Sunlit Mango Mousse in Coconut Shells

Allergens

Dairy (Milk)

Ingredients

• 2 ripe mangoes, diced
• 1 cup heavy cream
• 4 oz white chocolate
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 1/2 cup toasted coconut flakes
• 2 young coconuts, shells hollowed and cleaned

Instructions

1. Begin by preparing the coconut shells. Carefully open each coconut, remove the flesh, and clean the shells thoroughly. Set aside.
2. In a saucepan over low heat, combine 1/4 cup of the diced mangoes with the heavy cream, white chocolate, and vanilla extract. Stir constantly until the white chocolate has melted and the mixture is smooth.
3. Remove from heat and allow the mixture to cool at room temperature for 15 minutes. Then, place it in the refrigerator to chill for an additional 20 minutes.
4. In the meantime, prepare the remaining mango into a puree by blending with coconut milk until smooth. Strain the puree through a fine mesh sieve to remove any fibers.
5. After the chilled mixture has set, fold in the strained mango puree and gently whip the mixture until it reaches a soft peak consistency.
6. Gently spoon or pipe the mousse into the prepared coconut shells, filling each one to the brim. Smooth the tops with a spatula.
7. Cover and refrigerate for at least 2 hours to set completely.
8. When ready to serve, garnish each mousse filled coconut with toasted coconut flakes and a few fresh mango slices.

Chef’s Insight

When selecting coconuts, look for ones that sound hollow when tapped with your knuckle.

Notes

Feel free to substitute other tropical fruits, like papaya or passion fruit, for a different twist on this Caribbean delight.