Mango, Coconut and Raspberry Mousse



Prep Time: 15-20mins

Cooking Time: 6mins + setting time

Serves 4-6


  • 550g Mango Flesh approx. 2 medium mangoes + 1 Whole Mango
  • 150g Coconut Cream
  • 2 tsp Vanilla Essence
  • 600ml Thickened Cream
  • 60g Icing Sugar
  • ½ Desiccated Coconut
  • 1 Punnet Raspberries
  • ½ Lime


1. Preheat the oven to 180°C.

2. Slice the Mango cheeks and cut them into medium size pieces with skin off until you have the 550g of flesh.

3. Place the mango in a blender, add the coconut cream, add 40g of the icing sugar and 1tsp of the vanilla essence. Blitz for approx. 1 min until smooth.

4. Place the cream into a large mixing bowl. Add the remaining 20g of icing sugar and 1 tsp of vanilla essence. Mix using an electric mixer until soft peaks.

5. Add the mango mixture and Bitz for approx. .1-2 minutes until fluffy and airy.

5. Place the mousse into 4-6 medium size water glasses and place into the fridge for 45mins to cool.

6. Meanwhile, place the shredded desiccated coconut on a baking tray. Place into the oven and roast for 2-3 mins until golden, remove from oven, mix well and repeat for another 2-3mins until golden.

7. Finely dice the remaining mango into small pieces, place into a bowl and squeezy the juice of half a lemon. Mix well and set aside.

8. Once Mango Mousse are cold and set, add some roasted coconut, diced mango salsa and top with fresh raspberries.


  • Add any other berries of your choice to the mousse if desired.
  • When adding the coconut cream, make sure there is no water going into the bowl, use just the thick top cream from the can.

Ingredients for Mango, Coconut and Raspberry Mousse

Raspberries 125g

$3.50 ea

Lime Each

$1.60 ea