Description
This light and creamy mango coconut mousse blends ripe mangoes with rich coconut cream and whipped topping for a tropical treat that’s as easy to make as it is delicious.
Ingredients
Scale
- 2 large ripe mangoes, peeled and cubed
- 1 cup coconut cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon unflavored gelatin
- 2 tablespoons warm water
- Toasted coconut flakes, for garnish
- Fresh mint leaves, optional for garnish
Instructions
- Place your mixing bowl and beaters in the freezer for about 10 minutes to chill.
- In a blender, purée the mango chunks until completely smooth.
- In a small bowl, bloom the gelatin by mixing it with warm water and letting it sit for 5 minutes.
- Add the bloomed gelatin and powdered sugar to the mango purée and blend again until well combined.
- Whip the heavy cream in the chilled bowl until soft peaks form, then gently fold in the coconut cream until smooth.
- Gradually fold the mango mixture into the whipped cream blend, being careful not to deflate the air.
- Spoon the mousse into serving glasses or jars.
- Chill in the fridge for at least 2 hours or until set.
- Garnish with toasted coconut flakes and a mint leaf before serving.
Notes
- Use very ripe mangoes for the best flavor and natural sweetness.
- Chilling your mixing bowl helps the cream whip better.
- For a vegetarian option, replace gelatin with agar-agar powder.
- Garnish just before serving for the freshest look.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 18g
- Sodium: 20mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg