Name: Mango and coconut mousse
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 300 millilitre cream; 1/2 cup caster sugar; 2 teaspoon coconut essence; 1 tablespoon powdered gelatine; 1/4 cup just boiled water; juice of 1 lime; 2 cup frozen mango cheeks, thawed, pureed; 1 cup thick greek-style yoghurt; extra sliced mango, toasted coconut and cream, to serve

Mango and coconut mousse

The sublime flavours of mango and coconut are the key ingredients in this easy dessert. You can make it well ahead and just whip it out from the fridge to serve.

Serves 8

Prep

15M

Cook

10M

Total

25M

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Ingredients

300 millilitre cream

1/2 cup caster sugar

2 teaspoon coconut essence

1 tablespoon powdered gelatine

1/4 cup just boiled water

juice of 1 lime

2 cup frozen mango cheeks, thawed, pureed

1 cup thick greek-style yoghurt

extra sliced mango, toasted coconut and cream, to serve

Method

1.Line base and sides of a 12 x 23cm loaf pan with baking paper.

2.Combine cream and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and bring to boil. Remove from heat. Add essence.

3.In a small jug, whisk gelatine briskly into water with a fork until dissolved. Blend into hot cream with juice. Set aside to cool.

4.Whisk in mango and yoghurt. Pour into prepared pan. Cover with plastic wrap and chill overnight until set.

5.To serve, remove plastic and invert mousse onto a serving plate. Gently remove pan, then paper. Serve in slices topped with extra sliced mango, coconut and cream.

You can also use canned mango. Drain and blend.
Note

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Ingredients

Method

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