Mousse Coconut with Mango Cream

Mousse Coconut with Mango Cream

The mere mention of this dessert already makes our mouths water. It is a delicacy of the gods. Coconut mousse with mango cream is a delight from A to Z. In Better with Health we have given you a good number of mousse recipes, but this delight was missing.

It is generally believed that preparing this French foam is a task intended only for those who know of pastry, to teachers and professionals of the art of sweets. However, it turns out that mousse is not as complicated as you think.

The coconut mousse with mango cream is a delicate dessert, velvety, refreshing, and loaded with tropical and exotic flavors. Consider that the assembly of dessert will give you a plus, so it devotes time to serving it in the most “chic” way.


  • 1 can of coconut milk or coconut cream
  • A cup of grated coconut
  • 2 cups of milk cream
  • 1 teaspoon vanilla
  • 2 1-2 tablespoons flavorless jelly
  • 4 egg whites
  • Three mature mangoes
  • Lemon juice
  • 2 tablespoons brown sugar
  • 2 tablespoons of brandy or rum (optional)


  • Electric or manual beat
  • A magic finger or palette
  • A mold for gelatin or several individual molds
  • A small pot
  • Liquor


  • First, in a pot place the coconut milk along with the tablespoon of vanilla.
  • Bring to moderate heat, add the two tablespoons of tasty jelly to hydrate and the two cups of milk cream. Remove. Don’t let him boil.
  • Then beat the egg whites in a bowl hard until they’re about to snow.
  • Add two tablespoons of sugar to the egg whites.
  • Then join both preparations.
  • Then moisten the container or the containers where you will pour the coconut mousse.
  • Add the mousse and take it to cool for a minimum of 3 hours. It is advisable to make this dessert one day in advance.
  • Now he proceeds to make the mango cream.
  • Take the three handles, remove the skin, and remove the pulp from the seed. Dry the seed.
  • Process the handle in a blender the handle along with the sugar and lemon juice. Keep in the fridge until the moment of serving dessert.
  • Serve by adding a pair of mango cream spoons to a small plate or glass, like a mirror.
  • Later demolish the coconut mousse and place a piece on the handle cream.
  • Finally, decorate with grated coconut and mint’s bladder.
  • You could also garnish with a juliana-cut handle, grated coconut, and condensed milk.

Interesting data

  • Difficulty: Low
  • Preparation time: 30 minutes
  • Cooling time: 3 hours minimum. Recommended to perform one day before tasting.
  • This coconut with handle cream as you see is easy to perform. Another option that also looks great is to incorporate the grated coconut into the mousse. That’s how the coconut bits will feel at the time of eating.
  • You can also serve this dish by preparing a consistent mango jelly. Then you should pour into the containers a little mousse, then place a piece of this jelly and finish covering. Thus, the handle will remain inside the mousse.
  • The handle cream can be replaced by syrup or mango compote. In that case, cut the handle into medium cubes, and take it to cook along with lemon juice, sugar, rum, and a little cinnamon. You can also accompany it with a handle sorbet
  • You can also replace gelatin with agar-agar.
  • Keep refrigerated. Remember that it is a dessert with lightly cooked yolks, so you should stay in a cool place and be consumed promptly.