Avocado Mousse with Lime

This creamy textured mousse can be served as a starter or a light lunch.

Good with a topping of fruit salsa and tortilla chips.

Prepare ahead:The mousse can be made up to 12 hours in advance.

4 servings

Preparation Time15 min

Preparation Time - Text15 mins, plus chilling


Total Timeunder 4 hours

Make Ahead RecipeYes

Recipe Coursecold appetizer, main course

Dietary Considerationpeanut free, tree nut free

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturebuttery, creamy, rich


  • 2 large ripe avocados
  • Grated zest of 1 lime
  • 2 tbsp fresh lime juice
  • 3½ oz (100g) low-fat cream cheese, softened
  • Salt and freshly ground black pepper
  • 2 tsp unflavored powdered gelatin
  • 1 egg white (optional)
  • Four 4 oz (100ml) ramekins


  1. Pit and peel the avocados and scoop the flesh into a blender or food processor. Add the lime zest and juice, and process until really smooth.

  2. Add the cream cheese and blend until completely combined. Season with salt and pepper. Transfer to a bowl.

  3. Sprinkle the gelatin over 2 tbsp of water in a small heatproof bowl. Let stand about 5 minutes until the mixture looks spongy. Place the bowl in a skillet of barely simmering water and stir constantly until the gelatin dissolves.

  4. Drizzle the dissolved gelatin over the avocado mixture, and stir well. If using, beat the egg white until soft peaks form. Fold the egg white into the avocado mixture.

  5. Spoon into four 4oz (100ml) ramekins. Cover with plastic wrap and refrigerate 2 hours, or until chilled and set. Serve chilled.


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This reminds me of the avocado ice cream at my favorite Spanish heladeria! I haven't found anything like it since it closed, but this sounds really intriguing.


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