Name: Mango and coconut mousse
Prep time: 755 min
Cook time: 10 min
Total time: 765 min
Yield: 1
Ingredients: 300ml cream; 107.50 gm caster sugar; 2 tsp coconut essence; 12.00 gm powdered gelatine; 62.50 gm water, just boiled; Juice of 1 lime; 500.00 ml frozen mango cheeks, thawed, pureed (see Notes); 250.00 ml thick Greek yoghurt; Sliced mango, extra, to serve; Toasted coconut, to serve; Cream, to serve

Mango and coconut mousse

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Prep Time:
755 minutes

Cook Time:
10 minutes

Total Time:
765 minutes

Enhance dessert with tropical mango and coconut. Prepare ahead.

Ingredients:

300ml cream
107.50 gm caster sugar
2 tsp coconut essence
12.00 gm powdered gelatine
62.50 gm water, just boiled
Juice of 1 lime
500.00 ml frozen mango cheeks, thawed, pureed (see Notes)
250.00 ml thick Greek yoghurt
Sliced mango, extra, to serve
Toasted coconut, to serve
Cream, to serve

Instructions:

Prepare a 12 x 23cm loaf pan by lining the base and sides with baking paper.
In a medium saucepan, combine cream and sugar. Stir over low heat until sugar dissolves. Increase heat to medium and bring to a boil. Remove from heat and stir in essence.
In a small jug, vigorously whisk gelatine into water until dissolved. Then, add the mixture to hot cream with juice. Let it cool down.
Stir mango and yogurt together until smooth. Transfer mixture to the prepared pan. Cover with plastic wrap and refrigerate overnight until firm.
For serving, gently flip the mousse onto a plate, remove the pan and then the paper. Enjoy sliced mousse topped with extra mango slices, coconut, and cream.

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