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Mango Kiwi Mousse


This light and airy mango kiwi mousse is bursting with tropical flavors and refreshing!


Hello Culinary Coutoure readers. I'm Zainab from Blahnik Baker and I am super excited to be over here today to share with you one of my favorite recipes this summer. This mango kiwi mousse is light, creamy and extremely easy to make since it is a no-bake recipe.

Mango Kiwi Mousse

I'm usually baking a storm up in my kitchen as I love creating easy and elegant desserts for everyday occasions. But with the whole humid, hot as hell weather these days, I am finding myself going for the simple no-bake desserts because one cannot give up desserts just because it's hot. Right? I know you agree with me :) These mango kiwi mousse cups are the perfect solutions and will be great for your summer entertaining. I made these for a dinner party and it was so easy to put together before the party arrived.

Mango Kiwi Mousse

Tropical flavors are my favorites and are so perfect over the summer. These mousse cups are bursting with lots of them starting with a light and airy mango coconut mousse which is topped with fresh slices of kiwi, toasted coconut and mango. It's the tropics in a jar, so refreshing! I hope you enjoy these mango kiwi mousse cups!! Make them for your next summer gathering :) 

Eid Mubarak Meriem!

Mango Kiwi Mousse

Yield: 6 servings
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Ingredients:

3 ripe mangoes, peeled and chopped up
1/3 cup sugar
1 teaspoon unflavored gelatin
1 cup heavy cream
1/4 teaspoon coconut extract
2 kiwis, peeled and sliced
1/4 cup coconut, toasted

Directions:

In a food processor, process 2 cups of the chopped mangoes until smooth. You should have about 1 cup puree. In a medium saucepan, combine sugar and gelatin. Stir in 2 tablespoons cold water. Cook over low heat and stir until gelatin dissolves. Remove from heat and stir in mango puree. Let cool to room temperature.

In a chilled bowl, beat the heavy cream and coconut extract using an electric beater until soft peaks form. Fold in the mango puree until just combined. Cover with plastic wrap and chill for at least 4 hours or overnight until set.

To serve, divide half the mousse among ramekins, bowls or cups. Top with kiwis, mangoes and coconut. Top with remaining mousse. Sprinkle with toasted coconut.

Adapted from Better Homes and Gardens Bridal Cookbook

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