Mango, Lime and Coconut Mousse

Mango, Lime and Coconut Mousse

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Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4 Serves 4.
This mousse delivers a cool tropical taste. It can be made up to 3 days in advance; keep in the refrigerator until serving.


  • 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


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.
Serves 4.
Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).
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