Organic Red Mango Mousse and Berry Parfait

Contributing Monkie

Published on August 24, 2009

Filed Under Full Recipe List, Recipes / Desserts, Recipes / Raw Tags ,

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redmango mousse berry parfait 01 Organic Red Mango Mousse and Berry Parfait

Organic Red Mango Mousse and Berry Parfait (raw)

A pure blender dessert recipe. One you can whip up in a moments notice and still feel like you did something really special.

Servering for 2

For the Mousse:

4 Cups Fresh Red Mangos

4 TB Virgin Coconut Butter (AKA Coconut Oil)

1/2 of a Vanilla Bean

2 TB Lime Juice

1 TB Lime Zest

1/2 Cup Agave or Maple Syrup

Pinch of Salt

1 Cup Berries

redmango mousse berry parfait 02 Organic Red Mango Mousse and Berry Parfait

Instructions Start Blending Process all ingredients except for the Berries and a cup of the mango in a food processor or blender until smooth and creamy. Transfer to a bowl and then Chill it in the fridge for at least 1-2hrs or overnight. Fill the cups with a layer of the mousse, a layer of fresh sliced mango, then another layer of the mousse, then a layer of fresh berries and so on until full. Top with a layer of fruit and fresh mint leaves.

This recipe is so easy and quick to make and makes such a lovely display for guests. It’s a light and creamy sweet desert that won’t weigh you down. It also makes a great healthy fruit breakfast.

  • Sue

    Before I try this – would I use coconut oil or coconut butter?? Also back to the pears – thanks for the note about making sure the frozen cranberries are at room temp before adding the oil.

  • http://greenchefs.tv Jana

    For this recipe you would use coconut oil (aka coconut butter). They BOTH refer to the oil. They both refer to the same product. I have never used the coconut paste product in anything or any recipes. I’m sure it is good for some things and great as for making a coconut milk like product with water etc. (although I assume a slightly powdery tasting one). But when you start getting into all of these raw recipes and getting the recipe books etc., just remember that anytime you see the recipe say it calls for “coconut butter”, it means the oil, unless it states otherwise. I think I’m going to edit all of my recipes that call it the butter and change it to call it the ‘oil’ even though the terms are interchangeable and refer to the same product, so it’s 100% clear.

  • http://www.wdkp.com/health/tips/guest-post-melissa-of-fitnessnyc/577.html guest post: melissa of fitnessnyc | health tips

    [...] Mango Berry Parfait—from gliving.com http://gliving.com/red-mango-mousse-berry-parfait/#more-12789 [...]

  • http://www.veganstrong.blogspot.com Gina

    This looks sooo yummy!!

    Just an fyi though….coconut oil and coconut butter ARE different.

  • Jana

    Thanks Gina! The only difference with the coconut oil term is coconut oil refers to its state when it is a liquid at warm temperatures, and coconut butter refers to it when it is in its solid state at colder temperatures.

    Here are some links that explain it in detail:

    http://www.wisegeek.com/what-is-coconut-butter.htm

    http://www.organicfacts.net/organic-oils/organic-coconut-oil/coconut-butter.html

  • iamKeicee

    "im eating pizza and mango mousse cake,so yummy!"

  • tvaztecaoficial

    Mousse de mango con chocolate ¿Se te antoja?
    http://bit.ly/cR8kj0

  • http://twitter.com/jamesramya jamesramya

    well we are still calling it mango mousse cake, hoping the pseud name will cover-up the bad baking :D

  • http://twitter.com/jamesramya jamesramya

    well we are still calling it mango mousse cake, hoping the pseud name will cover-up the bad baking :D



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