Recipe: Mango Mousse on a Coconut Bed

One of the best places I like to shop in are those “fresh vegetables and fruits only” kind of store we have in France. You see rows and rows of beautiful ingredients coming from all over the world. I don’t go there too often because I am not keen on buying fruits that come from far away but last week I wanted to make an exotic recipe.

I came back with strawberries, one pomegranate, one mango, one pink and another yellow dragon fruit, kiwis, one pineapple and bananas.

I have never eaten dragon fruit so I was excited to try it for the first time.

Breakfast with a yellow dragon fruit, strawberries and kiwi fruit salad.

Yellow dragon fruit in a strawberries and kiwi fruit salad.


I absolutely loved the yellow dragon fruit! The pink one was a bit too tasteless in my opinion, especially since I ate it with bananas only. I’d recommend to eat it with pineapples, kiwis or any kind of fruit with a more sour taste.

The first half of the mango ended up in a smoothie:

mango smoothie recipe

Mango smoothie with vanilla soy milk, strawberries and half a mango. I added a mix of dried flowers, chia seeds, black and white sesame and grated coconut.

But I needed a recipe for the second half before it went bad. I wanted to make a dessert, not a cake. So I came up with this…

Recipe: Mango Mousse on a Coconut Bed

Mango Mousse on a coconut bed recipe

Ingredient for 2 servings:

For the mango mousse:

  • 2 eggs
  • 50 g (1/4 cup) sugar
  • 1 mango (one half is enough if you have a big mango)

For the coconut bed:

  • 25 cl (1 cup) vanilla soy milk
  • 1 TBSP sugar
  • 2 gelatine leaves
  • 2 TBSP grated coconut
  1. Start with the coconut bed: soak the gelatine leaves in cold water and leave it there for five minutes.
  2. Pour the vanilla soy milk in a pan on low heat. Add the sugar and the gelatine leaves and mix until they melt. Turn off the heat and add the grated coconut.
  3. Pour the mixture in two ramequins and keep it in the fridge for an hour.
  4. For the mango mousse: peel the fruit and blend it until you get a sauce. Add half the sugar and mix.
  5. Separate the eggs and whip the egg whites. Add the rest of the sugar while you are whipping them.
  6. Gently mix the whipped egg whites and the mango sauce.
  7. Pour the mango mousse on the coconut bed. Sprinkle coconut on top.

Enjoy 🙂

Tip n°1: your mango must be well riped so it has a strong flavor and can be easily blended.

Tip n°2: Keep the dessert in the fridge for an hour so it’s extra fresh. Perfect for the hot days!


4 thoughts on “Recipe: Mango Mousse on a Coconut Bed

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