Here’s a recipe for Mango Coconut Mousse serving 4:

Ingredients:

• 200g ripe mango, diced
• 1/2 cup coconut cream
• 1/4 cup granulated sugar (adjust to taste)
• 1 tablespoon gelatin powder
• 2 tablespoons water
• 1 cup heavy cream
• Optional: toasted coconut flakes for garnish

Instructions:

1. In a blender or food processor, puree the diced mango until smooth. Set aside.
2. In a small bowl, sprinkle the gelatin powder over the water and let it bloom for 5 minutes.
3. In a saucepan over low heat, warm the coconut cream and sugar until the sugar is dissolved. Do not boil.
4. Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
5. Add the mango puree to the coconut mixture and stir until well combined. Allow the mixture to cool to room temperature.
6. In a separate bowl, whip the heavy cream until soft peaks form.
7. Gently fold the whipped cream into the mango coconut mixture until evenly combined.
8. Divide the mousse evenly among 4 serving glasses or bowls.
9. Chill in the refrigerator for at least 4 hours, or until set.
10. Optional: Before serving, garnish each mousse with toasted coconut flakes for added texture and flavor.

Enjoy your delightful Mango Coconut Mousse!