Mango, Lime and Coconut Mousse
This mousse delivers a cool tropical taste. It can be made up to 3 days in advance; keep in the refrigerator until serving.
Ingredients
- 1 1/2 lb. mangoes
- 1 1/2 tsp. unflavored gelatin
- 3 1/2 Tbs. fresh lime juice
- 2 Tbs. sugar
- 1/4 tsp. coconut extract
- 1/2 cup chilled fat-free evaporated skimmed milk
- 2 Tbs. flaked coconut
- Fresh mint sprigs for garnish
Directions
Place a bowl in the freezer to chill. Peel the mangoes and cut the flesh from the pits.
In a small saucepan, sprinkle the gelatin over the lime juice and let stand for 5 minutes. Place over low heat and stir until the gelatin dissolves, about 1 minute. Remove from the heat.
In a food processor or blender, combine the mangoes, gelatin mixture, sugar and coconut extract and process until smooth. Pour the mango puree into a large bowl.
Remove the chilled bowl from the freezer and pour the evaporated milk into it. Using a whisk, beat until thick and foamy, about 5 minutes. Fold the evaporated milk into the mango puree just until no white streaks remain.
Divide the mousse among four 3/4-cup bowls. Cover and refrigerate until set, about 6 hours.
While the mousse is chilling, preheat an oven to 350°F. Spread the coconut in a small pan and toast in the oven until golden, about 3 minutes. Remove from the oven and let cool.
Just before serving, remove the molds from the refrigerator and sprinkle one-fourth of the coconut over each one. Garnish with mint sprigs and serve.
In a small saucepan, sprinkle the gelatin over the lime juice and let stand for 5 minutes. Place over low heat and stir until the gelatin dissolves, about 1 minute. Remove from the heat.
In a food processor or blender, combine the mangoes, gelatin mixture, sugar and coconut extract and process until smooth. Pour the mango puree into a large bowl.
Remove the chilled bowl from the freezer and pour the evaporated milk into it. Using a whisk, beat until thick and foamy, about 5 minutes. Fold the evaporated milk into the mango puree just until no white streaks remain.
Divide the mousse among four 3/4-cup bowls. Cover and refrigerate until set, about 6 hours.
While the mousse is chilling, preheat an oven to 350°F. Spread the coconut in a small pan and toast in the oven until golden, about 3 minutes. Remove from the oven and let cool.
Just before serving, remove the molds from the refrigerator and sprinkle one-fourth of the coconut over each one. Garnish with mint sprigs and serve.
Serves 4.