Cacao-Avocado Mousse with Mango Salsa

Allergens

Nuts (from coconut milk), avocado

Ingredients

• 1. Ripe avocados
• 3 pcs 2. Unsweetened cacao powder
• 4 tbsp 3. Coconut milk
• 1/2 cup 4. Agave syrup
• 2
• 4 tbsp, depending on sweetness preference 5. Vanilla extract
• 1 tsp 6. Lime juice
• 1 tbsp 7. Mangoes
• 2 cups, diced 8. Red onion
• 1 small, finely chopped 9. Fresh cilantro
• 1/4 cup, chopped 10. Jalapeno pepper
• 1, seeded and minced

Instructions

1. In a blender or food processor, combine the avocados, cacao powder, coconut milk, agave syrup, and vanilla extract. Blend until smooth and creamy. Taste and adjust sweetness as needed.
2. In a separate bowl, prepare the mango salsa by combining diced mangoes, chopped red onion, fresh cilantro, and minced jalapeno pepper. Stir gently to mix.
3. To serve, spoon the cacao avocado mousse into small cups or bowls, creating a small depression in the center. Top each serving with a generous scoop of the mango salsa.

Chef’s Insight

The key to this dish is finding the perfect balance between the richness of the mousse and the zesty freshness of the salsa. Adjust the spiciness or sweetness as needed for your preference.

Notes

Be sure to use ripe avocados for the smoothest texture possible.