Airy light mango coconut mousse

Ingredients for 4 Servings

  • 2 leaves of white gelatine
  • 40 g grated coconut
  • 350 g low fat curd cheese
  • 150 ml coconut milk
  • 100 ml whipping cream
  • 1 ripe mango
  • 1 kiwi
  • 1 organic lime
  • 1 tbsp. sugar
  • 2 tbsp. coconut flakes


  1. Soak the gelatine in cold water.
  2. Brown the grated coconut in a non-stick pan without fat. Then allow to cool on a plate.
  3. Stir curd cheese together with coconut milk and the grated coconut.
  4. Dissolve gelatine at medium heat. First mix together with 4 tablespoons of curd mixture, then with the remaining curd cheese and chill for approx. 20 minutes.
  5. Beat the whipping cream until stiff, fold it into the cream and chill.
  6. Peel the mango and remove the fruit from the pit. Purée finely with the grated lime peel, 1 tablespoon of squeezed lime juice and the sugar. Also peel and dice the kiwi.
  7. Alternately layer the mousse with the mango purée in glasses or small bowls. Then chill until served. Garnish the dessert with the coconut flakes and kiwi pieces.
Airy light mango coconut mousse