Mango and Coconut Cream Mousse

Mango and Coconut Cream Mousse
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dessert | Medium
Preparation time : 10 min
Cooking time : 0 min
Number of persons : 4
  • 1 x 200 ml carton of Suzi Wan® Coconut Cream
  • 6 egg whites
  • 100 g caster sugar
  • 1 mango (not too ripe)
  • 100 ml cane sugar syrup
  1. Peel the mango, cut a thin slice and then cut out 4 triangles.
  2. Dice the remaining mango.
  3. Stick the triangles to the inside of 4 small glasses.
  4. Heat the sugar syrup in a saucepan to reduce it.
  5. When it is very thick, add the coconut cream. Bring to the boil.
  6. Whisk the egg whites to firm peaks in a deep bowl.
  7. Beat in the coconut cream.
  8. Add the diced mango.
  9. Pour the mixture into the glasses and serve.
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