Summer in Queensland = MANGOES

I have had some great parent AND kid feedback on this one 🙂 It is super duper quick, easy and YUM!

MANGO COCONUT MOUSSE

Ingredients:

270 ml coconut milk.

Pureed flesh of one large ripe mango.

1 tablespoon of gelatin (use 3/4 Tbsp if you prefer it softer).

1/2 tsp vanilla paste or powder.

Method:

  1. Mix together coconut milk and gelatin in a saucepan and leave to bloom for 10 minutes.
  1. Heat gelatin and coconut milk mixture until gelatin is dissolved.
  1. Add in mango and vanilla, blend until completely mixed and smooth. If you use the butterfly attachment in a Thermomix it will aerate and be lighter and fluffier.
  1. Pour into small stainless steel, glass or silicon moulds/containers and place in the fridge to set.
Mango Coconut Mousse, gluten free, dairy free, egg free, low allergen. allergy friendly, paleo

Mango Coconut Mousse

Nicole Hannan
Naturopath, Herbalist, Nutritionist and Bioresonance Therapist, who has had a lifelong passion for health, fitness and natural medicine.
Nicole Hannan

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Nicole Hannan
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