Coconut And Mango Mousse, Nougatine Recipe
Indulge in a tropical escape with our Coconut and Mango Mousse, a velvety blend of rich coconut cream and luscious mango puree, perfectly balanced for a light yet decadent treat. Topped with a delightful crunch of nougatine, this dessert is a refreshing celebration of flavors that will transport your taste buds to paradise.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut and Mango Mousse
Nougatine
Method
Coconut and Mango Mousse
Prepare Gelatin
In a small bowl, combine gelatin powder with water and let it sit for 5 minutes to bloom.
Heat Gelatin
Gently heat the bloomed gelatin in a microwave or double boiler until it dissolves completely. Set aside.
Mix Ingredients
In a mixing bowl, combine coconut cream, mango puree, sugar, and vanilla extract. Mix until smooth.
Incorporate Gelatin
Add the dissolved gelatin to the mango and coconut mixture and stir well.
Fold in Whipped Cream
Gently fold in the whipped cream until fully incorporated.
Chill the Mousse
Pour the mousse mixture into serving cups and refrigerate for at least 2 hours until set.
Nougatine
Caramelize Sugar
Allow the mixture to boil without stirring until it turns a golden amber color.
Add Almonds
Remove from heat and quickly stir in the sliced almonds until well coated.
Cool Nougatine
Spread the nougatine mixture onto a parchment-lined baking sheet to cool completely before breaking into pieces.