Photographer: Ben Dearnley.
Smooth, sweet, fruity mango mousse is perfect for the warmer weather during spring and summer, when this gorgeous golden fruit is in season. Mango desserts don’t get much better than this!
Note: You will need to refrigerate the mango mousse for 4 hours or overnight before serving.
Are you looking for more spring and summer treats or a classic chocolate mousse?
Ingredients
Method
Blend the chopped mango, lime juice and icing sugar in a blender or food processor until smooth. Transfer to a bowl.
Combine the gelatine and 1 tablespoon of cold water in a small cup. Stir in 1 tablespoon of boiling water and stir until gelatine is dissolved. Whisk the gelatine mixture and the orange blossom water into the pureed mango mixture.
Fold the whipped cream through the puree and then spoon into 6 glasses. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Serve topped with diced mango and coconut.
Can I freeze the mango mousse?
No, this dessert is not suitable to freeze or microwave.
Serving suggestions
You can enjoy the individual mousse cups as is, or top with extra mango and lightly toasted shredded coconut, as we have done.
How to toast coconut
Toast shredded coconut in large frying pan, stirring constantly over medium heat, until browned lightly.
