If you’re craving something tropical, light, creamy, and super easy to make, this Mango Coconut Cottage Cheese Mousse is going to blow your mind.
It’s got the natural sweetness of ripe mango, the smoothness of blended cottage cheese, and a coconutty twist that just feels like summer.
No baking, no cooking—just blend, chill, and enjoy.
Why I Love This Recipe
I first made this mousse on a hot afternoon when I had some ripe mangoes, an open container of cottage cheese, and a craving for something refreshing. It came together in minutes and shocked me with how luxurious it tasted. It’s now a go-to when I want dessert without the fuss.
- No cooking, just blending
- High-protein and naturally sweet
- Perfect for hot weather
- Super quick—ready in 10 minutes (plus chilling)
What You’ll Need
- 2 ripe mangoes, peeled and diced
- 1 cup full-fat cottage cheese
- 1/3 cup canned coconut milk (shake well)
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Toasted shredded coconut & extra diced mango for topping
Servings & Time
- Servings: 4
- Prep Time: 10 minutes
- Chill Time: 1–2 hours (optional, but makes it extra good)
Tools You’ll Need
- Blender or food processor
- Rubber spatula
- Measuring spoons and cups
- Dessert bowls or ramekins
- Spoon for serving
Pro Tips
- Use really ripe mangoes for the best flavor and natural sweetness.
- Full-fat cottage cheese blends smoother than low-fat.
- Chill the coconut milk beforehand so it’s extra creamy.
- You can blend the mousse longer for a smoother texture or less for a more textured, cheesecake-like feel.
- Garnish just before serving to keep things fresh and pretty.
Substitutions and Variations
- Mango → Use canned mango pulp or frozen mango (thawed) if fresh isn’t available.
- Cottage cheese → Use Greek yogurt or ricotta for a different texture.
- Coconut milk → Sub with heavy cream or almond milk (though it won’t taste as coconutty).
- Honey → Maple syrup or agave works great too.
- Add a pinch of cardamom or lime zest for a fun twist.
Make-Ahead Tips
You can make this mousse up to 2 days ahead. Store in sealed containers in the fridge. Garnish right before serving so the toppings stay fresh.
Recipe + Instructions
Step 1: Dice Your Mangoes
Peel and dice 2 ripe mangoes into small chunks. Save a few cubes for topping if you’d like.
Step 2: Blend the Base
Add the diced mangoes, 1 cup full-fat cottage cheese, 1/3 cup canned coconut milk, 2 tablespoons honey, 1 teaspoon vanilla extract, and a pinch of salt into a blender.
Step 3: Blend Until Smooth
Blend everything until smooth and creamy. Scrape the sides down once to make sure it’s all evenly mixed.
Step 4: Chill
Spoon the mousse into dessert bowls or ramekins. Chill in the fridge for 1–2 hours (if you can wait!).
Step 5: Garnish & Serve
Top each serving with a few mango chunks and a sprinkle of toasted shredded coconut.
Leftovers & Storage
Store covered in the fridge for up to 2–3 days. Best eaten chilled. Don’t freeze—it changes the texture too much.
Macros (Per Serving – 4 Servings)
- Calories: ~180
- Protein: 9g
- Carbs: 20g
- Fat: 8g
- Fiber: 2g
- Sugar: 18g (from mango and honey)
Why This Recipe Works (Quick Science)
- Cottage cheese has casein protein, which gives it a creamy, rich feel and helps it blend into a mousse-like texture.
- Mango is naturally thick and starchy, which gives body without thickeners.
- Coconut milk adds healthy fats and smooth mouthfeel.
- Blending emulsifies all ingredients into a stable creamy base—no gelatin needed!
Common Mistakes
- Using underripe mangoes: They’re too firm and not sweet enough.
- Skipping the blend time: Short blending leaves it too lumpy.
- Using low-fat cottage cheese: The texture is too watery.
- Adding toppings too early: Mango and coconut can get soggy or sink in.
What to Serve With
- A crisp coconut cookie on the side
- Iced green tea or a mango smoothie
- Toasted almonds or pistachios for crunch
FAQ
Can I make this without a blender?
You can try a food processor, but a blender gives the smoothest texture.
Is it sweet enough without honey?
If your mangoes are super ripe, yes! Taste before adding sweetener.
Can I use frozen mango?
Yes! Just thaw and drain off any extra juice before blending.
Is this good for breakfast?
Definitely. It’s full of protein and natural sugars—just skip the extra honey if you want it lighter.
Final Thoughts
This Mango Coconut Cottage Cheese Mousse is what happens when you want something easy but still special. It’s creamy, fruity, and feels like sunshine in a bowl. Make it once, and you’ll be finding excuses to whip it up again and again. Try it out, then drop a comment below and let me know how it turned out—or what fun twist you gave it!
