Mango Coconut Mousse

If you’re looking for a light, refreshing, and tropical dessert, this Mango Coconut Mousse is the perfect choice. Made with rich coconut cream, sweet ripe mango, and a hint of vanilla, this mousse is both creamy and airy, with the perfect balance of natural sweetness and citrusy brightness. The silky mango sauce intensifies the flavor, while the pumpkin seed chocolate bark adds a satisfying crunch that elevates this dessert to something truly special.

Why You’ll Love This Mango Coconut Mousse

This recipe is simple to make, naturally gluten-free, and can easily become dairy-free. It’s an ideal no-bake dessert for summer, tropical-themed gatherings, or whenever you crave something light yet indulgent. Combining vibrant mango flavors with creamy coconut, this mousse draws inspiration from Southeast Asian and Caribbean desserts, creating a delightful fusion of global flavors.

The Perfect Tropical Dessert for Any Occasion

Mango and coconut are heavenly pairings, frequently featured in Thai, Filipino, and Caribbean cuisines. This mousse captures their essence perfectly, delivering a smooth, melt-in-your-mouth texture with the natural richness of coconut cream. The mango sauce enhances the sweetness while adding a subtle tartness from lime and orange juices, creating a more complex and balanced flavor profile.

For a delightful contrast, the pumpkin seed chocolate bark introduces a nutty crunch and slight bitterness from dark chocolate, ensuring each bite remains interesting and deeply satisfying.

What Makes This Mango Coconut Mousse Special?

• No baking required – Just mix, chill, and enjoy!
• Naturally gluten-free & easily dairy-free – Perfect for those with dietary restrictions.
• Light and refreshing – A great alternative to heavier desserts.
• Tropical flavor explosion – Mango, coconut, lime, and orange create a perfectly balanced dessert.
• Perfect for summer or special occasions – Ideal for warm-weather treats or elegant plated desserts.

How to Make Mango Coconut Mousse

This recipe comes together in a few simple steps:

1. Chill the Coconut Cream: For best results, refrigerate full-fat coconut cream overnight and use only the thick part.
2. Make the Mango Sauce: Blend fresh mango with orange juice, honey, and lime juice, then simmer until slightly thickened. A touch of butter adds a silky, restaurant-quality finish.
3. Prepare the Mousse: Bloom gelatin in warm water, then fold it into whipped coconut cream, powdered sugar, and vanilla for a light, fluffy texture.
4. Make the Chocolate Bark: Melt dark chocolate, mix with toasted pumpkin seeds, and spread it thinly. Chill until firm, then break into decorative shards.
5. Assemble & Serve: Layer the mango sauce and mousse in serving glasses, then top with chocolate bark pieces and fresh mint leaves for a stunning presentation.

Expert Tips for the Best Mango Coconut Mousse

• Use ripe mangoes – The sweeter and juicier the mango, the more vibrant your mousse will taste.
• Chill your coconut cream overnight – This ensures it whips up into a perfectly fluffy, airy texture.
• Don’t overheat the gelatin – Gently warming it just until dissolved ensures a smooth and stable mousse without any lumps.
• Adjust sweetness to taste – Since mangoes vary in sweetness, balance your mousse with honey for more sweetness or lime juice for brightness as needed.
• Make ahead – This mousse keeps beautifully in the fridge for 1-2 days, making it perfect for meal prep or entertaining guests.

Whether you’re ending a dinner party or simply treating yourself to something special, this Mango Coconut Mousse delivers a taste of the tropics in every spoonful. The combination of silky mousse, vibrant mango sauce, and crunchy chocolate bark creates a dessert that’s impressive yet surprisingly easy to prepare. The beauty of this recipe lies in its versatility—dress it up in elegant serving glasses for special occasions or prepare it in a family-style dish for casual gatherings. However you choose to serve it, this refreshing, tropical treat strikes the perfect balance between indulgence and lightness, making it a dessert you’ll return to whenever you crave something extraordinary yet effortless.

Mango Coconut Mousse

Recipe by Kyle Taylor

5.0 from 2 votes

Course: DessertsCuisine: FusionDifficulty: Easy

Servings

4

servings

Total time

24

hours 

This Mango Coconut Mousse is a light, creamy tropical dessert made with whipped coconut cream, silky mango sauce, and a hint of citrus. Finished with a crunchy pumpkin seed chocolate bark, it’s the perfect balance of smooth, fruity, and indulgent flavors.

Ingredients

• For the Mango Sauce

• 1 ripe mango, peeled and diced

• 1/4 cup orange juice

• 2 tablespoons honey

• 1 tablespoon lime juice, freshly squeezed

• 1/4 teaspoon salt

• 1 tablespoon unsalted butter

• For the Coconut Mousse

• 2 cups coconut cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon gelatin powder

• 2 teaspoons warm water

• For the Pumpkin Seed Chocolate Bark

• 4 ounces dark chocolate

• 1/4 cup toasted pumpkin seeds

• 1/4 teaspoon salt

Directions

• Chill the Coconut Cream:
  Place the coconut cream in the fridge overnight. Open the can and scoop out the thick, solidified coconut cream, leaving the watery liquid behind. Transfer the solid coconut cream to a mixing bowl and keep chilled until ready to whip.
• Make the Mango Sauce:
  Blend the mango, orange juice, honey, lime juice, and salt until smooth. Transfer to a saucepan and gently simmer for 5-6 minutes to thicken and meld the flavors. Remove from heat and whisk in butter for a glossy finish. Let cool and refrigerate until ready for use.
• Make the Coconut Mousse:
  Bloom the gelatin in warm water for 5 minutes. Whip the chilled coconut cream and powdered sugar in a chilled bowl until soft peaks form. Gradually fold the gelatin mixture and vanilla extract into the whipped coconut cream. Spoon into dishes and chill for at least 4 hours (or overnight) until set.
• Make the Pumpkin Seed Chocolate Bark:
  Melt dark chocolate over a double boiler. Stir in toasted pumpkin seeds and salt. Spread thinly on parchment paper and transfer to the fridge to let set. Break into shards before serving.
• Assemble and Serve:
  Spoon the mango sauce over and around the chilled mousse. Garnish with pumpkin seed chocolate bark for crunch and contrast.

SUGGESTED RECIPE: Mango Basil Agua Fresca

If you love this Mango Coconut Mousse’s bright, tropical flavors, pair it with a refreshing Mango Basil Agua Fresca. This light, fruit-forward drink blends sweet mango, fresh basil, and a splash of lime for a vibrant, herbaceous twist on a classic agua fresca. It’s the perfect balance of cool, citrusy, and slightly floral, making it an ideal complement to the creamy richness of the mousse. Serve it over ice for a refreshing, palate-cleansing contrast that enhances every bite of this indulgent dessert.