Description
A tropical mango coconut mousse layered with a vibrant mango-passion fruit compote—light, creamy, fruity, and perfect for an elegant refreshing dessert.
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 cup coconut cream
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon or lime juice
- 1 teaspoon gelatin powder (optional for stability)
- 1/4 cup water
- 2 passion fruits, pulp scooped out
- 2 tablespoons honey or sugar (for compote)
- Mint leaves (optional for garnish)
Instructions
- Blend diced mangoes until smooth to make mango puree.
- In a small bowl, dissolve gelatin in water if using and let bloom for 5 minutes.
- Warm gelatin gently until dissolved and mix into the mango puree.
- In a bowl, whip heavy cream until soft peaks form.
- In another bowl, whisk coconut cream, sugar, vanilla extract, and lemon juice.
- Fold mango puree into the coconut mixture.
- Gently fold whipped cream into the mixture until smooth and airy.
- Spoon mousse into serving glasses and refrigerate for at least 2 hours.
- For the compote, combine diced mango, passion fruit pulp, and honey in a saucepan over low heat.
- Cook for 5-7 minutes until slightly thickened, then cool completely.
- Spoon compote over chilled mousse before serving.
- Garnish with mint leaves if desired.
Notes
- Use ripe sweet mangoes for best flavor.
- Gelatin helps the mousse set more firmly but is optional.
- Chill thoroughly before serving.
- Add toasted coconut flakes for texture.
- Store in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion