Mango, Lime and Coconut Cream Mousse
Easy
Prep 30 mins plus cooling
This Mango Lime and Coconut Mousse is as light as your traditional mousse with whipped cream and just as delicious as the coconut cream will produce a wonderful smooth creamy texture.
If you are catering for larger quantities, 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.
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 tins 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
Recipe Steps
- 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.
Substitute Ingredients:
- Lemon juice will also work in this recipe and the mousse can be garnish 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.