Easy Chocolate Mango Mousse

Chocolate mango mousse
Westend61 / Getty Images
Prep: 5 mins
Cook: 60 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
427 Calories
26g Fat
48g Carbs
5g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 427
% Daily Value*
Total Fat 26g 33%
Saturated Fat 19g 95%
Cholesterol 34mg 11%
Sodium 55mg 2%
Total Carbohydrate 48g 18%
Dietary Fiber 4g 15%
Total Sugars 39g
Protein 5g
Vitamin C 45mg 226%
Calcium 58mg 4%
Iron 5mg 30%
Potassium 572mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These days, chocolate mousse can be found in practically every country around the world. But when Thai chefs take on this international favorite, you can bet it's going to be made extra wonderful with the addition of a few tropical touches. The following recipe hails from Bangkok and includes fresh ripe mangoes and coconut milk (instead of dairy cream). The result is a rich-tasting mousse that is actually much lighter in calories than most Western-style mousses. It's also naturally gluten free and lactose free.

Perfect for serving at a dinner party, as it can easily be made ahead of time.


  • 7 ounces (200 grams) dark chocolate, broken into small pieces, or semisweet chocolate chips

  • 1 can coconut milk, , regular or lite, or regular milk

  • 2 ripe mangoes

  • 1 large egg

  • 2 to 5 1/3 tablespoons brown sugar, or white sugar, to taste

  • 1/8 teaspoon ground cardamom

  • 1 pinch salt

Steps to Make It

  1. Gather the ingredients.

  2. Place chocolate pieces or chips in your blender or food processor.

  3. Crack in the egg, add in the mangoes, cardamom, salt, and 2 tablespoons brown sugar (more sugar can be added later if needed). Set aside.

  4. Pour 1 cup coconut milk into a pot and place over medium-high heat (reserve remaining coconut milk for later). Stirring occasionally, bring the coconut milk to a near-boil (you should see steam rising from all over the surface).

  5. Pour hot coconut milk into the blender over other ingredients and immediately blitz at high speed for 45 seconds to 1 minute, or until well blended.

  6. Add remaining coconut milk to the blender and blitz another few seconds. Test-test for sweetness. Depending on how ripe your mangoes are and how sweet your chocolate is, you may want to add up to 1/4 cup sugar, to taste.

  7. If more sugar was added, blitz again another 10 seconds.

  8. When desired sweetness is achieved, pour mousse into bowls or dessert cups and place in the refrigerator until firm (at least 4 hours). Your mousse will store well in the refrigerator for up to one week.

  9. Serve plain or for an extra special treat, add some whipped cream and fresh mango pieces (layers can also be made of mousse, whipping cream, and mango as done here for the photo). 

  10. Enjoy.

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