Name: Mango And Coconut Mousse
Yield: 4 servings
Ingredients: 1 1/4 cups heavy cream; 1/2 cup sugar; 2 teaspoons coconut extract; 1 tablespoon unflavored gelatin; 1 lime; 9 ounces frozen mango chunks, thawed and pureed; 1 cup plain greek yogurt; sliced mango; toasted coconut; cream

Servings: persons

1 1/4 cups heavy cream
1/2 cup sugar
2 teaspoons coconut extract
1 tablespoon unflavored gelatin
1 lime
9 ounces frozen mango chunks, thawed and pureed
1 cup plain greek yogurt
sliced mango
toasted coconut
cream

1
Line bottom and sides of a 9 x 4 inch loaf pan with parchment paper.
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
Dissolve gelatin in 1/4 cup boiling water. Stir into the cream mixture with the lime juice. Set aside to cool.
4
Stir in mango and yogurt with a whisk. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight until set.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mango And Coconut Mousse

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