Mango and coconut mousse

Mango and coconut mousse

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For a hint of tropical add mango and coconut to the dessert mix. Start this recipe the day before.

The ingredient of Mango and coconut mousse

  1. 300ml cream
  2. half cup caster sugar
  3. 2 teaspoons coconut essence
  4. 1 tablespoon powdered gelatine
  5. 1/four cup water, just boiled
  6. Juice of one lime
  7. 2 cups frozen mango cheeks, thawed, pureed (see Notes)
  8. 1 cup thick Greek yoghurt
  9. Sliced mango, more, to serve
  10. Toasted coconut, to serve
  11. Cream, to serve

The instruction how to make Mango and coconut mousse

  1. Line base and aspect of a 12 x 23cm loaf pan with baking paper.
  2. Combine cream and sugar in a medium saucepan. Stir over low warmth until sugar dissolves. Increase warmness to medium and bring to boil. Remove from warmth. Add essence.
  3. In a small jug, whisk gelatine rapidly into water with a fork until dissolved. Blend into warm cream with juice. Set apart to chill.
  4. Whisk in mango and yoghurt. Pour into organized pan. Cover with plastic wrap and chill overnight till set.
  5. To serve, cast off plastic and invert mousse onto a serving plate. Gently dispose of pan, then paper. Serve in slices topped with more sliced mango, coconut and cream.

Nutritions of Mango and coconut mousse

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calories: https://schema.org
calories: NutritionInformation

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