Tropical Thai Mango Mousse with Coconut Rice Pearls

Allergens

Milk, Coconut

Ingredients

• 2 ripe Thai mangoes
• 1 cup coconut milk
• 1/4 cup rice flour
• 3 tbsp sugar
• 1 tsp pandan extract (optional)
• 1/4 tsp ground cinnamon
• A pinch of salt
• 2 cups heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. In a small saucepan, combine coconut milk and rice flour. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let cool.
2. Add sugar, pandan extract (if using), cinnamon, and salt to the cooled coconut rice mixture. Stir until well combined.
3. Pour the coconut rice mixture into a shallow dish and place in the freezer for 1 hour or until set.
4. Once set, remove from freezer and break into small pieces. Set aside.
5. In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the mashed mangoes.
6. Gently fold in the coconut rice pearls to create a marbled effect.
7. Spoon the mango mousse into two elegant glass dishes, creating dramatic peaks with a palette knife.
8. Chill the mousse for at least 30 minutes before serving.

Chef’s Insight

Use Thai mangoes for the best flavor and texture.

Notes

This recipe makes a luxurious dessert perfect for special occasions or a indulgent brunch.