Ingredients:

  • 1 cup (240 ml) coconut milk (full-fat)
  • ½ cup (60 g) powdered sugar
  • 1 cup (240 ml) heavy whipping cream
  • 1 tsp (5 g) vanilla extract
  • 2 ripe mangoes (about 400 g peeled)
  • 1-2 tablespoons honey or agave syrup (to taste)
  • 1 tbsp (15 ml) lime juice
  • Toasted coconut flakes (for garnish)
  • Mint leaves (optional for garnish)

Instructions:

  1. In a mixing bowl, combine the coconut milk and powdered sugar. Whisk until well blended.
  2. In another bowl, whip the heavy cream and vanilla extract until soft peaks form.
  3. Gently fold the whipped cream into the coconut mixture until combined.
  4. Cut the mangoes and remove the pit; chop the flesh into smaller pieces.
  5. In a blender, combine mango flesh, honey, and lime juice. Blend until smooth.
  6. Spoon a layer of coconut mousse into each dessert glass.
  7. Top with a layer of mango puree.
  8. Repeat until glasses are filled, finishing with mango puree on top.
  9. Cover and refrigerate for at least 30 minutes to set.
  10. Garnish with toasted coconut flakes and mint leaves before serving.