Coconut-Mango Mousse 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.