- Prep
- 20 min
- Cook
- 15 min
- Total time
- 35 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 260 kcal
Quick summary
“Tropical aerated and creamy dessert based on ripe mangoes blended with whole coconut milk and nutritious sea moss gel. Finished with a crispy baked crumble of rolled oats, sliced almonds, and aromatic cinnamon.”
What you need to know
- Sea moss gel acts as a natural vegetable thickener and gelling agent, structuring the mousse without using gelatin.
- The whole coconut milk beaten at high speed with the mango pulp creates microbubbles that ensure silky aeration.
- The toasted crumble provides an indispensable crunchy contrast against the velvety softness of the chilled fruit cream.
Ingredients
Main
- large units Ripe mango
- ml (1 can) Full-fat coconut milk
- tablespoons Sea moss gel
- tablespoons Agave syrup or honey
- teaspoon Vanilla extract
- tablespoon Lemon (juice)
- cup Rolled oats
- cup Sliced almonds
- tablespoons Coconut oil
- teaspoon Ground cinnamon
- pinch Sea salt
- for decorating Hortelã fresca
Instructions
Principal
- Prepare the mousse base: Peel the mangoes and cut the pulp into cubes. Take the mango cubes, coconut milk, sea moss gel, agave syrup, vanilla extract and lemon juice to the blender.
- Beat the mixture: Process at high speed for 2-3 minutes until you get a completely smooth and homogeneous cream. Ensure there are no mango chunks and that the sea moss is totally incorporated, providing a velvety texture.
- Assemble the mousse: Pour the cream into individual bowls or a single container. Cover with plastic wrap (touching the surface) and refrigerate for at least 4 hours, or ideally overnight, to set.
- Sirva: At the time of serving, remove the mousse from the refrigerator. Distribute the crunchy crumble over each portion and garnish with fresh mint leaves. Enjoy this refreshing and nutritious dessert.
Chef's tips
- Process the mousse in the blender for 3 full minutes to fully emulsify the sea moss gel.
- Cover the bowls with plastic wrap in direct contact with the cream to prevent it from drying out in the fridge.
- Sprinkle the crunchy crumble over the mousse only at the moment of serving to keep it crispy and dry.
Variations
- Passion fruit version: replace half of the mango pulp with strained passion fruit pulp for accentuated tropical acidity.
- Version with ginger: add half a teaspoon of freshly grated ginger to the mixture in the blender before blending.
- Parfait version: assemble in tall glasses, alternating layers of mango mousse with crunchy crumble and fresh fruit.
Substitutions
- Sea moss gel can be replaced with a tablespoon of dissolved agar-agar or finely hydrated chia.
- Agave syrup can be replaced by pure wild honey, coconut nectar, or maple syrup in the same measure.
- The sliced almonds in the crumble can be substituted with chopped cashews or toasted sunflower seeds.
How to store
Store the mousse covered in the refrigerator for up to 4 days. The baked crumble should be stored in a dry, airtight glass jar at room temperature for up to 10 days to preserve the crispy texture and cinnamon aroma.
Can it be frozen?
The whipped mousse can be frozen in popsicle molds for up to 2 months, resulting in creamy mango and coconut ice cream. The baked crumble can be frozen in a sealed container for up to 2 months and reheated in the oven for 3 minutes.
What to serve with
Garnish with fresh mint leaves, fine lime zest, fresh strawberry slices, or toasted dry shredded coconut.
Frequently asked questions
What is sea moss and what is its benefit in the recipe?
It is a seaweed rich in minerals that, processed into a gel with water, acts as a neutral vegetable emulsifier and gelling agent.
How to know if the mango is sweet enough for dessert?
Use very ripe and fragrant Palmer or Haden mangoes, adjusting the agave according to the natural sweetness of the pulp.
Does sea moss leave any seaweed or residual flavor in the mousse?
No, the well-prepared and washed gel is completely neutral, letting only the flavors of the ripe mango and coconut shine.
How long does the mousse need to stay in the refrigerator to set?
Leave for at least 4 hours, or preferably overnight, so that the hydrocolloids form the firm structure.
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