The tropical mango and coconut flavours in this creamy 2-ingredient mousse will have you thinking of summer holidays.
Ingredients
- 270g tin coconut cream
- 425g tin mango slices in syrup
Method
-
Step 1Place tin of coconut cream in the fridge for four hours or overnight to chill. Open the tin and spoon out the solid coconut cream, reserving the liquid for another use.
-
Step 2Strain mango slices and place in a blender or food processor. Blitz until smooth. Add chilled coconut cream and process until smooth and creamy. Pour into serving glasses. Refrigerate for at least an hour prior to serving.
Recipe Notes
+ 5 hrs refrigeration.
You can add a tablespoon of honey or maple syrup if your mousse needs to be sweetened.
Use fresh mango if they are in season.
Garnish with extra mango slices.
Recipe and photo by Greer Worsley.
Recipe Reviews
JOIN THE CONVERSATION
Log in Register