Mango mousse

Name: Mango mousse
Prep time: 10 min
Cook time: 5 min
Total time: 5 min
Yield: Serves 4

Prep

10 min

Cook

5 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

5 min

Serves

Skill

Dairy and Lactose Free Almond Milks So Good Almond and Coconut Milks Low in Sodium

Ingredients

300g ripe mango chunks (from 1 large mango)
½ cup So Good Almond Hi-Protein Milk
2.5 tbsp maple syrup
1 tsp vanilla extract
1.5 tsp agar agar powder
¼ cup aquafaba (liquid from a can of chickpeas)
2 tsp lemon or lime juice

Nutrition per serving

Weight, measurement and temperature conversions

448 kJ

energy kj

2 g

protein

0.1 g

saturated fat

1.1 g

dietary fibre

23 g

carbohydrate

20 g

sugars

15 mg

sodium

Method

Add the mango, almond milk and maple syrup into a blender and blend until smooth. Transfer into a small saucepan and bring to a gentle boil. Add in the agar agar, whisk well and boil with the lid on for an additional 3 minutes. Transfer to a bowl and set aside to cool.
In the meantime, add the aquafaba into a bowl and beat for 4-5 minutes until thick and fluffy. Add in the lemon juice and beat again for 1 more minute. Gradually add it into the mango mixture and gently fold through until well incorporated.
Divide into 4 serving glasses and place in the fridge to set for a minimum of 2 hours or simply chill overnight.
When ready to serve, top with fresh mango, mint and pistachio and enjoy.

300g ripe mango chunks (from 1 large mango)
½ cup So Good Almond Hi-Protein Milk
2.5 tbsp maple syrup
1 tsp vanilla extract
1.5 tsp agar agar powder
¼ cup aquafaba (liquid from a can of chickpeas)
2 tsp lemon or lime juice