Vegan Mango Mousse with Biscuit Base
Ingredients
- 1/2 cup coconut milk (canned)
- 1 tbsp condensed coconut milk
- 100g frozen mangos
- 1 tsp turmeric powder
- Aquafaba (liquid from 1 can of chickpeas)
- 1 tbsp powdered icing sugar
- 1/4 tsp cream of tartar
Base
- Your favourite biscuit (used lotus biscoff)
Preparation
Add chilled coconut milk to a bowl and using a hand whisker or an electric whisk, whisk for 2-3 minutes.
Add frozen mango to a high speed blender for 1-2 minutes until the mixture is nice and smooth.
When you are done add this into the bowl with the coconut milk.
Add the condensed coconut milk to the bowl, stir this in and then whisk for another 2 minutes until smooth.
Add a small amount of turmeric powder.
In a medium sized bowl, drain the chickpeas of the aquafaba juice.
Once you have drained all of the chickpea liquid or aquafaba, start whisking again for around 3 minutes until it turns from a transparent yellow colour to a whiter colour.
At this point, start to add the powdered icing sugar and cream of tartar and whisk again for another five minutes until the mixture becomes much more fluffy and white and you can make stiff peaks.
Then take half of the mixture you have made and add it to your main bowl and stir and combine these fully.
You can crush the biscuits however you prefer.
Add the crushed biscuits to the base.
Fill up the jar or glass with the mango mixture.
Finish off the pot with one or two spoonfuls of the aquafaba whip.
Tips
Only add the aquafaba whip if you got a nice thick and creamy texture and enjoy.
