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🍰 Tropical Mango-Coconut Mousse

432 kcal · 30 min · 4 servings

Tropical Mango-Coconut Mousse Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Puree 150 grams of the mango pieces into a smooth mixture.
  2. 2. Store the remaining mango pieces covered in the refrigerator.
  3. 3. Pour the coconut milk into a pot.
  4. 4. Stir the gelatin into the cold coconut milk.
  5. 5. Warm the mixture slowly until the gelatin has completely dissolved.
  6. 6. Let the coconut-gelatin mixture cool down briefly.
  7. 7. Mix the mango puree with 50 grams of powdered sugar.
  8. 8. Add the cooled coconut milk to the mango-sugar mixture.
  9. 9. Whip the cream until stiff.
  10. 10. Gently fold the whipped cream into the mango-coconut mixture.
  11. 11. Place the bowl in the refrigerator for about 20 minutes.
  12. 12. Check the consistency: the center of the mousse should still be liquid.
  13. 13. Whip the egg whites with a pinch of salt until stiff.
  14. 14. Fold the egg whites into the mango-coconut mixture.
  15. 15. Fill the mixture into a shallow bowl.
  16. 16. Ensure the mousse is about 8 centimeters high.
  17. 17. Let the mousse set completely, which takes about 2 to 3 hours.
  18. 18. Take the remaining mango pieces out of the refrigerator half an hour before serving.
  19. 19. Cut slices of carambola with a thickness of about 4 millimeters.
  20. 20. Open the physalis fruits by bending the leaves back.
  21. 21. Wash the fruits thoroughly and pat them dry.
  22. 22. Lightly brown the poppy seeds and coconut flakes in a coated pan.
  23. 23. Warm the mixture and mix it well with the remaining powdered sugar.
  24. 24. Scoop quenelles from the mousse with a spoon and place them on the plate.
  25. 25. Decorate the plates with the fruit pieces.
  26. 26. Generously dust everything with the coconut-poppy seed mixture.

Nutrition per serving