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5-Minute Cashew Mango Mousse

Author : Ashley Madden
Prep Time: 5 mins
Servings: 4
Course: Dessert
A creamy vegan mousse that is the ideal dessert – especially when you want something quick but decadent!


  • Blender (High-Speed)


  • 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


  • 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. 
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