Mango Mousse Cups with Spiced Almond Brittle

Allergens

Nuts, Coconut

Ingredients

• 1. 2 ripe mangoes, pureed 2. 1 cup almond flour 3. 1/4 cup coconut sugar 4. 1 tsp cinnamon powder 5. 1/4 tsp ground cardamom 6. 1/4 tsp sea salt 7. 2 tbsp ghee or coconut oil 8. 1/2 cup full
• fat coconut milk 9. 1/2 cup unsweetened cocoa powder 10. 1/4 cup honey or maple syrup

Instructions

1. Prepare the almond brittle by combining almond flour, sugar, spices, and salt in a bowl. Heat ghee in a pan over medium heat, add the mixture, and cook until golden brown. Remove from heat and let it cool.
2. In another bowl, whisk together mango puree, coconut milk, and cocoa powder until smooth. Gently warm the mixture over low heat, then stir in honey or maple syrup. Allow to cool.
3. Spoon the mango mousse into individual cups, filling each three quarters full. Chill in the refrigerator for at least 2 hours.
4. Break the cooled almond brittle into small pieces and sprinkle on top of the mousse. Serve chilled.

Chef’s Insight

The perfect balance of sweet, spicy, and tangy flavors that will leave your guests craving more.

Notes

Adjust the spice levels according to your preference.