Mango and Coconut Mousse
2 fresh mangoes, peeled and chopped
2 tablespoon caster sugar
1 orange rind, finely grated
1 tablespoon gelatine
¼ cup boiling water
½ cup low-fat evaporated milk (icy cold)
½ cup light coconut cream
2 tablespoons shredded coconut, toasted, to serve
Puree mango flesh in a blender or processor until smooth. Transfer to a bowl.
Add sugar and orange rind to mango, stir to combine.
Add gelatine to boiling water, stir with a fork until gelatine dissolves. Allow to cool for 5 minutes then stir into mango mixture.
Using an electric mixer, beat evaporated milk and coconut cream together until thick, fold into mango mixture.
Divide mousse evenly between 4 glasses. Cover with plastic wrap and refrigerate for 3 hours or until set. Sprinkle with toasted coconut to serve.