Hey there, and welcome back, friends.

You are in for a treat!

Mango Macarons

These mango macarons are filled with mango-coconut buttercream to make this a sweet tropical treat perfect for summer. 

I hope you all had a great week and an even better weekend planned. Mother’s Day is coming up and I hope you are planning something special to celebrate the moms in your life. I’m going into this special day with a batch of these mango macarons.

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Hey there friends.  How are you doing? It feels as if summer is coming in hot this year. We are barely in June and we’ve had a few 90 degrees days. We are clearly going to need countless no-bake desserts to cool us down during the summer months. Today, I bring you a beautiful combination of creamy and sweet flavors in my Mango Panna Cotta dessert. 

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Happy Monday! And more importantly Happy Cupcake Mondays! If you follow me on Instagram, you know #cupcakemondays is how we start each week. If we have to deal with the Mondays, we might as well have some cupcakes and a sweet treat to kick off the week. Hence, we are starting this week off with a tropical delight. These mango coconut cupcakes will soon become a summer favorite. 

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Why am I bringing you a mango pie in what seems to be the dead of winter? Well, because I need an escape. This winter is bringing me down and I am creating spring and summer in my kitchen. Remember these lemon ricotta pancakes from two weeks ago? Or this browned butter Meyer lemon cake? They are all great ways to get your spring baking underway along with this fun mango pie with a coconut crust. 

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You guys!! Tropical margaritas are in the house today! I haven’t shared a cocktail recipe with you since last summer. WHAT?? How is that even possible? These peach raspberry martinis were the last cocktail and that was last summer. Needless to say, these Frozen Pineapple Mango Margaritas are here to rectify that and be available to you as you plan ahead to Cinco de Mayo. Not like we need a holiday for a cocktail anyway.

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Happy Monday friends! I have a tropical recipe for you today. I am excited!! These coconut mango mousse cups are an easy no-bake dessert for your summer and they are SO easy to whip up. Filled with a cream cheese sweet coconut mousse, it is infused with fresh mango puree. It’s pure magical and filled with tropical flavors.

Even though we are not having the warmest summer, I love no bake mousse desserts. They are perfect for the summer gatherings that are always on the go. They always feed a crowd and easy to transport. My favorites so far have been this white chocolate raspberry mousse, mango kiwi mousse and coconut mascarpone mousse. Although, I am thinking this tropical coconut mango mousse is blowing them out of the window.

I added cream cheese to the mousse this time around and it makes the mousse creamier and adds a tangy flavor.  The mousse is infused with fresh mango puree and coconut cream. It’s important you use ripe sweet mangoes to make your puree, otherwise you will be adding a little sour-tangy  taste that could throw off the recipe.

I’m keeping it short today as it is a long holiday weekend. But if you need a last minute dessert for the holiday, whip up this mousse today. All you need is 30 minutes 🙂

Print

Yield: 3 servings

Coconut Mango Mousse

This tropical coconut mango mousse will take you to the tropics with the creamy coconut mousse and sweet mango infusion. 

Prep Time 40 minutes

Ingredients

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• 1/3 cup mango purée (see recipe below)
• 4 ounces cream cheese, softened at room temperature
• 1 cup heavy cream or whipping cream, cold
• 1/4 cup coconut cream (NOT COCONUT MILK), cold
• 1 teaspoon coconut extract
• 1/4 cup powdered sugar
• 1/2 teaspoon unflavored gelatin
• ¼ cup toasted coconut flakes
• 1/2 cup shortbread cookies, crushed

Instructions

1. To make mango purée, peel and chop tow medium mangoes. Use a blender to purée the mangoes, until smooth.
2. Using an electric mixer on low speed, beat the cream cheese until smooth in a medium bowl. Add in the heavy cream, coconut cream, coconut extract, sugar and gelatin. Mix on low speed for about a minute to combine then increase the mixer speed to medium-high and beat the mixture until it thickens and soft peaks form. Fold in 1/3 cup of the mango puree and coconut flakes into the whipped cream mixture. Chill for at least 2 hours before serving.
3. To serve, assemble the layers in small serving cups or ramekins. Start with a layer of crumble shortbread cookies, then top with whipped cream mixture followed by the remaining mango puree and finally more of the shortbread cookies. Top with fresh mangoes and toasted coconut flakes. Serve immediately.

Notes

NOTES:

1. Use graham cracker crumbs for the base if you don't have shortbread cookies.
2. You can assemble the cup the night before serving, however, the shortbread layer might be soggy. It's best to assemble same day as serving.

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