2canscoconut cream13.5oz, 398ml, refrigerated upside down
1/4cupconfectioners sugarsifted
1/2tspvanilla extract
1cupsmango pulp240ml
raspberriesfor garnish
1tbspmaple syrup
Instructions
INSTRUCTIONS
Slice a mango and use a spoon to remove the pulp.
Transfer to a strainer and push the pulp through.
Blend the pulp until very smooth.
In a standing mixer fitted with a whisk attachment, add coconut cream (so make sure to separate the water in the can and just use the cream.), sifted confectioners sugar, maple syrup and vanilla. Give it a whisk on low. Slowly increase speed. Scrape down the sides when necessary.
While mixing, add about 1 cup of the mango mixture. Mix for about 5 minutes or until smooth.
Pour into cups and garnish with a few raspberries.
Chill for about 1 hour or overnight.
Video
Notes
I gussied up the presentation with some mango slices, raspberries and mint sprigs. Really easy but definitely elevates the look since coconut cream will usually have some little flakes of cream that don't mix in and the mango doesn't color the mousse into a vivid yellow.