This sweet mousse has it all - freshness and a real punch of flavour from the fresh mango, sweetness from the bananas and luxurious decadence from the coconut milk.
- 300ml whipping cream
- 200ml coconut cream
- 3 large ripe bananas
- 2 large ripe mangoes
- 5 tbsp. orange juice
- 1 tbsp. powdered gelatine
- 7 tbsp. icing sugar
Put the gelatine and orange juice in a bowl. Suspend over a pan of simmering water and stir until dissolved. Set to one side and leave to cool.
Peel, stone and dice the mangoes. Peel the bananas. Place the mango, bananas, coconut cream and icing sugar into a blender and blitz until smooth. Stir in the gelatine mixture. Meanwhile, whip the cream until soft peaks form.
Carefully fold the cream into the fruit puree mixture, being careful not to knock too much air out. Divide between 4 dessert dishes and leave to chill for 2 hours.