5-Minute Cashew Mango Mousse
Prep Time: 5 mins
Servings: 4
A creamy vegan mousse that is the ideal dessert – especially when you want something quick but decadent!
Equipment
- Blender (High-Speed)
Ingredients
- 3 heaping cups frozen diced mango or fresh – see notes
- 1 cup cashews soaked for 2 to 3 hours
- ½ cup unsweetened almond milk or soy or coconut milk, plus more if needed
- 4 soft medjool dates pits removed
- ½ teaspoon cinnamon
- pinch sea or Himalayan salt
Instructions
- Drain the cashews, discard the soaking liquid, and add to a blender along with all other ingredients. Blend on high until the mix is smooth and creamy. If using a Vitamix, or similar blender, you will likely need your plunger for this part. If you have a less powerful blender, you may need to add more milk to get the blending started.
- Divide among bowls and garnish with fresh berries if desired! You can keep this mango mousse in the fridge for up to 3 days.
Notes
If using fresh mango, start with half the almond milk. Add more milk as needed while blending. If using frozen, serve as soon as the mousse is blended.
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