Mango Mousse

Mango Mousse

This light Mango Mousse is an excellent alternative to yet another chocolate mousse! It is easy to make from scratch and requires no cooking.  Made with soya yoghurt and almond milk, it is low in saturated fat and with no added sugar, yet it has the perfect amount of creaminess and sweetness.  It is perfect as a summer treat after school or for a special occasion.

Serves:  10

Dietary: Suitable for vegans, dairy-free, gluten-free, egg-free

Contains: nuts (almond milk), soya (soya yoghurt) and may contain sulphites (coconut)

Preparation time: 15 minutes



2 cups (330 g) mango, peeled, core removed and chopped (approximately 1½ mango)
1 cup (300 g) soya yoghurt,
1 to 2 Tbsp granulated sweetener (depending on taste)
¼ cup (65 ml) almond milk, unsweetened, fortified
2 Tbsp desiccated coconut
20 (100 g) blackberries



  1. Chop up and blend the mango.
  2. Add half the soya yoghurt and ½ to 1 Tbsp granulated sweetener and blend.
  3. Set aside in a bowl
  4. In a blender, add almond milk, the other half of the soya yoghurt, ½ to 1 Tbsp granulated sweetener and blend
  5. In 10 see-through espresso cups, evenly layer mango puree, soya yoghurt, and another layer of mango puree.
  6. Garnish each cup with 2 blackberries and a sprinkle of desiccated coconut.


This recipe has been donated by Melanie Glickman, a Student Nutritionist at the University of Westminster. 



Per serving: One expresso glass (80 g)
Total calories: 49 kcal
Fat: 2.0 g
Saturated Fat: 1.0 g
Carbohydrate: 5.4 g
Total sugar: 4.7 g
Fibre: 1.3 g
Protein: 1.7 g
Salt: 0.09 g



  • The mango mousse recipe is lower in fat, saturated fat, calories and sugar than a traditional mango mousse recipe.
  • This recipe is a good source of vitamin C.



  • You can substitute half the mango content with a blended carrot to increase vitamin A content.
  • You can use plain almond yoghurt instead of soya yoghurt.
  • You can swap desiccated coconut for almond flakes in the garnish.
  • You can swap almond milk for another plant-based milk if you are allergic to almonds.


Consumer Tested by Clara Stanmore, Biosciences student at University of Exeter

Checked by Kathy Lewis, R.Nutr., Registered Nutritionist


© 2022 The Caroline Walker Trust