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Top down view of yellow coloured vegan mango mousse in 3 white bowls with dried mango and 3 white spoons on dark surface.
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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!
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
  • 1.76 ounces dried mango roughly chopped
  • 10.58 ounces sweet potato raw, unpeeled
  • 5.29 ounces silken tofu
  • ⅓ cup coconut milk
  • whole medium lemon peeled (see Instructions below) plus zest
US Customary - Metric

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