Mango Lime & Coconut Mousse

Mango Lime & Coconut Mousse

This quick and easy blended mousse is packed full of healthy fats and natural sweetness and makes a light and refreshing end to any meal. The ginger crumb adds texture and flavour as well as adding fibre to help slow the digestion of the sugars.

Allergens: Nuts (almonds, cashews)

Notes: Leftovers mousse can be stored in fridge or freezer – if frozen removed 20 mins before serving. Crumble best stored in air tight jar. 

Download Free Recipe PDF

Mango Lime & Coconut Moose


Ginger Crumb

  • 40g oats
  • 20g pumpkin seeds
  • 20g coconut flakes
  • 20g almonds
  • 20g cashew nuts
  • 2 medjool dates, pitted
  • 1 tbsp ground ginger
  • 30g coconut oil melted


  • 150g silken tofu
  • 10g Baobab or Maca (optional)
  • Zest and juice of a lime
  • 20g dates, pitted and soaked in hot water for 20 mins
  • 150g ripe mango peeled stoned and cubed
  • ½ avocado (65g) or frozen and leave out the ice cubes
  • 2 ice cubes
  • 30g coconut oil melted


Step 1

Preheat the oven to 180°C and line a baking tray with parchment paper.

Step 2

Place all the crumb ingredients into a food processor and pulse until it resembles soil.

Step 3

Transfer the crumb onto the lined baking tray and spread out in an even layer.

Step 4

Bake for 10-15 minutes turning every 5 minutes until the nuts look golden brown.

Step 5

Meanwhile make the mousse. Place the silken tofu onto absorbent kitchen towel and allow to drain for a few mins, then place into a high powered blender with the remaining ingredients except the coconut oil and process until creamy and smooth.

Step 6

Add the melted coconut oil and blend again to combine.

Step 7

Distribute between 3 glasses or espresso cups and place in freezer for 30 mins to set.