Thai Mango Mousse Paradise

Allergens

Dairy (heavy cream)

Ingredients

• 2 large ripe mangoes, pureed
• 1 cup heavy cream
• 1/2 cup coconut milk
• 1/3 cup granulated sugar
• 1 tbsp lemongrass, finely chopped
• 1 tsp vanilla extract
• 1 cup gluten
• free graham crackers, crushed
• Fresh mango slices and mint leaves for garnish

Instructions

1. In a saucepan over medium heat, combine sugar, coconut milk, and lemongrass. Stir until the sugar dissolves and bring it to a simmer. Remove from heat and let it cool completely. Strain out the lemongrass.
2. In a large bowl, whisk together the pureed mangoes, cooled lemongrass infused coconut milk, and vanilla extract. Gradually add heavy cream while continuously whisking until fully incorporated.
3. Divide half of the crushed gluten free graham crackers between four serving glasses. Pour the mango mousse mixture over them to create a layer.
4. Repeat with another layer of crushed graham crackers and finish with the remaining mango mousse.
5. Refrigerate for at least 4 hours or overnight to set.
6. Before serving, garnish with fresh mango slices and mint leaves.

Chef’s Insight

The secret to this mango mousse is using ripe, juicy mangoes for an intense flavor. Choose fresh mint leaves with a vibrant green color for garnishing.

Notes

For an extra touch, serve the mousse with a side of coconut whipped cream.