Coconut Mango Mousse

  • 14 Aug - 20 Aug, 2021
  • Mag The Weekly
  • Cookery


· ½ cup mango puree

· ½ cup cream cheese

· 1 cup heavy cream

· ¼ cup coconut cream

· 1 teaspoon coconut extract

· ¼ cup powdered sugar

· ½ teaspoon unflavoured gelatin

· ¼ cup coconut flakes

· ½ cup shortbread cookies


Use a blender to puree the mangoes, until smooth. Using an electric mixer, beat the cream cheese until smooth. Add in the heavy cream, coconut cream, coconut extract, sugar and gelatin. Beat the mixture until it thickens and soft peaks form. Fold in a little mango puree and coconut flakes into the whipped cream mixture. Chill for at least two hours before serving. To serve, assemble the layers in serving cups. Start with a layer of crumble shortbread cookies, then top with whipped cream mixture followed by the remaining mango puree and finally more of the shortbread cookies. Top with mangoes and toasted coconut flakes.