Mango Mousse with Coconut

Roast 10 g coconut flakes in a dry frying pan until golden brown.

Stir remaining grated coconut in a baking bowl with 200 ml hot water and let it swell for about 20 minutes (not necessary if you use coconut juice!)

rinse lime / lemon hot, finely grate peel and squeeze out the juice

Remove the peel from the mango, free it from the core. Grind half of the pulp together with the lime/lemon zest and squeezed juice in a baking bowl.

Soak gelatin in cold water

Wrap shredded coconut in kitchen towel and squeeze. Measure out about 150 ml of the coconut juice.

Beat the yolks with sugar and 2 tbsp. hot water until creamy, gradually add the coconut juice.

Squeeze gelatin and let it melt in saucepan at low temperature, then fold into egg cream, then add mango puree.

Leave mixture to cool until it begins to gelatinize

Separately whip egg whites and whipped cream until stiff, fold into gelling mousse, fold in second half of mango pieces.

Set the mousse and garnish with the toasted coconut flakes.

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