Mango itself is a rich flavorful fruit and if it pairs with coconut?, the taste and texture in this light and fluffy desert is incomparable. A great buy yet light treat after a heavy feast. Do try it and you would love the texture and richness of the combination.
Mango Puree - 21/4 Cups
Water - 1/2 Cup
Agar Agar - 8 grams/ 3 Tblsp
Sugar - 4 Tblsp
Coconut Cream -1 Cup
Coconut Flakes - 3 Tblsp (sweetened)
METHOD:
Place a medium sized bowl inside the freezer.
Heat the water in a pan, bring it to a boil and add the agar agar. Keep stirring until it completely dissolves.
Add the sugar to this agar solution and switch off the stove when it is dissolved.
Mix this to the mango puree and blend well.
Take out the bowl from the freezer and pour the coconut cream into it. Using a whisk beat the coconut cream until smooth and frothy about five minutes.
Then fold this into the mango puree until no white streaks are seen.
Pour into serving glasses or bowls and refrigerate until set, atleast four hours.
Set the oven at broil on low and toast the coconut flakes until light brown.
Garnish the mousse with the coconut flakes and serve chilled.
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