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Otto’s Gluten Free Mango Coconut Mousse

Our  dear friend of our market, named Otto, was hoping for a few more gluten free recipes! We said, too easy!

Experience the joy of guilt-free indulgence with our Mango Coconut Mousse, a divine dessert crafted for those who cherish gluten-free elegance. This heavenly mousse combines the vibrant flavours of ripe mangoes with the silky smoothness of coconut cream, creating a perfect symphony for your palate. Each serving is a luscious escape to tropical bliss, promising a light and fluffy texture that’s both gluten-free and irresistibly delicious. Perfect for health-conscious sweet lovers, our Mango Coconut Mousse offers a delightful finish to any meal without the worry. Treat yourself to this gluten-free delight and embrace a sweet experience that caters to your dietary needs!


  • 2 large ripe mangoes, peeled and chopped (reserve some slices for garnish) from Camberwell Fruit and Veg
  • 400 ml (about 1 3/4 cups) of coconut cream, chilled
  • 3 tablespoons honey or to taste (you can substitute with agave syrup for a vegan option) from Sweeties Fruit & Nuts
  • 1 teaspoon vanilla extract
  • Toasted coconut flakes, for garnish


  • Blender or food processor
  • Mixing bowl
  • Electric mixer or whisk
  • Serving glasses or bowls


  1. Prepare the Mango Puree:
    • Place the chopped mangoes in a blender or food processor.
    • Puree until smooth. If your mangoes aren’t very ripe or sweet, consider adding a tablespoon of honey or sugar to enhance the sweetness.
  2. Whip the Coconut Cream:
    • Ensure that the coconut cream is well-chilled; this helps it whip better.
    • Scoop the solid part of the coconut cream into a cold mixing bowl (discard the liquid or save it for another use).
    • Using an electric mixer or a whisk, whip the coconut cream on high speed until it starts to thicken and peaks form.
    • Add the honey and vanilla extract, and continue to whip until combined and fluffy.
  3. Combine Mango and Coconut Cream:
    • Reserve about one third of the whipped coconut cream for topping the mousse.
    • Gently fold the mango puree into the remaining two-thirds of the whipped coconut cream, trying to keep the mixture as light as possible.
  4. Assemble the Mousse:
    • Spoon the mango coconut mixture into serving glasses or bowls.
    • Top with a dollop of the reserved whipped coconut cream.
  5. Garnish and Chill:
    • Garnish with reserved mango slices and toasted coconut flakes.
    • Refrigerate the mousse for at least an hour before serving to allow it to set and the flavours to meld.
  6. Serve:
    • Once chilled, serve the mango coconut mousse as a refreshing and light dessert, perfect for a warm day or after a hearty meal.