01 January 2014

No-Cook Mango Lime Mousse

Happy 2014! I am returning in just a few days to reveal the surprise plans I have for this month, but I wanted to briefly stop in today to wish you a happy start to the new year and share a creamy dessert recipe that will surely help reset our body's equilibrium.

I made this for dessert at my in-laws' house over the holidays and the whole family really enjoyed it. It was a welcome change to the palate after a big holiday meal, and because it is so nutrient dense a little goes a long way. Leftovers made a great breakfast pudding the next morning.

No-Cook Mango Lime Mousse with Walnut Crumble
Serves 6-8

Note: Refrigerating the coconut milk should help the cream thicken and separate from the water. You can give the coconut milk a gentle shake to see if you hear/feel much liquid sloshing around inside. (If you don't detect the liquid, that is a good thing. It means the cream is more likely to separate.) Otherwise move the coconut milk as little as possible before placing in the refrigerator. You can read more about selecting the right coconut milk for this process here on Oh Ladycakes' blog.

Mango-Lime Mousse
1 can coconut milk, refrigerated overnight (or at least 4 hours/up to 8 hours)
2 small mangos
1 ripe avocado
2 limes
3 Tbsp. honey
Several pinches fine sea salt

Walnut Crumble Crust
1 cup walnuts, toasted
3/4 cup soft dates
1/4 tsp. sea salt

For the walnut crust:

Place all crust ingredients in the bowl of a food processor and pulse until you have the consistency of course sand and it sticks together when pressed between your fingers. Set aside 1/3 cup of the crust and divide the remaining between 6 small bowls or dessert ramekins (~6-8 ounces). Press crust firmly and evenly to line the bottom of the bowls. Place bowls in refrigerator for 1-2 hours so crust sets. Or freeze for up to an hour.

For the mousse:

Peel and dice mangos and place in a food processor. Let the food processor run until the mangos are completely pureed. Pour into a bowl and set aside.

Halve and pit an avocado and scoop the flesh into a food processor. Remove coconut milk from refrigerator, open can, and scoop all of the thick cream on top (~1/4-1/2 cup) into the processor. Add zest of 2 limes, juice of 1 juicy lime (or 2 less juicy limes), honey, and salt. Blend to combine. Mixture should be smooth, thick and almost whipped-like. Try not to over blend or avocado will start to taste bitter. Taste and add more lime, honey, or salt if needed. Remember you want a bolder flavor at this stage because it will mellow once refrigerated.

Transfer mousse to a bowl and fold in 2/3 of the mango puree to incorporate. Cover bowl and refrigerate for at least an hour. It will thicken more as it chills.


Right before serving, spoon mousse over the walnut crust and layer over reserved mango puree and remaining walnut crumble. Serve to grateful diners! Any leftover mousse or walnut crumble is great as a breakfast pudding the next morning. 


  1. Happy New Year! This dessert sounds really interesting. I've never worked with avocado in a dessert but I'm pretty sure it works well -– should give a creamy texture to it, right?

    1. Happy New Year to you too Sini! Yes, the avocado gives the dessert a creamy texture assuming it's ripe. That said, I would not use an overly ripe avocado because you don't want the avocado flavor to dominate. And when it is blended together with the coconut cream it becomes a mousse consistency. Magic!

  2. I tried this and it was wonderful especially knowing that it is a 'healthier' dish. Of course I love an avocado in anything! Thanks for sharing....

    1. Thank you! It is hard to go wrong with avocados, isn't it?

  3. No cook and mango I'm this recipe? That's for me then ;) x

    1. That's right! It's a fun dessert, and it comes together quickly. Thanks for stopping by, Deena!


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