Mango And Coconut Mousse - cooking recipe

Ingredients

1 1/4 cups heavy cream
1/2 cup sugar
2 tsp coconut extract
1 tbsp unflavored gelatin
None None Juice of 1 lime
9 oz frozen mango chunks, thawed and pureed
1 cup plain Greek yogurt
None None Sliced mango, toasted coconut and cream, to serve

Preparation

Line bottom and sides of a 9 x 4 inch loaf pan with parchment paper.
Mix cream and sugar in a medium saucepan on low heat. Stir to dissolve sugar. Bring to a boil on medium heat. Remove from heat. Add the coconut extract.
Dissolve gelatin in 1/4 cup boiling water. Stir into the cream mixture with the lime juice. Set aside to cool.
Stir in mango and yogurt with a whisk. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight until set.
To unmold, invert mousse onto a serving plate. Gently remove pan, then parchment paper. Cut into slices. Serve topped with sliced mango, coconut and cream.