Mango and Coconut Mousse Recipe

I love winter but when late February and March come – am done with it – it can get really boring! So, I decided to include some summery-tropical feeling in my home and soul by cooking delicious mango and coconut dessert – the aroma was incredible…

For a touch of tropical add coconut and mango to the dessert mix. Start this recipe the day before.

Mango and Coconut Mousse


  • 300ml cream
  • 1/2 cup caster sugar
  • 2 teaspoons coconut essence
  • 1 tablespoon powdered gelatin (or 1 gelatin leaf)
  • 1/4 cup water, just boiled
  • Juice of 1 lime
  • 2 cups frozen mango cheeks, thawed, pureed (see Notes)
  • 1 cup thick Greek yogurt (check out: Is Greek Yogurt Better for Your Health?)
  • Sliced mango, extra, to serve
  • Toasted coconut, to serve
  • Cream, to serve



  • Line base and side of a 12 x 23cm loaf pan with baking paper.
  • Combine cream and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and bring to boil. Remove from heat. Add essence.
  • In a small jug, whisk gelatin briskly into the water with a fork until dissolved. Blend into the hot cream with juice. Set aside to cool.
  • Whisk in mango and yogurt. Pour into prepared pan. Cover with plastic wrap and chill overnight until set.
  • To serve, remove plastic and invert mousse onto a serving plate. Gently remove the pan, then paper. Serve in slices topped with extra sliced mango, coconut, and cream.


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