Your folders
Your folders
Export 3 ingredients for grocery delivery
Step 1
In a food processor or high-speed blender, purée the mango chunks until smooth.
Step 2
In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.
Step 3
Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.
Step 4
Transfer the mousse to clear serving glasses, leaving some space at the top.
Step 5
Top each glass with a layer of the remaining mango purée.
Step 6
Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.
Step 7
Serve immediately, or cover and store in the refrigerator for up to 3 days.
Your folders
fufuskitchen.com
5.0
(3)
Your folders
veenaazmanov.com
5.0
(17)
2 minutes
Your folders
mrishtanna.com
4.8
(57)
Your folders
anncoojournal.com
5.0
(1)
10 minutes
Your folders
dessertfortwo.com
4.4
(38)
5 minutes
Your folders
womensweeklyfood.com.au
15 minutes
Your folders
addictedtodates.com
4.5
(11)
Your folders
imhungryforthat.com
5.0
(23)
Your folders
womanscribbles.net
4.5
(20)
20 minutes
Your folders
vegrecipesofindia.com
4.9
(53)
Your folders
soulfulvegan.com
Your folders
bigboxvegan.com
5.0
(2)
24 minutes
Your folders
internationalcuisine.com
4.7
(3)
5 minutes
Your folders
floridamilk.com
Your folders
aclassictwist.com
4.4
(12)
Your folders
womensweeklyfood.com.au
Your folders
honestcooking.com
Your folders
food.com
5.0
(9)
Your folders
sugarsaltmagic.com
5.0
(5)
45 minutes