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Elegant Mango Passion Fruit Mousse Cups

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A quick and elegant tropical dessert featuring airy mango-passion fruit mousse on a crisp coconut cookie base, perfect for entertaining or a special treat.

Ingredients

Scale
  • 1 ½ cups (150g) coconut cookies, crushed (e.g., Biscoff coconut cookies or coconut-flavored shortbread)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) powdered sugar (optional)
  • 2 ripe mangoes, peeled and chopped (about 2 cups or 300g pureed)
  • 4 passion fruits, halved and pulp scooped out (or about ½ cup/120ml passion fruit juice)
  • 1 cup (240ml) heavy cream, chilled
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons (6g) gelatin powder (or agar-agar for vegetarian option)
  • 3 tablespoons (45ml) water
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the Coconut Cookie Base (10 minutes): Crush coconut cookies finely using a food processor or rolling pin. In a mixing bowl, combine crushed cookies, melted butter, and powdered sugar if using. Mix until crumbs resemble wet sand. Press mixture firmly into the bottom of serving cups or ramekins. Chill in fridge to set.
  2. Puree the Mango (5 minutes): Blend peeled and chopped mangoes until smooth, about 2 cups (300g) puree. Set aside.
  3. Bloom the Gelatin (5 minutes): Sprinkle gelatin powder over 3 tablespoons (45ml) cold water in a small bowl. Let sit for 5 minutes until swollen. Gently warm gelatin in a small saucepan over low heat until dissolved, do not boil. Remove from heat and cool slightly.
  4. Make the Mousse (15 minutes): Whip chilled heavy cream with granulated sugar and vanilla extract until soft peaks form. Gently fold mango puree into whipped cream. Stir in dissolved gelatin evenly, then fold in passion fruit pulp or juice carefully to combine without deflating mousse.
  5. Assemble and Chill (at least 2 hours): Spoon or pipe mousse over chilled coconut cookie base in serving cups. Smooth tops with spatula. Cover and refrigerate for minimum 2 hours to set. Garnish with fresh passion fruit seeds or toasted coconut flakes before serving.

Notes

Use agar-agar instead of gelatin for a vegetarian or vegan option. Substitute heavy cream with full-fat coconut cream for dairy-free version. Press cookie base firmly and chill well to keep it crunchy. Adjust sugar based on mango sweetness. Chill mousse at least 2 hours for best texture. Garnish with toasted coconut flakes or fresh passion fruit seeds for extra flavor and presentation.

Nutrition

Keywords: mango mousse, passion fruit dessert, tropical mousse cups, coconut cookie base, easy mousse recipe, no bake dessert, quick dessert, summer dessert

Find it online: https://tomyumy.com/elegant-mango-passion-fruit-mousse-cups-recipe-5-easy-steps-for-perfect-dessert/