Lychee Mango Mousse

This Lychee Mango Mousse combines the tropical sweetness of ripe mangoes with the fragrant juiciness of lychees, creating a light and airy dessert that melts in your mouth. The addition of coconut cream adds a rich, creamy texture while keeping the dish refreshing and satisfying. Perfect for warm weather or as a delightful end to any meal, this dessert is gluten-free and dairy-free, making it suitable for various dietary needs.

Ingredients:

• 1 cup ripe mango puree
• 1 cup canned lychee, drained and chopped
• 1 cup coconut cream
• 1/4 cup agave syrup (or honey)
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin powder
• 1/4 cup cold water
• Mint leaves for garnish

Instructions:

1. In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
2. In a saucepan, gently heat the coconut cream, agave syrup, and vanilla extract until warm but not boiling. Remove from heat.
3. Add the bloomed gelatin to the warm coconut cream mixture and stir until completely dissolved.
4. In a large mixing bowl, combine the mango puree and chopped lychee. Gradually fold in the coconut cream mixture until well combined and smooth.
5. Pour the mousse into individual serving cups or bowls and refrigerate for at least 4 hours or until set.
6. Before serving, garnish with mint leaves for a touch of color and freshness.