Let Me Tell You About This Creamy Avocado Lime Mousse
Alright, so the very first time I whipped this up, I was actually trying to use up a couple of avocados that had gone a bit too soft for toast (you know the type — not quite guac, not quite trash). Anyway, my kid calls it "green pudding" and my partner claims it's the only dessert that's ever made him want seconds and thirds. He's prone to exaggeration, but still. I think that's saying something.
There was that one time I tried to make it in a regular old bowl with a fork—let's just say, avocado chunks are not the same as mousse. Live and learn, yeah?
Why You'll Love This, Or At Least Why I Do
I make this when I want something a bit fancy but don't feel like cranking up the oven (or, let's be honest, when I've forgotten to buy dessert for guests and need a last-minute miracle). My family goes absolutely wild for this because it's so creamy and light; honestly, it's the only way my brother will eat avocado voluntarily. There's also the bonus that you don't have to worry about eggs or anything weirdly technical. Just blend and chill. (OK, maybe not quite that simple, but it's pretty close.) Oh—and if you've ever accidentally over-zested a lime and thought all hope was lost, I promise the avocado forgives a lot of kitchen sins.
What You'll Need (And a Few Swaps I've Tried)
- 2 ripe avocados (if they're a bit mushy, that's perfect; if they're more like rocks, maybe try again next week)
- ¼ cup fresh lime juice (I've used bottled juice in a pinch, but fresh is so much zingier—my gran wouldn't approve though!)
- Zest of 1 lime (sometimes I skip this if I'm feeling lazy... it still works)
- ⅓ cup honey or maple syrup (agave is fine too; once I even used golden syrup, but it got a bit weird)
- ½ cup thick Greek yogurt (you can swap for coconut yogurt if you're keeping it dairy free)
- 1 teaspoon vanilla extract (I once used orange extract, but that's a story for the next section...)
- Pinch of salt (I just grab a little between my fingers, nothing too measured)
- Optional: 2 tablespoons coconut cream for extra silkiness (sometimes I don't bother, especially if there's none left in the cupboard)
How I Put It All Together (Plus a Few Oops Moments)
- Okay, first things first, scoop the avocado flesh into a blender or food processor. If you're stubborn and want to mash by hand, go for it — just don't blame me if it's a bit lumpy.
- Add the lime juice, zest, honey (or whatever sweet stuff you're using), yogurt, vanilla, and salt. If you remembered to grab coconut cream, toss that in too.
- Blend it up! Start on low, then ramp it up to high until everything is super smooth. This is where I usually sneak a taste—because sometimes the limes are a bit bossier than others and you need to adjust the sweetness. If it looks a bit weird and pale green, no worries — it always comes together in the fridge.
- Spoon the mousse into little jars, cups, or honestly, whatever you have handy. I once used espresso cups and everyone thought it was intentional and fancy.
- Pop them in the fridge for at least an hour. (If you're impatient, half an hour works in a pinch, but it's better after a longer chill. Or just eat it straight from the blender—who am I to judge?)
Notes From My Many Attempts
- If your avocados are a bit stringy, just blend a little longer. I actually find it works better if you scrape down the sides a couple of times.
- Once I forgot the vanilla and honestly, no one noticed. So there's that.
- Don't use too much lime zest — one time I did and it tasted like I'd licked a pine tree. Not ideal.
Some Variations I've Tried (And One Flop)
- Coconut yogurt is fab if you want it dairy free. Adds a nice tropical chill, too.
- Adding a tablespoon of cocoa powder makes a sort of "chocolate dream" version. My friend Hollie swears by it.
- I once tried blending in frozen mango... it just didn't work. The color was off and the texture went gloopy. Would not recommend.
Gear You Need (But Workarounds Exist)
A blender or a food processor makes this a breeze, but if you only have a stick blender, that'll do in a pinch. Or, as I mentioned before, a fork and lots of patience. But, seriously, life's too short for that much mashing.
How To Store It (If You Somehow Have Leftovers...)
This keeps in the fridge for about two days, covered. Although honestly, in my house it never lasts more than a day! If it does get a little brown on top, just give it a quick stir — it's just the avocado oxidizing, not a big deal.
How I Love Serving This (Family Traditions and All)
We usually top ours with a sprinkle of toasted coconut or a few fresh berries. My cousin likes to stick a ginger biscuit in for crunch, which I have to admit is pretty brilliant. Sometimes, if it's a birthday, I go all out with a little whipped cream and a twist of extra lime zest. Here's a great citrus zesting guide that helped me stop grating my knuckles off — just in case you need it.
A Few Pro Tips From My (Occasional) Failures
- Don't rush the chilling time. I once tried to serve it straight away and it was just too runny. Give it time to set up — it's worth it.
- Taste before chilling, because the flavors mellow a bit as it sits. Sometimes I go back and stir in a bit more honey after tasting. Oops.
- Use ripe (not overripe) avocados for best flavor. Though if they're a little past their prime, it still works — just maybe avoid any brown spots.
FAQ — Stuff Friends Have Actually Asked Me
- Can I make this vegan? – Yup! Just swap in coconut yogurt (or even silken tofu, which I tried once after reading this recipe—not bad, honestly).
- Will kids eat it? – Mine do, unless they see the avocados go in. Then it's a 50/50 shot. Hide the evidence, I say!
- Can I double the recipe? – Absolutely, just make sure your blender is big enough. Or do it in batches.
- What if I don't have fresh limes? – Bottled is fine, though you might need a bit more. Or, in a pinch, lemon works — though it's not the same vibe.
- Does it freeze? – Hmm. I tried it once. Texture gets a bit odd after thawing, so I probably wouldn't.
- Why's mine a weird color? – Sometimes the avocado and lime make a slightly brownish green. It's normal — just cover it well in the fridge.
Oh, and if you want to read more about choosing perfect avocados (because it's basically wizardry), Serious Eats has a good guide I wish I'd found sooner. Anyway, let me know if you try this mousse — or, you know, if you come up with another way to make avocados into dessert that actually works!
Ingredients
- 2 ripe avocados, peeled and pitted
- ¼ cup fresh lime juice
- ¼ cup honey or maple syrup
- ½ cup coconut cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon lime zest, plus extra for garnish
- Fresh mint leaves, for garnish
Instructions
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1Add the avocado flesh, fresh lime juice, honey or maple syrup, coconut cream, vanilla extract, and salt to a food processor or blender.
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2Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
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3Add the lime zest and blend briefly to combine.
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4Spoon the mousse into serving glasses or bowls. Chill in the refrigerator for at least 1 hour before serving.
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5Garnish with extra lime zest and fresh mint leaves before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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