Mango and Berry Mousse

Mango and Berry Mousse

Mango and Berry Mousse

A decadent mousse made with cashew nuts

(Serves 2)

Prep time: 2 hours chill time, 6 hours soak time / 1 hour prep



40g raw macadamias

20g desiccated coconut

1 medjool date

1/2 tbsp coconut oil

pinch ground cinnamon

pinch salt


20ml water

2 heaped tsp agar flakes

100ml full fat coconut cream

75g raw cashews, soaked in cold water overnight (or 6 hours)

1⁄2 large (or 1 small) ripe mango

1⁄2 lime, zest & juice

15g coconut oil

2 tsp maple syrup

pinch ground ginger

Berry Coulis Topping

250g frozen mixed berries

1⁄2 tbsp maple syrup

Fresh raspberries and mint to garnish

How to make it…

1. Start by making the berry coulis. Blend the frozen berries in a blender/food processor to create a purée. Pass the purée through a fine sieve to remove the seeds and sweeten with the maple syrup (to taste). Refrigerate the berry mixture for later.

2. Pre-heat the oven to 180°C/350°F/Gas 4 to prepare the base.

3. Grease tall pastry ring moulds lightly with coconut oil and set aside on a baking tray.

4. Spread the macadamias onto a small tray and roast for 5-10 minutes until golden. Allow to cool.

5. Place the macadamias and the remaining base ingredients into a high-speed blender and blend to combine – you want the macadamias to be relatively finely chopped but still retaining some texture.

6. Place even quantities of base mix into the bottom of moulds, press down with the back of a spoon and chill.

7. To prepare the mousse filling; place the agar flakes in a small bowl and sprinkle over the top with water; allow to soften for 10 minutes.

8. Gently heat the coconut cream in a small saucepan until hot. Add the softened agar flakes and water and bring the coconut cream to a boil without stirring, then simmer for 5-10 minutes, stirring occasionally to allow the flakes to fully dissolve.

9. Remove from the heat, decant into a clean bowl and allow to cool to room temperature.

10. Drain and rinse the cashews and, along with the remaining filling ingredients, including the coconut mixture, place into a high speed food processor and blend until smooth.

11. Decant equal amounts of the mousse filling onto the chilled bases and continue chilling for a minimum of 2 hours to firm up. The desserts can be securely covered and chilled for a couple of days.

12. Take the desserts out of the fridge 30 minutes before serving and leave at room temperature. Then transfer to your serving plate, slide off the pastry moulds and spoon over the berry coulis topping.

Notes: the dessert keeps for up to 2 days in the fridge and can be made a day in advance. The base can be frozen but the mousse may split so best to make fresh.

Recipe by Chef and Nutritionist Francesca Klottrup for the ICSA-accredited Natural Chef Diploma Courses at the College of Naturopathic Medicine (CNM)

Featured in Thrive Magazine Winter 2020 issue >>