Our dear friend of our market, named Otto, was hoping for a few more gluten free recipes! We said, too easy!
Experience the joy of guilt-free indulgence with our Mango Coconut Mousse, a divine dessert crafted for those who cherish gluten-free elegance. This heavenly mousse combines the vibrant flavours of ripe mangoes with the silky smoothness of coconut cream, creating a perfect symphony for your palate. Each serving is a luscious escape to tropical bliss, promising a light and fluffy texture that’s both gluten-free and irresistibly delicious. Perfect for health-conscious sweet lovers, our Mango Coconut Mousse offers a delightful finish to any meal without the worry. Treat yourself to this gluten-free delight and embrace a sweet experience that caters to your dietary needs!
Ingredients:
- 2 large ripe mangoes, peeled and chopped (reserve some slices for garnish) from Camberwell Fruit and Veg
- 400 ml (about 1 3/4 cups) of coconut cream, chilled
- 3 tablespoons honey or to taste (you can substitute with agave syrup for a vegan option) from Sweeties Fruit & Nuts
- 1 teaspoon vanilla extract
- Toasted coconut flakes, for garnish
Equipment:
- Blender or food processor
- Mixing bowl
- Electric mixer or whisk
- Serving glasses or bowls
Instructions:
- Prepare the Mango Puree:
- Place the chopped mangoes in a blender or food processor.
- Puree until smooth. If your mangoes aren’t very ripe or sweet, consider adding a tablespoon of honey or sugar to enhance the sweetness.
- Whip the Coconut Cream:
- Ensure that the coconut cream is well-chilled; this helps it whip better.
- Scoop the solid part of the coconut cream into a cold mixing bowl (discard the liquid or save it for another use).
- Using an electric mixer or a whisk, whip the coconut cream on high speed until it starts to thicken and peaks form.
- Add the honey and vanilla extract, and continue to whip until combined and fluffy.
- Combine Mango and Coconut Cream:
- Reserve about one third of the whipped coconut cream for topping the mousse.
- Gently fold the mango puree into the remaining two-thirds of the whipped coconut cream, trying to keep the mixture as light as possible.
- Assemble the Mousse:
- Spoon the mango coconut mixture into serving glasses or bowls.
- Top with a dollop of the reserved whipped coconut cream.
- Garnish and Chill:
- Garnish with reserved mango slices and toasted coconut flakes.
- Refrigerate the mousse for at least an hour before serving to allow it to set and the flavours to meld.
- Serve:
- Once chilled, serve the mango coconut mousse as a refreshing and light dessert, perfect for a warm day or after a hearty meal.