Tropical Mousse – a delicious recipe with ruby grapefruit, yellow mangos, coconut milk, mango, table cream, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Extract the pulp cells from the ruby grapefruit.
2
Boil the Tapioca-pearl in hot water with a sifter for 10 minutes.
3
The Tapioca-pearl will stick to the surface easily.
4
Therefore, use plenty of water and keep stirring when boiling.
5
The Tapioca-pearl will be ready when they turn 80% transparent.
6
The core of the Tapioca-pearl will keep cooking even when they are drained.
7
Rinse the cooked Tapioca-pearl in cold water to prevent them from sticking together.
8
Peel the mangos.
9
Puree the mango pulp with mango ice-cream, coconut milk, table cream, water or skim milk in a blender.
10
Mix all other ingredients together.
11
Refrigerate 4 hours or overnight.
12
Spoon into serving bowl or dessert glasses.
13
Garnish, if desired.
474
kcal
Calories
35
g
Fat
34
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lg. ruby grapefruit, 6 md. yellow mangos, 1 can coconut milk, 3 scoops mango ice-cream, and more.
Yes, Tropical Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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