Mango Lime & Coconut Mousse

This quick and easy blended mousse is packed full of healthy fats and natural sweetness and makes a light and refreshing end to any meal. The ginger crumb adds texture and flavour as well as adding fibre to help slow the digestion of the sugars.

Allergens: Nuts (almonds, cashews)

Notes: Leftovers mousse can be stored in fridge or freezer – if frozen removed 20 mins before serving. Crumble best stored in air tight jar.

Download Free Recipe PDF

Ingredients

Ginger Crumb

40g oats
20g pumpkin seeds
20g coconut flakes
20g almonds
20g cashew nuts
2 medjool dates, pitted
1 tbsp ground ginger
30g coconut oil melted

Mousse

150g silken tofu
10g Baobab or Maca (optional)
Zest and juice of a lime
20g dates, pitted and soaked in hot water for 20 mins
150g ripe mango peeled stoned and cubed
½ avocado (65g) or frozen and leave out the ice cubes
2 ice cubes
30g coconut oil melted

Instructions

Step 1

Preheat the oven to 180°C and line a baking tray with parchment paper.

Step 2

Place all the crumb ingredients into a food processor and pulse until it resembles soil.

Step 3

Transfer the crumb onto the lined baking tray and spread out in an even layer.

Step 4

Bake for 10-15 minutes turning every 5 minutes until the nuts look golden brown.

Step 5

Meanwhile make the mousse. Place the silken tofu onto absorbent kitchen towel and allow to drain for a few mins, then place into a high powered blender with the remaining ingredients except the coconut oil and process until creamy and smooth.

Step 6

Add the melted coconut oil and blend again to combine.

Step 7

Distribute between 3 glasses or espresso cups and place in freezer for 30 mins to set.