Step 1

In a food processor, add all the cut mango pieces for the mousse. Pulse for 45 seconds until it becomes puree like.

Step 2

To this, add the entire can of full fat coconut milk and agave nectar or honey.

Step 3

Fold until well combined.

Step 4

Pour the mousse into individual serving cups. I like to add fresh diced mango in between two layers of mousse. Cover this and refrigerate overnight to set and develop its flavor.

Step 5

To make the pistachio topping, melt the butter with the sugar in a pan and add the pistachios. Stir together until well-coated. Let this toast on low heat for a few minutes before pouring it onto a clean surface. Allow the pistachios to cool then give them a fine chop.

Step 6

Before serving, top the mango coconut mousse with the pistachio crumble and dices of fresh mango. Enjoy cool!

Step 7

The mousse should be creamy and the perfect combination of mango and coconut. The pistachios add a beautiful contrast in color and texture, while the diced mango adds freshness. It is a delight!