Mango, lime and coconut cream mousse
This mousse is utterly delicious, quick to prepare and good for you too. Bring a little bite of Tropicana into your kitchen using a few simple fresh ingredients. – Serves 6
Ingredients
- 2 large mangoes, peeled and diced
- Zest and juice of 1 lime
- 1/3 cup pure icing sugar sifted
- 1 tablespoon of gelatine powder
- ¼ cup hot water
- 2 x 400ml tin of coconut cream to yield about 2 cups of thick pure coconut cream
- 1 extra lime, mango and passionfruit for garnish
- Good handful of mint
- Toasted coconut chips
Method
- Refrigerate the tins of coconut cream for 30 minutes until chilled.
- Place the diced mango, lime zest and juice and the icing sugar into a food processor and blend until smooth.
- Dissolve the gelatine in the hot water and whisk to combine, then whisk this into the mango and lime mix.
- Remove the coconut cream from the tins leaving behind the coconut water and whip this in the bowl of a mixer on medium speed, then increase the speed to high and continue to whip until the cream is fluffy and creamy.
- Fold the coconut cream through the mango and lime mix and then spoon into glasses or jars for serving.
- Garnish with a salad of extra sliced mango, lime segments, passionfruit and mint leaves and coconut chips.
Tips
- This is not going to be as light as your traditional mousse with whipped cream, but it will be just as delicious, as the coconut cream will produce a smooth and creamy texture.
- For more people the mousse recipe can be easily doubled or tripled and instead of mangoes, the mousse can also be made with bananas or strawberries.
- For a more traditional texture you can use 1 cup of thick yoghurt and 1 cup of whipped cream folded through the blended mango.
Substitute Ingredients:
- Lemon juice will also work in this recipe and the mousse can be garnished with a combination of different fruits.
- Banana and mango is also another fantastic combination.
- Use toasted macadamia nuts, flaked almonds or your favourite nuts for extra crunch and texture.
