Enchanting Mango Coconut Mousse with Ginger Biscuit Crumble

Allergens

Eggs, Coconut

Ingredients

• 2 ripe mangoes 1 can (400ml) full
• fat coconut milk 3 tbsp honey 1 tsp vanilla extract 6 large egg yolks 6 large egg whites 1/4 cup granulated sugar 1/2 cup desiccated coconut 1 cup gluten
• free ginger biscuit crumble (store bought or homemade)

Instructions

1. In a saucepan, gently heat half of the coconut milk with honey and vanilla extract until steaming but not boiling.
2. In a separate bowl, whisk together egg yolks. Slowly pour the warm coconut milk mixture into the eggs while continuously stirring to avoid curdling.
3. Return the combined mixture to the saucepan over low heat, and continue to cook until it thickens to a custard consistency, stirring constantly. Remove from heat and let cool.
4. In another bowl, beat egg whites until stiff peaks form. Gradually add sugar and continue beating until glossy and stable peaks are achieved.
5. Fold the beaten egg whites into the cooled custard mixture gently. Stir in the remaining coconut milk and desiccated coconut.
6. Divide half of the mango slices among six serving glasses, followed by a layer of custard egg white mousse. Repeat with the rest of the mangoes and top each glass with a generous sprinkle of ginger biscuit crumble.
7. Refrigerate for at least 4 hours or until set.

Chef’s Insight

The contrast of warm ginger biscuit crumble against the cool coconut mousse creates a unique textural experience.

Notes

The ginger biscuit crumble can be prepared ahead of time to save time on the day of preparation.