It’s not summer until you get to enjoy mangoes. In Australia, the first mangoes appear as early as Spring. Though I woudn’t say that they are at their best, it’s impossible to resist the aroma as you pass through the aisles at your greengrocer or supermarket.
Mangoes pair beautifully with coconut. Together they are a burst of the tropics in your mouth. This a deceptively simple dessert to make, with absolutely no baking invoved. I have used sillcon rectangular molds. You could use round or square molds and even make them in serving glasses.
Mango Coconut Mousse Bars
Makes 4 bars
For the base
7-8 digestive biscuits
2 tbsp coconut oil, melted
For the mango and coconut filling
3 tsp powdered gelatine
150 ml thin (pouring) cream
120 ml Coconut cream
40 g caster (superfine) sugar
3 tbsp mango purée
Mango jelly
3/4 cup mango purée
1/2 tsp powdered gelatine
Place the biscuits in a food processor and pulse to form fine crumbs. Pour the melted coconut oil into the processor and pulse to combine. Press the biscuit mixture into the base of rectangular silicone molds. Freeze until needed.
To make the mango-coconut layer, soften the gelatine in 2 tbsp cold water in a small bowl for 5 minutes. Warm 30 ml of the cream in a saucepan over low heat. Add the gelatine and stir through the warm cream until dissolved.
Cool slightly, then fold through the coconut cream.
Whip the remaining cream, sugar and vanilla bean paste until soft peaks form, then fold into the coconut cream mixture. Divine the mixture between two bowls. In one bowl, fold through 3 tbsp mango puree. In the other bowl add vanilla extract.
Spoon the mango mixture over the crust. Freeze for 15 minutes or until slightly firm. Sooon the coconut-vanilla mixture over the mango layer. Freeze for 15 mins.
Meanwhile, prepare the mango jelly. Place the mango purée in a small saucepan. Add the gelatine. Allow to bloom for 2-3 mins. Warm over a low flame, stirring continuously until gelatine has dissolved. Cool slightly. Pour over coconut layer. Place in freezer to set.
Allow to thaw 30 mins before serving. Decorate with edible flowers or shaved coconut.
