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Method
Step 1
Place mango in a food processor and process until smooth. Transfer to a large bowl. Place sugar and ½ cup (125ml) water in a small saucepan and bring to the boil. Stir until sugar dissolves.
Step 2
Place the gelatine leaves in a bowl and cover with cold water. Set aside for 5 mins to soak. Add the gelatine to the hot sugar syrup and stir until dissolved. Add to the mango puree with the lime juice and stir to combine. Place mango mixture in the fridge for 20 mins to cool.
Step 3
Use an electric mixer to beat the cream in a bowl until soft peaks form. Add to the mango mixture and gently fold to combine. Divide the cream mixture among six 1-cup (250ml) serving glasses. Cover and place in the fridge for 2 hours or until set.
Step 4
To make coconut crumble, preheat oven to 160°C. Line a baking tray with baking paper. Place flour, almond meal, coconut and sugar in a large bowl. Use your fingertips to rub the butter into the coconut mixture until it resembles breadcrumbs. Spread over the lined tray. Place in the fridge for 15 mins to chill. Bake for 15-20 mins or until golden brown. Set aside to cool.
Step 5
To make condensed milk chantilly, use a clean electric mixer to beat the condensed milk, cream and salt in a bowl until soft peaks form. Transfer to a piping bag. Chill until needed.
Step 6
Spoon 2 tsp of the coconut crumble over each mousse. Pipe the condensed milk chantilly over crumble. Sprinkle with the remaining coconut crumble and serve immediately.
Serve with chopped mango, strawberry and mint leaves.
Prep time30 mins30 minutes, + cooling, 5 mins soaking & 2 hours 35 mins chilling time
+ cooling, 5 mins soaking & 2 hours 35 mins chilling time
Ingredients
350g chopped mango (about 2 mangoes)
1/2 cup (110g) caster sugar
3 gelatine leaves
2 tsp lime juice
300ml Coles Thickened Cream
Coconut crumble
1/4 cup (35g) plain flour
2 tbs almond meal
1/4 cup (20g) desiccated coconut
2 tbs brown sugar
40g unsalted butter, chilled, chopped
Condensed milk chantilly
1/3 cup (80ml) condensed milk
1/2 cup (125ml) thickened cream
Pinch of salt
Description
Perfect for the warmer weather, this fruity mousse is a refreshing way to finish your meal.
Method
Step 1
Place mango in a food processor and process until smooth. Transfer to a large bowl. Place sugar and ½ cup (125ml) water in a small saucepan and bring to the boil. Stir until sugar dissolves.
Step 2
Place the gelatine leaves in a bowl and cover with cold water. Set aside for 5 mins to soak. Add the gelatine to the hot sugar syrup and stir until dissolved. Add to the mango puree with the lime juice and stir to combine. Place mango mixture in the fridge for 20 mins to cool.
Step 3
Use an electric mixer to beat the cream in a bowl until soft peaks form. Add to the mango mixture and gently fold to combine. Divide the cream mixture among six 1-cup (250ml) serving glasses. Cover and place in the fridge for 2 hours or until set.
Step 4
To make coconut crumble, preheat oven to 160°C. Line a baking tray with baking paper. Place flour, almond meal, coconut and sugar in a large bowl. Use your fingertips to rub the butter into the coconut mixture until it resembles breadcrumbs. Spread over the lined tray. Place in the fridge for 15 mins to chill. Bake for 15-20 mins or until golden brown. Set aside to cool.
Step 5
To make condensed milk chantilly, use a clean electric mixer to beat the condensed milk, cream and salt in a bowl until soft peaks form. Transfer to a piping bag. Chill until needed.
Step 6
Spoon 2 tsp of the coconut crumble over each mousse. Pipe the condensed milk chantilly over crumble. Sprinkle with the remaining coconut crumble and serve immediately.
Serve with chopped mango, strawberry and mint leaves.
