A creamy vegan mousse that is the ideal dessert – especially when you want something quick but decadent!
3heaping cups frozen diced mangoor fresh – see notes
1cupcashewssoaked for 2 to 3 hours
½cupunsweetened almond milkor soy or coconut milk, plus more if needed
4soft medjool datespits removed
pinchsea or Himalayan salt
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.
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.