Disclosure: I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.
A friend recently made a chocolate avocado mousse, and it inspired me to experiment with avocado. While I loved the chocolate avocado mousse, I really wanted to make something to show off the beautiful green color of avocado. After aimlessly searching the internet, I settled on the idea of making a key lime avocado mousse. I know that your traditional key lime pie is actually more white than anything, but I really love the idea of making a lime mousse that is actually green.
|I mean, it's too pretty a color to ignore!|
I whipped up one avocado’s worth of mousse, adjusted it a bit, and basically fell in love with it. It was just a bit tart with a strong hint of vanilla, and it tasted nothing like avocado. I just couldn’t stop eating it. I finally had the self-control to put it away and discovered that after just a little bit of time in the fridge, the mousse set beautifully. And, because of the sugar and the lime juice, it stays green. It’s kind of awesome.
This mousse is simple, delicious, and so quick to put together. You can easily double the recipe and pour it into a graham cracker pie crust to make a delicious key lime pie. It’s full of good-for-you fat, has no cholesterol, and has an absolutely divine texture. Do you have an avocado in your kitchen? Go make this. Right now. It’s totally worth it.
Avocado Key Lime Mousse
2 California avocados
Juice of 3 limes
Zest of 3 limes
1 teaspoon vanilla extract
1/4 cup honey or agave (may have to adjust to taste)
Dash of salt
1. Place the avocado in the bowl of a food processor and process until smooth. If you don’t have a food processor or a blender, feel free to go at it with a fork, it will just take a little longer.
2. Add the juice, lime zest, vanilla, honey, and salt. Mix to combine. Adjust the honey as desired.
3. Chill in the refrigerator for at least an hour. Serve cold.