Proudly supported by
You can't get more decadent than a mouthful of this creamy dessert – and, it's super-simple, making it a brilliant idea for entertaining.
2 Tbsp boiling water
2 tsp powdered gelatine
2 x 170 g tubs dairy-free coconut yoghurt
1 tsp vanilla essence
1 ripe mango, flesh removed, pureed, mashed
1 mango cheek, flesh finely sliced, to serve
1 Tbsp coconut flakes, toasted, to serve
- Put the boiling water in a small heatproof bowl. Sprinkle over gelatine and stir until completely dissolved.
- Whisk the yoghurt and vanilla essence together until smooth. Stir in the puréed mango. Add gelatine mixture and stir until smooth. Divide mixture evenly between 4 small serving bowls or glasses. Cover and put in the fridge for 4 hours, or until completely set.
- Top the mango mousse with the mango slices and toasted coconut flakes to serve.