Mango And Coconut Mousse

1. 1

   Line bottom and sides of a 9 x 4 inch loaf pan with parchment paper.

2. 2

   Mix cream and sugar in a medium saucepan on low heat. Stir to dissolve sugar. Bring to a boil on medium heat. Remove from heat. Add the coconut extract.

3. 3

   Dissolve gelatin in 1/4 cup boiling water. Stir into the cream mixture with the lime juice. Set aside to cool.

4. 4

   Stir in mango and yogurt with a whisk. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight until set.

5. 5

   To unmold, invert mousse onto a serving plate. Gently remove pan, then parchment paper. Cut into slices. Serve topped with sliced mango, coconut and cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.