MANGO & COCONUT MOUSSE

INGREDIENTS 300ml cream 1/2 cup caster sugar 2 teaspoons coconut essence 1 tablespoon powdered gelatine 1/4 cup water, just boiled Juice of 1 lime 2 cups frozen mango cheeks, thawed, pureed (see Notes) 1 cup thick Greek yoghurt Sliced mango, extra, to serve Toasted coconut, to serve Cream, to serve

HOW TO MAKE 1.Line base and side of a 12 x 23cm loaf pan with baking paper. 2.Combine cream and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and bring to boil. Remove from heat. Add essence. 3.In a small jug, whisk gelatine briskly into water with a fork until dissolved. Blend into hot cream with juice. Set aside to cool. 4.Whisk in mango and yoghurt. Pour into prepared pan. Cover with plastic wrap and chill overnight until set. 5.To serve, remove plastic and invert mousse onto a serving plate. Gently remove pan, then paper. Serve in slices topped with extra sliced mango, coconut and cream.

NOTES

You can also use canned mango. Drain and blend. Use fresh mango when in season - you will need about two.