When I discovered this dessert over at Confessions of a Confectionista, I immediately tried it. My friends loved it. They loved the refreshing taste of the fruits combined with the sweetness of the cream. They said that it’s a dessert that they wouldn’t get tired of eating.
Our friend over at Confessions of a Confectionista has this to say about this recipe:
“But with the whole humid, hot as hell weather these days, I am finding myself going for the simple no-bake desserts because one cannot give up desserts just because it’s hot. Right? I know you agree with me 🙂 These mango kiwi mousse cups are the perfect solutions and will be great for your summer entertaining. I made these for a dinner party and it was so easy to put together before the party arrived.”
I am a huge fan of no-bake, easy desserts! They’re perfect for unexpected visitors who just invade your home *cough friends cough* as if they own it. They’re a breeze to make too. You don’t have to spend a lot of time preparing ingredients and baking equipment.
3 ripe mangoes, peeled and chopped up
1/3 cup Domino sugar
1 teaspoon Jell-o unflavored gelatin
1 cup Borden heavy cream
1/4 teaspoon McCormick coconut extract
2 kiwis, peeled and sliced
1/4 cup coconut, toasted
In a food processor, process 2 cups of the chopped mangoes until smooth. You should have about 1 cup puree. In a medium saucepan, combine sugar and gelatin. Stir in 2 tablespoons cold water. Cook over low heat and stir until gelatin dissolves. Remove from heat and stir in mango puree. Let cool to room temperature.
In a chilled bowl, beat the heavy cream and coconut extract using an electric beater until soft peaks form. Fold in the mango puree until just combined. Cover with plastic wrap and chill for at least 4 hours or overnight until set.
To serve, divide half the mousse among ramekins, bowls or cups. Top with kiwis, mangoes and coconut. Top with remaining mousse. Sprinkle with toasted coconut.
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Quick Tip: You can get creative with your toppings! Top with anything you like!
Thanks again to Confessions of a Confectionista for this amazing recipe.