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!

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 this easy chocolate mousse with quinoa and sweet potato.  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 scales
• 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 190 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.

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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.

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3. Puree until silky smooth.

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

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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 (you might like to take a look at my Optimum blender review and Special Readers’ Offer at the bottom of this post↓).
• 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.

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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!

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Dessert, Snack

Cuisine: International

Keyword: mango, mousse, sweet potato

Servings: 3 -4 servings

Author: Monika Dabrowski

Ingredients

• 1/2 ripe mango, peeled, seed removed
• 50 g dried mango roughly chopped
• 1 medium sweet potato, unpeeled 300 g
• 150 g silken tofu
• 80 ml coconut milk
• 1 whole medium lemon peeled (see Instructions below for how to do that) plus zest

Instructions

• 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.
• 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 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 (you might like to take a look at my Optimum blender review and Special Readers' Offer at the bottom of this post↓).
• 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.
• Preparation time DOES include the time for roasting the sweet potato.

 

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

RECIPE LINK PARTIES

I am bringing this healthy mango mousse to #CookBlogshare.

READERS’ OFFER

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

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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.