Celestial Chai Mango Mousse

Allergens

Nuts (Cashews)

Ingredients

• 2 ripe mangoes, cubed
• 1 can full
• fat coconut milk, refrigerated overnight
• 1/4 cup almond milk
• 1/4 cup agave syrup or maple syrup
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch of sea salt
• 1 teaspoon vanilla extract
• 1/4 cup cashews, soaked and drained

Instructions

1. In a high speed blender, blend the mango cubes until smooth. Set aside. Carefully open the can of chilled coconut milk and scoop out the solid white cream into a large bowl. Reserve the liquid for another use. Add almond milk to the white cream and whisk until combined. Add agave syrup, cardamom, cinnamon, ginger, and sea salt to the cream mixture. Blend until fully incorporated. Fold in the vanilla extract. Gradually add the blended mango into the white cream mixture, folding gently until well combined. Add the soaked cashews to a blender and blend until smooth and creamy. Fold this cashew cream into the mango chai mixture. Spoon the mousse into individual glasses or serving dishes and refrigerate for at least 4 hours, or until set.

Chef’s Insight

Allow the coconut milk to separate before using only the white cream for a richer, more luxurious texture.

Notes

Serve chilled for the best taste and texture experience.