Coconut Mousse With Mango Cream

The mere mention of this dessert already makes our mouths water. It is a delicacy of the gods. The mousse with coconut mango cream is a delight from A to Z. In Better with Health we have given a number of recipes mousse , but missing this treat.

It is generally believed that preparing this French foam is a task intended only for those who know pastry, the masters and professionals of the art of sweet. However, it turns out that making mousse is not as complicated as you think.

The mousse with coconut cream dessert Mango is a delicate, velvety, refreshing and full of tropical and exotic flavor . Consider that the assembly of the dessert will give you a plus, so take time to serve it in the most “chic” way.

Ingredients

• 1 can of coconut milk or coconut cream
• A cup of grated coconut
• 2 cups heavy cream
• 1 teaspoon vanilla
• 2 ½ tablespoons unflavored gelatin
• 4 egg whites
• Three ripe mangoes
• Lemon juice
• 2 tablespoons of brown sugar

• 2 tablespoons brandy or rum (optional)

Utensils

• Electric or manual mixer
• A magic finger or paddle
• One jelly mold or several individual molds
• A small pot
• Blender

Preparation

• First, in a pot, place the coconut milk along with the tablespoon of vanilla.
• Bring to moderate heat, add the two tablespoons of unflavored gelatin to hydrate and the two cups of heavy cream. Stir. Don’t let it boil.
• Then   beat the egg whites vigorously in a bowl  until they are stiff.
• Add two tablespoons of sugar to the egg whites.
• Then join both preparations.
• Then moisten the container or containers where you will pour the coconut mousse .
• Add the mousse and refrigerate for at least 3 hours. It is advisable to make this dessert a day in advance.

• Now proceed to make the mango cream.
• Take the three mangoes, remove the skin and remove the pulp from the seed. Discard the seed.
• Process the mango pulp with the sugar and lemon juice in a blender. Keep in the fridge until the moment of serving the dessert.
• Serve by adding a couple of teaspoons of mango cream to a small plate or glass, like a mirror.
• Then remove the coconut mousse from the mold and place a piece on top of the mango cream.
• Finally, decorate with grated coconut and mint leaves.
• You could also garnish with julienned mango, grated coconut, and condensed milk.

Data of interest

• Difficulty: Low
• Preparation time: 30 minutes
• Refrigeration time: 3 hours minimum. It is recommended to do it one day before tasting.

• This coconut  mousse with mango cream as you can see is easy to make. Another option that is also very good is to add the grated coconut to the mousse . This is how the coconut pieces will feel when eating.
• You can also serve this dish by preparing a consistent mango jelly.  Then you must pour a little mousse into the containers ,  then place a piece of this jelly and finish covering. Thus, the handle will remain inside the mousse.
• You can substitute mango cream for mango syrup or compote. In that case, cut the mango into medium cubes, bring it to cook together with the lemon juice, sugar, rum and a little cinnamon. You can also accompany with a mango sorbet
• Likewise, you can substitute gelatin for agar-agar.
• Keep refrigerated. Remember that it is a dessert with slightly cooked yolks, so it must be kept in a cool place and consumed promptly.