• In RealFoodRevolution
• Posted May 16, 2018

Mango Coconut Cream Mousse

Mango Coconut Cream Mousse

GF. Vegan

Serves 6

• 3 medium ripe mangos
• 1 C of coconut cream
• 2 cans of coconut milk (only separated dense layer, discard clear fluid)
• 2 Tbsp instant clear jell
• Juice of one lime
• ¼ C of maple syrup (add more as desired)
• ½ tsp of vanilla extract
• ½ tsp lime zest
• ¼ tsp of Himalayan sea salt

Cream Topping

• 1 Can of coconut milk (only separated dense layer, discard clear fluid)
• 2 Tbsp. maple syrup
• ½ tsp vanilla extract
• Crushed pistachio

Directions: Use a food professor to blend chunks of mango, coconut cream and coconut milk into food processor. When smooth add in maple syrup, lime juice, lime zest, vanilla, and sea salt. Process well. Then add instant clear jell and process until completely incorporated. Chill in fridge for 1-2 hours. Cream Topping: mix in ingredients in a bowl, chill in fridge for 1-2 hours, it will harden nicely. Style as desired, top with crushed pistachio. Enjoy!