Mango And Coconut Mousse
Ingredients
Instructions
- Line bottom and sides of a 9 x 4 inch loaf pan with parchment paper.
- Mix cream and sugar in a medium saucepan on low heat. Stir to dissolve sugar. Bring to a boil on medium heat. Remove from heat. Add the coconut extract.
- Dissolve gelatin in 1/4 cup boiling water. Stir into the cream mixture with the lime juice. Set aside to cool.
- Stir in mango and yogurt with a whisk. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight until set.
- To unmold, invert mousse onto a serving plate. Gently remove pan, then parchment paper. Cut into slices. Serve topped with sliced mango, coconut and cream.
Nutrition & Diet Analysis (per serving)
310
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).