Happy Labor Day Weekend! For most of us, Labor Day signals the end of summer – those last few days of sunshine and heat. Except of course, if you live in Southern California where it seems that summer is just getting started. So while the rest of you are happily contemplating the return of soups, stews and casseroles we are still eating mountains of salads and cooking everything possible outside on the grill… yup, that’s Southern California for ya… always a step ahead – not!
And while the markets and stores are still full of summer produce, my “seasonal clock” is ready for something else. And although my head is dreaming of pumpkin bars, ooey gooey cakes and rich, decadent ice creams, the truth of the matter is it’s just too hot for these luscious desserts. So, to satisfy my need for something a bit creamy and a bit rich tasting I decided to make a Mango Coconut Mousse. The idea has been rolling around my head for a while and I finally decided to give it a go. In case you missed it, using coconut milk as a substitute for whipped cream is all the rage and I’ve been intrigued to try it – and yes, it does whip up very similar to whipped cream – a little heavier and definitely has a coconut flavor. If you like coconut, then this is the perfect dessert for you – if you aren’t a fan, just substitute whipped cream for the whipped coconut cream! Either way, it’s a terrific dessert to not only “bridge the gap” between the end of summer and full blown fall but also a fabulous dessert for any asian inspired meal!
- 1 large ripe mango (about 1 cup of flesh)
- ¼ cup sugar
- 3 Tbsp. fresh lime juice
- 4 egg yolks
- 4 Tbsp. unsalted butter, diced
- 1 - 14 oz. can full fat coconut milk OR ½ cup whipping cream.
- 2- 3 Tbsp. sugar
- Refrigerate the can of coconut milk if usingPeel and cut mango into small chunks. Combine mango with lime juice and sugar and puree. Strain mixture and combine in a heat safe bowl with the egg yolks. Bring a small pot of water to a simmer and place the bowl of mango and egg yolks on top. Stir until the mixture thickens - about 4 - 5 minutes. Remove from the heat and stir in the butter a bit at a time. Cover and refrigerate until cold.
- Open the chilled can of coconut milk. Remove the solidified coconut cream, leaving the thin, watery juice behind (save to use in smoothies or just to drink!). Place the cream in the bowl of a mixer and mix on medium speed. Slowly sprinkle in 2 Tbsp. sugar. Increase the speed to high and continue to whip until the cream is fluffy. Taste and add more sugar if desired. Remove the mango curd from the refrigerator and measure out about a cup and fold in about ½ cup of the coconut cream. Taste, adding more coconut cream if desired. (I like about ⅓ coconut cream to ⅔ mango curd but it really is up to you!). Spoon into small bowls or glasses and chill. Can be made 2 days ahead. Keep refrigerated.