Today, we are making mangoes three ways:

  • Mango-Coconut Mousse
  • Mango & Chickpea Curry
  • Black Bean tacos w/ Mango Salsa

Hope you enjoy these recipes!

The video and written recipes can be found below!

Vegan Coconut Mango Mousse

Cook and Prep Time: 5 minutes (+1 hour)


You Need
  • 3 Mangoes, peeled and diced
  • 1 cup Cashews, soaked overnight
  • 1 small can Coconut Cream
  • 4 Medjool Dates, pitted
  • ½ tsp. Cinnamon
  1. Rinse and chop the produce accordingly.
  2. Add all ingredients to a blender.  Pulse until smooth.
  3. Transfer mixture to serving bowls.
  4. Refrigerate for at least 1 hour before serving. 
  5. Garnish with fresh mangoes and mint.  Enjoy!

Coconut Mango Curry with Chickpeas

Serves 3-4

Cook and Prep Time: 40 minutes

You Need:

• 1 large can Chickpeas, rinsed and drained
• 1 ¼ cup Brown Jasmine Rice, cooked
• 1 Green Bell Pepper, chopped thinly
• 1 Red Bell Pepper, chopped thinly
• 1 Yellow Bell Pepper, chopped thinly
• 1 White Onion, diced
• 3 Mangoes, peeled and diced
• 3 tbsp. Yellow or Red Curry paste
• 3 cloves Garlic, minced
• 1 inch. Ginger, fresh, roughly chopped
• 1 cups Coconut Milk
• 1 cup Vegetable Broth
• ¼ cup Fresh Cilantro, chopped
• Salt, to taste
• Black Pepper, to taste
• Olive Oil

  1. Rinse and chop all the produce accordingly.
  2. In a wok or large pan, set the heat to medium-high with 1 tbsp. of oil. Add garlic, ginger, and onion. Sauté for 5 minutes, until onion is translucent.
  3. Add the peppers and onion, cooking for 2-3 minutes, until the peppers soften.
  4. Add the coconut milk, broth, and curry paste to the pan, and stir until mixed evenly. Add the chickpeas back into the pan and cook for another 2-3 minutes.
  5. Add the mangoes and half of the cilantro to the pan, stirring frequently, and allowing it to reduce for 3-4 minutes.
  6. Add the coconut milk to the pan and bring the curry to a boil. Once boiling, reduce to a simmer and cook for another 7-8 minutes, allowing the curry to thicken.
  7. Distribute the rice evenly amongst the plates. Top the rice with the curry and garnish with the rest of the cilantro leaves. Enjoy!

BBQ Black Bean Tacos with Mango Salsa

Cook and Prep Time: 30 minutes
Serves: 3-4

You Need

• 1 large can Black Beans, rinsed and drained
• ½ cup BBQ Sauce
o ¼ cup Tomato Puree
o ½ cup Vegetable Stock
o 1 tbsp. Apple Cider Vinegar
o 1 tbsp. Coconut Nectar
o Salt, to taste
o Black Pepper, to taste
o 1 tbsp. Ground Cumin
o 1 tbsp. Smoked Paprika
o 1 tbsp. Garlic Powder
o 1 tbsp. Onion Powder
• Corn Tortillas
• Chopped Cilantro, for garnish
• Lime Wedges, for garnish
• Chopped Jalapeno, for garnish

For the Salsa

• 1 Mango, diced
• 1 Red Bell Pepper, diced
• ½ Jalapeno Pepper, diced (optional)
• ½ Lime, juiced
• ¼ cup Cilantro, chopped
• Salt, to taste

  1. Rinse and chop the produce accordingly.
  2. Make the BBQ black beans. Set a small pan to medium heat. Once hot, combine all barbecue sauce ingredients, and add them to the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the sauce has reduced by about ¼, about 5 minutes, stirring frequently. Add black beans, and toss to combine. Simmer for 5 minutes, until black beans have taken up the flavor of the sauce. If the sauce becomes too thick, add water of vegetable stock as need. Season to taste.
  3. Make the salsa. Combine all the ingredients in a bowl, and toss to combine. Set aside until ready to serve. (Note: you can make this ahead of time to allow flavors to marinate for 30+ minutes in the refrigerator.)
  4. Make the tacos. Add black beans to corn tortilla, and top with mango salsa. Garnish with cilantro and fresh lime juice. Add chopped jalapenos or hot sauce for heat. Enjoy!