According to the weather forecasts, last summer days are in front of us. So so sad, because I feel like this summer hasn’t even started yet. It was rainy almost every daythis summer with frequent storms and hail. By all means, these weather conditions reminds us of how we take nature for granted. We should respect and appreciate it more, don’t you think?
Today, I’ve decided to make a very simple dessert, which you can start preparing early in the morning. In the afternoon, after lunch, it’s already readyfor you to try it. This mango mousse is not overly sweet, at least ours wasn’t. It may also depend on what mango you use. If your mousse is very sweet, I’m sure it will be because of mango.
It is important to note that prior to using coconut milk you must store it for at least one day in the refrigerator. It’s not a biggy if the milk is stored in the refrigerytor for a longer period of time. After a while milk becomes very hard and you need to be careful when mixing it so that you do not end up with it all over the kitchen, as has already happened to me :D. I use Hofer’s coconut milk(see figure below).
Lot of joy preparing this mousse, and let this refreshing dessert be such a success as it was at our house. Let me remind you that mousse is also suitable for anyone who doesn’t tolerate dairy products.
Priprava testenin
Ingredients
- 1 larger chopped mango
- 1 can of coconut milk(only the hard part)
- 2 tbsp maple syrup
- a handful of coconut flour
Methd
- Mash mango and maple syrup with immersion blender of your choice.
- Mix coconut milk with your mixer. After it’s ready, add mango mixture and stir well. You can also use your mixer at this point.
- Let it rest in the refrigerator for at least two hours.
- Pan fry your cocnut flour for about a minute. Be careful not to overburn it.
- After the mousse is ready, decorate it with a looot of coconut flour and some chopped mango.
Photographs: Twofoodiesandacat – Fotografiranje in Stiliranje hrane
Smokey Ines
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