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Mango mousse with coconut crumble

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  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Egg free

Perfect for the warmer weather, this fruity mousse is a refreshing way to finish your meal.

  • Serves6
  • Cook time25 minutes
  • Prep time30 minutes, + cooling, 5 mins soaking & 2 hours 35 mins chilling time
Mango mousse with coconut crumble


  • 350g chopped mango (about 2 large 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Information

Per Serve

Energy: 2146kJ/513 Cals (25%)

Protein: 5g (10%)

Fat: 37g (53%)

Sat fat: 24g (100%)

Carb: 43g (14%)

Sugar: 38g (42%)

Fibre: 2g (7%)

Sodium: 65mg (3%)