into the blender first and then slice the skin off the lemon.
• I recommend using a high speed blended for a super fluffy smooth consistency. 
• Storing: Unless you are planning to serve this vegan mango mousse straight away keep it 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.

You might also like

• Sweet Potato Chocolate Pudding Recipe
• Sweet Potato Mango Smoothie
• Chocolate Banana Mousse with Tofu (Vegan)
• 5-Ingredient Healthy Avocado Chocolate Mousse
• Sweet Potato Brownies (Dairy Free)

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

Keep in touch!

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

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Sweet Potato Mango Mousse (Vegan)

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

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Course: Dessert, Snack

Cuisine: gluten free, vegan

Prep Time: 5 minutes

Cook Time: 30 minutes

Cooling time: 30 minutes

Total Time: 1 hour 5 minutes

Servings: 4 servings

Calories: 250kcal

Author: Monika Dabrowski

Equipment

• ▢
  Blender
• ▢
  Small baking sheet

Ingredients

• ▢ ½ ripe mango peeled, deseeded
• ▢ 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

Metric - US Customary

Instructions

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the sweet potato (whole or halved) 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.
• In a blender combine the fresh and dried mango, silken tofu, sweet potato (only the flesh) and lemon zest. Set aside.
• 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!

Notes

• You can either bake the sweet potato whole or cut it in half lengthways before putting in the oven (if your sweet potato is quite large it's best to cut it in half in order to reduce roasting time).
• Make ahead: bake the sweet potato and, once cooled completely, cover (peeled or unpeeled) and refrigerate it (overnight) until you are ready to use it.
• Add the lemon zest into the blender first and then slice the skin off the lemon.
• I recommend using a high speed blended for a super fluffy smooth consistency. 
• Refrigerate for 30 minutes (or freeze for 15) before serving.
• Serve on its own, with granola, muesli as a breakfast idea, or coconut whipped cream for dessert.
• Storing: Unless you are planning to serve this vegan mango mousse straight away keep it 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.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Sodium: 62mg | Potassium: 593mg | Fiber: 5g | Sugar: 19g | Vitamin A: 16315IU | Vitamin C: 37mg | Calcium: 72mg | Iron: 3mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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