Description
A delicious and creamy dessert that brings a taste of tropical paradise to your table with the sweet flavor of fresh mangoes.
Ingredients
Scale
- 2 large mangoes, chopped into chunks
- 1 teaspoon lemon juice
- 3 tablespoons honey (or any sweetener of choice)
- 1 1/2 tablespoons water
- 1 teaspoon unflavored gelatin powder
- 3/4 cup unsweetened canned coconut milk or cream (full fat, refrigerated overnight; use only the coconut solids)
- Tajin seasoning (optional, for garnish)
Instructions
- Prepare Mango Puree: In a blender, combine the mango chunks, lemon juice, and honey. Blend until smooth and set aside.
- Bloom Gelatin: In a bowl, add the water and sprinkle the gelatin over it. Let it sit for 5 minutes then heat until liquid.
- Combine Gelatin and Mango Puree: Pour the liquefied gelatin into the mango puree. Blend again for 30 to 45 seconds, then chill in the refrigerator for 1 hour.
- Prepare Whipped Coconut Cream: Scoop coconut cream solids into a mixing bowl and beat until soft peaks form. Refrigerate.
- Combine Mango Puree and Whipped Coconut Cream: Gently fold in the whipped coconut cream into the mango puree.
- Portion and Chill: Divide the mousse into serving glasses and chill in the refrigerator for at least 3 hours.
- Serve: Top with reserved mango chunks and sprinkle with Tajin seasoning if desired.
Notes
Store any leftovers in the refrigerator for up to 3 days. For best taste and texture, enjoy within the first day or two.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mango, mousse, dessert, tropical, vegan