Cilantro Mousse is an easy, elegant, slightly spicy appetizer that can be prepared up to 3 days ahead, making it perfect for entertaining.

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This delicious and unusual Cilantro Mousse recipe comes from a friend of my childhood friend Katey Hartwell, who lives part-time in Mexico. I  love any dish with cilantro, and as the name implies, this dish is full of it! Fresh cilantro leaves are blended together with jalapeño peppers, mayonnaise, cream, stock, onion, lemon and lime juice, soy sauce, and seasonings. Gelatin is added to keep it all together. Super flavorful, super colorful, super scrumptious! Plus, it can be prepared up to 3 days in advance, making entertaining easy and stress-free. In fact, it’s best to make it at least 24 hours before serving, to allow the flavors to blend.

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glass stand holding Cilantro Mousse ring filled with flowers

Cilantro Mousse

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Cilantro Mousse is an easy, elegant, slightly spicy appetizer that can be prepared up to 3 days ahead, making it perfect for entertaining. Fresh cilantro leaves are mixed together with jalapeño peppers, mayonnaise, cream, stock, onion, lemon and lime juice, soy sauce, and seasonings. Gelatin is added to keep it all together. Super flavorful, super colorful!

  • Yield: 1 6-cup molded ring (serves 16+ people) 1x

Ingredients

Scale
  • 2 to 3 bunches fresh cilantro – around 4 to 5 cups (leaves and soft stems)
  • 2 cups mayonnaise
  • 250 ml light cream (1 cup plus 2 tablespoons)
  • 4 to 5 tablespoons canned chopped jalapeno peppers
  • 2 tablespoons powdered or granulated chicken stock (can also use  vegetable stock)
  • 1/2 medium onion, coarsely chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Maggi “Jugo” seasoning sauce (see Note)
  • juice of 1/2 lemon
  • juice of 1/2 lime (or more to taste)
  • 2 cloves garlic, chopped
  • 1/2 cup cold water
  • 2 envelopes gelatin

Instructions

  1. Lightly oil a 6-cup ring mold ( I like to use a Tupperware Jel Mold but any mold or even a bowl will work).
  2. Put all ingredients except water and gelatin in blender or food processor and process until well blended. Set aside.
  3. Place water in a small saucepan and sprinkle gelatin evenly over the top and let stand for 5 to 10 minutes. Stir, then cook over low heat until gelatin is dissolved and clear. Stir into other ingredients.
  4. Pour mixture into prepared mold and refrigerate to set.
  5. To unmold, dip mold briefly in hot water – for around 30 seconds. (Note: if using the Tupperware mold, you don’t have to do this step.)
  6. Place a large plate on top of the mold, hold together and carefully invert. Once the mousse plops out onto the plate, remove the mold. Serve with crackers.

Notes

Note on Maggi seasoning: this liquid seasoning available in Mexican markets and some larger grocery stores (sometimes in the Asian food section). The “Jugo” sauce is different from the Asian and European versions of Maggi seasoning sauce. You can substitute 1/2 teaspoon soy sauce and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi Jugo.

Make ahead: Mousse can be made up to 3 days ahead, covered and stored in the refrigerator in its mold. Unmold just before serving.

  • Author: (Lee Clayton Roper)
  • Category: appetizers, make ahead, easy entertaining

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Comments

  1. My friend picked up four packages of cilantro for me instead of one. I went on a search for an appetizer that used a lot of cilantro for our church Christmas party. What a happy accident! I got nothing but raves! My only change was that I didn’t have canned jalapeños, so I substituted canned chilies. I think a little more heat would’ve been very nice, but everyone loved it just the way it was! My husband was eating it by the spoonful and said it didn’t even need crackers!

    1. Thanks Sue! I’m happy to hear your husband and guests liked the mousse. Would you mind giving the recipe a star rating? It will help others see how much you liked it!

glass stand holding Cilantro Mousse ring filled with flowers

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About the author

Hi, I'm Lee.

I’m an award-winning cookbook author and food blogger who believes cooking at home should be easy, elegant, and fun. My recipes and tips have been featured in national media, shared through cooking demos on TV stations across the country, and trusted by friends and readers for years. My goal is to encourage you and help build your confidence in the kitchen, so you can create meals that bring joy and connection around your table.


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