From our kitchen · Recipe
Mango Coconut Mousse Verrines
Creamy coconut mousse layered with bright mango purée in elegant dessert glasses.
- Prep
- 25 mins
- Cook
- 5 mins
- Serves
- 6
These tropical verrines pair airy coconut mousse with vivid mango purée for a chilled dessert that looks refined but is easy to portion. The clean layers make them ideal for parties, café displays, or a make-ahead finish to a summer meal.
Ingredients
- 300 g Andros Mango Frozen Purée, thawed
- 250 ml chilled whipping cream
- 200 ml coconut cream
- 50 g icing sugar
- 2 tsp powdered gelatine
- 3 tbsp cold water
- 1 tbsp fresh lime juice
- 2 tbsp toasted desiccated coconut
- Small mango cubes and mint leaves, for garnish
Method
- Bloom the gelatine in the cold water for 5 minutes.
- Warm 80 ml coconut cream, remove from the heat, and stir in the bloomed gelatine until dissolved.
- Whisk in the remaining coconut cream and half the icing sugar, then cool to room temperature.
- Whip the cream to soft peaks and fold it gently into the coconut mixture.
- Mix the mango purée with the remaining icing sugar and lime juice.
- Layer mango purée and coconut mousse alternately in six small glasses.
- Refrigerate for at least 3 hours, then garnish lightly with mango, toasted coconut, and mint.
