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Mango Coconut Mousse Recipe

Mango Coconut Mousse Ingredients:

Mango Coconut Mousse Recipe
Mango Coconut Mousse Recipe
  • 6 sheets unflavored gelatin
  • 40g confectioner’s sugar
  • 400 ml coconut milk – canned and unsweetened
  • 5 tablespoons pineapple juice
  • 2 tablespoons Batitda de Coco
  • 200 g heavy cream
  • 250 g mango pulp
  • 1/8 l pineapple juice
  • 1 teaspoon lemon juice

How to make Mango Coconut Mousse:

  • Soak the gelatin sheets in cold water. Mix together the sugar, coconut milk, pineapple juice and Batida de Coco in a mixing bowl.
  • Take about 3 tablespoons of the coconut mixture and mix into the gelatin until it has dissolved then pour this into the rest of the coconut mixture.
  • Place in the refrigerator until it starts to set, stirring in between. After about an hour take out of the fridge.
  • Whisk the cream until stiff and then fold into the coconut mixture. Fill into 6 forms and place in the refrigerator overnight.
  • For the coulis, cube half of the mango pulp, puree the rest with the pineapple juice. Add the lemon juice and fold in the mango cubes.
  • Turn the mousse out onto a plate and drizzle the mango coulis over the mousse. Decorate with a few mint leaves.

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