Prep Time: 15-20mins

Cooking Time: 6mins + setting time

Serves 4-6

Ingredients:

• 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

Method:

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.

Tips:

• 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.