Mango Coconut Mousse by Nikki Heyder

Make the most of mango season with this delicious dessert by Nikki Heyder

Serves 4

3 large mangos
2 tins coconut cream (ideally kept in fridge over night)
2 tsp honey
1 lime, juiced
2 tbsp mint, finely chopped
Pistachios or toasted coconut flakes, to decorate (optional)


  1. Carefully slice along the seed of the mango and scoop flesh out with a spoon into a blender or bullet – blend until smooth – remove approximately 4 tablespoons worth and set it aside in a separate bowl
  2. Do not shake the coconut cream before opening – once opened scoop out the top layer only and add into the blender with the remaining mango puree (this will be a thicker consistency than the bottom of the can) – you can save the watery part for another recipe such as coconut rice or to use in a curry
  3. Add honey, lime juice and 1 tbsp of mint and blend until smooth
  4. Evenly distribute mousse into cups or glasses of your choice – spoon over the remaining
    pure mango puree and decorate with remaining mint leaves and nuts/coconut
  5. Set in fridge for an hour before serving


Weather Icon