Airy light mango coconut mousse
Ingredients for 4 Servings
- 2 leaves of white gelatine
- 40 g grated coconut
- 350 g low fat curd cheese
- 150 ml coconut milk
- 100 ml whipping cream
- 1 ripe mango
- 1 kiwi
- 1 organic lime
- 1 tbsp. sugar
- 2 tbsp. coconut flakes
Preparation
- Soak the gelatine in cold water.
- Brown the grated coconut in a non-stick pan without fat. Then allow to cool on a plate.
- Stir curd cheese together with coconut milk and the grated coconut.
- Dissolve gelatine at medium heat. First mix together with 4 tablespoons of curd mixture, then with the remaining curd cheese and chill for approx. 20 minutes.
- Beat the whipping cream until stiff, fold it into the cream and chill.
- Peel the mango and remove the fruit from the pit. Purée finely with the grated lime peel, 1 tablespoon of squeezed lime juice and the sugar. Also peel and dice the kiwi.
- Alternately layer the mousse with the mango purée in glasses or small bowls. Then chill until served. Garnish the dessert with the coconut flakes and kiwi pieces.
