Summer is coming! Celebrate with this simple, zesty mango and turmeric number. Free from dairy and gluten, as well as nuts (unlike most raw desserts). 


For the base... 

  • 1 cup shredded coconut 
  • 1 cup gluten-free oats
  • ½ cup Medjool dates 
  • 1 cup pumpkin seeds and sunflower seeds 
  • 2 tbsp coconut oil 

For the Turmeric Mango Mousse...

  • 2 fresh mangoes (about 2 cups diced mango) 
  • ¼ cup maple syrup 
  • Juice of 1 lime  
  • 2-3 tsp ground turmeric 
  • 1 tsp vanilla extract or powder 
  • ½ cup coconut cream
  • ½ cup coconut oil 


For the base...
Process all ingredients in the food processor until a crumble forms. 
Line a rectangle or square dish (approx. 6 cup capacity), loaf pan or silicon muffin moulds (we used these). 
Spread base evenly in dish or moulds and place in the freezer to set while you make your mousse. 
For the mousse...
Blend or process in the food processor the mangoes, maple syrup, lime juice, turmeric, vanilla until smooth. 
Slowly pour in the coconut oil and coconut cream, blend for 10-15 seconds (this will prevent mousse from splitting.  You don't want to over-process the coconut oil).
Pour mousse filling over base and set in refrigerator overnight, or freezer for 4-6 hours.