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Coconut and mango mousse
This tropical dessert should be served well chilled.
What you need
- 5 medium eggs, separated
- 45 ml light rum
- 4 1/2 tsp freshly squeezed lime juice
- 175 g caster sugar
- 3-4 drops vanilla essence
- 150 ml milk
- 25 g creamed coconut
- 2 small ripe mangos, stone removed and peeled
- 3 tsp gelatine
- 150 ml double cream, lightly whipped
Method
Line the outside of individual souffle dishes with baking parchment - to create collars that stand 2 1/2 cm above the top of the dish ? and secure with string.
Place the egg yolks in a heatproof basin. Add the rum, lime juice and sugar and set over a pan of simmering water. Heat gently for 5-6 min, whisking with an electric whisk until pale and fluffy.
Remove from heat and continue whisking for 2-3 min until thickened slightly. Heat the milk with the creamed coconut in a small pan for 2-3 min or until coconut has melted. Remove from heat and whisk in the gelatine, stirring constantly until dissolved.
Remove from heat and leave to cool slightly. Stir the gelatine mixture into the egg yolk mixture until well mixed. Leave to cool for 20-30 min until beginning to set.
Meanwhile, whisk the egg whites in a clean bowl until stiff but not dry. Gently fold into the egg yolk mixture.
Place the mango in a food processor or blender and process until smooth. Fold into the egg mixture. Divide between the souffle dishes.
Chill for 1 days or until set. Remove parchment paper to serve.
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Preparation 25 minutes Waiting » 2 hours, 20 minutes Chill 2 hours Stand 20 - 30 minutes Total 2 ¾ hours -
Energy 398 kcal/serving Fat 8.77 g/serving Carbohydrates 258.22 g/serving Glycaemic Index 58 Glycaemic Load 25.08 
Serving suggestion
Decorate the edges with coconut. Top with a little mango.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1659 | 770 | 10475 | 8350 |
| Energy (kcal) | 398 | 184 | 2500 | 2000 |
| Protein (g) | 10.8 | 5.02 | ||
| Carbohydrate (g) | 44.2 | 20.5 | 345 | 275 |
| Fat (g) | 18.9 | 8.77 | 95 | 70 |
| Fat (saturated) (g) | 10.6 | 4.91 | ||
| Fibre (g) | 1.35 | 0.63 | ||
| Sodium (mg) | 90.3 | 41.9 | ||
| Salt (equivalent) (g) | 0.23 | 0.10 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1007 | 467 | 800 |
| Vitamin B-12 (µg) | 0.63 | 0.29 | 1 |
| Vitamin B-6 (mg) | 0.18 | 0.08 | 2 |
| Vitamin C (mg) | 20.9 | 9.70 | 60 |
| Vitamin D (µg) | 33.5 | 15.6 | 266 |
| Vitamin E (mg) | 1.59 | 0.74 | 10 |
| Zinc (mg) | 0.78 | 0.36 | 15 |
| Calcium (mg) | 81.1 | 37.6 | 800 |
| Folate (mcg) | 36.8 | 17.1 | 200 |
| Iron (mg) | 0.99 | 0.46 | 14 |
| Magnesium (mg) | 18.1 | 8.41 | 300 |
| Niacin (mg) | 0.51 | 0.24 | 18 |
| Pantothenic acid (mg) | 0.87 | 0.40 | 6 |
| Riboflavin (mg) | 0.38 | 0.17 | 1.6 |
| Phosphorous (mg) | 141 | 65.8 | 800 |
| Thiamin (mg) | 0.09 | 0.04 | 1.4 |
This recipe is:
Corn-free
Gluten free
Peanut free
Shellfish free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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