Avocado & Cocoa Mousse with Fresh Mango

Photo of Avocado & Cocoa Mousse with Fresh Mango by Mario

Are you ready to sweeten up your weekend?

Avocados! Yes, in a dessert! They’re usually used in salads, salsas, sandwiches etc., but at the end of the day, it’s a fruit, so why not a dessert? The great thing about avocados is that the texture of their flesh has an almost creamy feel, despite the fact that it’s completely dairy free. What’s more, when blended it turns into a super silky mousse, that can be used in variety of desserts. Now, to keep as smooth we’re going to use maple syrup to give our mousse a bit of sweetness. The consistency of maple syrup combines really well with the thickness of blended avocados and pure cocoa powder. It also helps to break it down a little, creating a phenomenal, silky smooth, melt-in-the-mouth mousse!

Avocados are rich in multiple vitamins, such as B, K, as well as C and E, and maple syrup is a great source of some of the dietary minerals.

This recipe is gluten free, dairy free and vegetarian 🙂


Avocado & Cocoa Mousse with Fresh Mango

Prep time: 15 minutes

No cooking required

Total time: 15 minutes (+optional setting time)

Serves 2

Recipe by Tom


  • 2 ripe avocados (see notes)
  • 30 g pure cocoa powder
  • 5 tbsp maple syrup
  • Seeds from half of vanilla pod (see notes)
  • 1 Mango, skin off


  1. Place avocados into a large measuring jug and blend into paste using a hand blender.
  2. Add cocoa powder, maple syrup and vanilla seeds, keep blending until smooth.
  3. If it’s not sweet enough for you, just add some more maple syrup.
  4. Cut the mango flesh around the seed, discard the seed and cut the flesh into half a centimetre cubes.
  5. Divide mango cubes into two glass goblets or ramekins and top up with avocado mousse.
  6. Keep in the refrigerator for a couple of hours to set or enjoy straight away 🙂


Photo of Avocado & Cocoa Mousse with Fresh Mango by Mario
  • The best way to cut the avocados in half lengthwise is to cut into the avocado, run the blade around the seed, then take the knife out and put it aside. Twist the halves in opposite ways to separate them. To take the stone out you can either scoop it out with a table spoon or gently tap the blade of the knife into the seed and twist.
  • To deseed the vanilla pod, run a small sharp knife through the pod cutting it in half lengthwise. Then, with the back of the blade, run the knife against the inside of the pod. The vanilla seeds will be removed along with the ‘flesh’ and will appear as a thick paste – and that’s exactly what we want.

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