Creamy Mango and Coconut Mousse

Method

1. Refrigerate the tin of coconut milk the day before to ensure it thickens — you need the thick white cream at the top of the tin.
2. Cut the mango in half. Set one half aside for decoration and blend the other half with 3 tbsp of the refrigerated coconut cream to create a smooth purée.
3. Whip the plant-based cream until stiff, then fold in the vanilla, spice and 5 tbsp of the coconut cream.
4. Assemble the mousse by layering the mango purée and coconut mousse alternately in glass bowls or serving glasses.
5. Decorate with the remaining mango (sliced or diced), fresh raspberries and a sprinkle of the spice used. Chill until ready to serve.

Equipment

• Blender
• Sharp knife
• Teaspoon
• Tablespoon
• Tin opener
• Electric hand whisk or stand mixer