Step 1- Prep the Coconut Cream and Mango
If you're using canned coconut milk, separate the thick cream from the liquid as described on the can, keeping only the solid cream portion. Clean and peel your mango, chop the flesh roughly, and puree it until smooth.
Step 2- Sweeten the Coconut Cream
Add the powdered sugar to the coconut milk cream in a mixing bowl. This step sets up the base flavor before whipping begins.
Step 3- Whip Until Soft Peaks Form
Using a hand whisk or electric mixer, beat the cream and sugar together until soft peaks form. This usually takes a few minutes with an electric mixer, longer if you're doing it by hand.
Step 4- Fold in the Mango
Add the mango puree to the whipped coconut cream and gently fold it in. Folding rather than stirring keeps the mixture light and airy instead of deflating all that whipped volume.
Step 5- Assemble in Glasses
Divide the mousse mixture into serving glasses. Top each one with a tablespoon of plain mango puree for that beautiful layered look.
Step 6- Garnish and Chill
Garnish with chopped nuts and mint leaves, then chill for at least 20 minutes before serving. The mousse sets up nicely during this short chilling period.
