Coconut-Mango Mousse

by Karin Calloway
Fresh, ripe mangoes are the perfect finale at a Thai-inspired meal. But you can turn those perfect mangos into something a little more special by turning them into a mousse.

This mousse could also be called a panna cotta because the coconut milk, ripe mango and sour cream are congealed in softened unflavored gelatin. The result that is delicious and light.

Coconut-Mango Mousse

  • 3/4 cup coconut milk
  • 1 packet unflavored gelatin (or 2 teaspoons)
  • 1 1/2 cups diced ripe mango or 1 1/2 cups frozen diced mango, defrosted
  • 1/2 cup reduced-fat sour cream
  • 1/3 cup sugar
  • 1 teaspoon coconut extract
  • Small cubes of fresh mango and mint sprigs, for garnish

Put 1/4 cup of the coconut milk in a small saucepan and sprinkle the gelatin over. Let stand 5 minutes. Heat at low-medium heat until the gelatin dissolves (do not allow to boil). Remove from the heat and let cool.

Combine the mango, 1/2 cup coconut milk, sour cream, sugar, and coconut extract in a blender. Purée until smooth. Add the gelatin mixture and blend again. Divide mixture among 6 individual gelatin molds or wax-lined paper cups. Cover with plastic and chill at least 1 hour before serving. To serve, unmold the mousses or cut the paper cup away and invert the mousse onto chilled dessert plates. Garnish with the mango and mint.

Makes 6 servings.
Coconut-Mango Mousse

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