Mango & Coconut Mousse


Had I added a sneaky splash of white rum, this recipe would have been like eating a mango Pina Colada.

It is coming to that time of the year when friends and family in Melbourne are jealous of the never ending supply of mangoes in our region.


There is something amazing about eating a simple mango "cheek" with the juices running down your face and hands, and I love the homemade mango sorbet recipe I use courtesy of a friend.


So this weekend I experimented with a couple of mangoes and the result was a tropical celebration!


There was one little ingredient missing and it would have transported my husband and I to a deserted island paradise and that was white rum. Had I added a sneaky splash of white rum, this recipe would have been like eating a mango Pina Colada - and as we sat by the pool it would have been heaven.


Either way this recipe is just divine, and better yet, SO easy to make.


Prep 3 hrs (Includes setting time)


INGREDIENTS

2 large mangoes peeled and chopped

1/2 cup icing sugar

1 tbs gelatine powder

1/2 cup hot water

300ml whipped thickened cream

1/4 cup desiccated coconut

Handful of mix berries for garnish

Mini tart pastry cases (Optional, as you could have this on its own)


THERMOMIX METHOD

  1. Insert the butterfly and pour in the cream. Whip on speed 3 until soft peaks have formed. Place in a bowl and set aside.

  2. Clean the Thermomix bowl and add the coconut, mango and icing sugar, then blend 10sec/sp8. Scrape down the sides, repeat then place into a glass bowl.

  3. Add the gelatine to the hot water and dissolve.

  4. Mix the gelatine through the mango mixture and stir through well.

  5. Fold in the whipped cream gently until combined, and place in the fridge until chilled and set.

  6. When the mango is set, place it into a piping bag and pipe into the tart cases. Top with mixed berries and sprinkle some coconut over the top.

Non-THERMOMIX METHOD

  1. In a mixer whip the cream until soft peaks have formed then set aside.

  2. Add the mangoes, coconut and sugar to a blender and pulse until a thick puree is formed.

  3. Place the mango puree into a glass bowl.

  4. Dissolve the gelatine in the hot water then add to the puree and mix through well.

  5. Fold the whipped cream into the mango puree gently until well combined and place into the fridge to chill and set.

  6. When the mousse has set, place into a piping bag and pipe into the tart cases. Top with berries and sprinkle some coconut over the top.

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