This peanut butter mousse is spicy, zesty decadent. A must try! |

A decadently spicy manba (peanut butter) mousse

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Earlier today, I told you about my decadent peanut butter butter toasts. And now, here I am serving you a spicy dessert. But not just any dessert, a spicy peanut butter mousse! Manba in a weird fashion. Again. I am definitely on a roll with my bizarre recipes today, aren’t I?

Wait. Don’t run off yet! Give me a chance to sell you on this particular recipe. I promise it will be worth your while. Plus, you must be curious to know when, how and why this crazy recipe came to be, aren’t you?

To be honest, this spicy peanut butter mousse was born out of my own laziness

Two weeks ago, I went grocery shopping for the ingredients to prepare a peanut butter mousse that had been tempting me for days. As I perused the supermarket aisles in search of the perfect local manba, I stumbled upon row after row of “manba pimenté,” spicy peanut butter. There was no regular Haitian peanut butter in sight. I could’ve headed to the next grocery store. Anyone in their right mind would’ve done so, especially in Haiti. After all, here, that’s what we do. We run from one store to the next in search of the best products at the best prices. That day, however, I simply wasn’t up for a second store visit. I couldn’t find the energy to walk in another place just to grab one jar of regular manba. Such a trip just didn’t seem worth it.

Our Haitian peanut butter, manba as we call it, is either salty or spicy. |

Yet, I was absolutely set on trying that manba mousse

I thus decided to take the crazy lazy road. You all know by now that I am a fan of our Haitian manba pimenté. I convinced myself that it made more sense to purchase something which leftovers I knew I would eat. If I failed my mousse, I would at least still enjoy what was left of the peanut butter jar. This would avoid a lot of waste. Such a choice seemed logical and financially wise.  Following that logic, I grabbed my spicy peanut butter jar, dropped it in my basket and took it home with me.

I can’t say that impulse move of mine didn’t scare me. When it came time to prepare my mousse, I did so without telling a soul. I even hid the jar so that no one would realize what I was up to. If my mousse failed, I wouldn’t have any witness to my failure.

This peanut butter mousse is spicy, zesty decadent. A must try! |

Luckily, I did not fail. Believe it or not, my lethargic state at the store that day had led me to one of the best culinary decisions I could have ever made. The piment bouc in the peanut butter was an unexpected surprise that had our taste buds singing. Combined with some lime zest, the spiciness had given that mousse an extra kick. One that I now am convinced any manba mousse shouldn’t live without.

This spicy and zesty peanut butter mousse is a decadent treat that I urge you to try.

The recipe below contains affiliate links. This means that I will earn a commission if you click through and make a purchase.

A spicy Haitian peanut butter mousse

This peanut butter mousse gets its extra kick from my using our Haitian manba pimenté, a savory peanut butter that is enhanced with piment bouc.

Prep Time 10 minutes
Servings 4 people


  • ½ cup heavy whipping cream
  • 4 oz cream cheese room temperature
  • ¼ cup manba piqué spicy peanut butter
  • ¼ cup confectionner sugar
  • ½ tsp vanilla
  • 1 lime zest


  1. Using your hand mixer, whip the cream until it becomes stiff

  2. In a separate bowl, beat the cream cheese and spicy manba until creamy
  3. Add the sugar, lime zest and vanilla
  4. Beat until smooth
  5. Fold the manba mixture into the whipped cream without deflating it
  6. Cool in the refrigerator
  7. Serve by the spoonful or (if you’re skilled) piped in dessert ramequins

Recipe Notes

The brand of spicy peanut butter I used was on the mild side. If you're worried about it being too spicy, try using regular savory peanut butter and adding just a small strip of a mashed hot habanero pepper. Don't add too much at once as the flavors will develop with time. 

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