Valentine’s Day is just around the corner friends and nothing says I love you like a homemade treat for your loved ones. Whether you are celebrating the day with your Valentine, kids or girlfriends, this homemade decadent peanut butter chocolate mousse would be perfect for all your chocolate lovers and peanut butter lovers.

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I don’t know about you but I am always looking for new recipes to entertain family and friends. Especially classic recipes that bring all the comfort and familiar tastes of our childhood. Of course, every now and then, I like to spice these classics up with new twists. This chocolate coffee mousse with strawberries brings the rich traditional flavor of Folgers Coffee to a silky chocolate mousse for a comforting dessert.

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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 🙂

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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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Hello friends!! I have another St Patrick’s Day recipe for you today. I made these mint chocolate mousse cups for my husband last week and I was not going to share them since they were so easy. But they were too good not to share and I hope you enjoy them as much as he did. (more…)

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Happy Friday 🙂 I am posting two recipes for you today! I couldn’t keep these from you. You know tropical flavors are my favorites and it’s because they are so perfect over the summer. With the humid days and blistering heat upon us, I am turning on the oven less these days and enjoying some no-bake recipes. This mango kiwi mousse is perfect for summer entertaining and it is so easy to whip up!

These mousse cups are bursting with lots of summer flavors starting with a light and airy mango coconut mousse which is topped with fresh slices of kiwi, toasted coconut and mango. Imagine the tropics in a jar!! Amazing 🙂

I’m sharing the recipe over at my friend’s Meriem’s blog, Culinary Couture , today. She is one of my favorites as she LOVES macarons and of course this girl is a fan. She is observing Ramadan and a few of us are stepping in to keep her blog going while she observes this holy month. Be sure to stop by for the recipe and check out her numerous mouth-watering recipes.

I hope you have a great weekend!! And be sure to grab the recipe for these mango kiwi mousse cups HERE.

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Update 4/13/16: I am including the recipe below for you here as well. 

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Yield: 6 6-oz servings

Mango Kiwi Mousse

This light and refreshing mango kiwi mousse is bursting with tropical flavors!

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

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• 3 ripe mangoes, peeled and chopped up
• ⅓ cup sugar
• 1 teaspoon unflavored gelatin
• 1 cup heavy cream
• ¼ teaspoon coconut extract
• 2 kiwis, peeled and sliced
• ¼ cup coconut, toasted

Instructions

1. In a food processor, process 2 cups of the chopped mangoes until smooth. You should have about 1 cup puree. In a medium saucepan, combine sugar and gelatin. Stir in 2 tablespoons cold water. Cook over low heat and stir until gelatin dissolves. Remove from heat and stir in mango puree. Let cool to room temperature.
2. In a chilled bowl, beat the heavy cream and coconut extract using an electric beater until soft peaks form. Fold in the mango puree until just combined. Cover with plastic wrap and chill for at least 4 hours or overnight until set.
3. To serve, divide half the mousse among ramekins, bowls or cups. Top with kiwis, mangoes and coconut. Top with remaining mousse. Sprinkle with toasted coconut.

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Hi guys! I’m bringing you another Valentine’s Day inspired recipe today. This White Chocolate Mousse with Riesling and raspberries is my selection for this month’s Pass the Cook Book Club! If you are new around here, Pass the Cook Book club, created by Kita of Pass the Sushi, is group that encourages its members to dust off their ever growing collections of unloved unused cookbooks and challenge themselves to try more recipes. Each month, three recipes are chosen from a selected cookbook and club members can pick the recipe they want to try and we all post on the same day. However, you don’t need a blog to participate. There is a Facebook group to share your chosen recipe.

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