Mango Mousse

Mango Mousse

In Australia we are heading towards the hottest season of the year whereas Europe and most of America is looking forward to crackling fire places and snow angels.

I’ve noticed other food blogs going crazy with pumpkin recipes and other Christmassy foods. Here we have an abundance of mangoes at this time of the year with road vendors selling whole trays for $20. My very good friend and sister in spirit Jillian used to take advantage of these bargain prices and hold a Christmas brunch, which mainly consisted of mangoes and champagne. Which also reminds me of a time many moons ago when three of my friends and I went on a mango and champagne diet for 7 days.

Well my champagne days are over, but my mango days certainly are not. As my grandpa used to say, “Sit still and eat your mouse!" What is the craziest diet you have ever done?

Mango Mousse

2 large mangoes skinned and chopped

1 Tbs lemon juice

2 Tbs honey

1 cup coconut cream

2 tsp gelatin

¼ cup warm water

Place the mango pulp, lemon juice and honey into a food blender and blend until smooth.

Add the gelatin to the warm water and stir until dissolved.

Then pour the gelatin and coconut cream into the blender and blend everything until well combined.

Pour the mixture into small decorative bowls and refrigerate for at least 4 hours.

Sprinkle with a little nutmeg if desired.