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
- 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
- To make mango purée, peel and chop tow medium mangoes. Use a blender to purée the mangoes, until smooth.
- 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.
- 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:
- Use graham cracker crumbs for the base if you don't have shortbread cookies.
- 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.