Mango Mousse with Blueberry Coulis
Servings Prep Time
6 5 minutes (plus cooling time)
Cook Time
10 minutes (plus cooling)
Servings Prep Time
6 5 minutes (plus cooling time)
Cook Time
10 minutes (plus cooling)
Ingredients
For the mango mousse:
  • 2 Ripe mangoes
  • 2 tablespoons Great lakes beef gelatin
  • 1/2 cup (120ml) Boiling water
  • 4 tablespoons Raw honey
  • Fresh mint, to garnish
For the blueberry coulis:
  • 1 cup (150g) Blueberries (fresh or frozen)
  • Zest of 1 lemon
  • 3 tablespoons Raw honey
Instructions
  1. Start by making the mango mousse. Add the gelatin to the boiling water in a bowl and mix well. Peel and chop the mangoes and place them in a blender and blend well.
  2. Next add the honey and gelatin mixture to the blender and blend well. Pour the mixture into a dish, cover with cling film and chill for roughly two hours.
  3. Meanwhile, make the blueberry coulis. Place the blueberries, lemon zest and honey in a small saucepan on a low-medium heat. Bring to the boil, turn down then simmer for 10 minutes, stirring often.
  4. Using a potato masher, mash well to remove any lumps. Pour through a sieve into a bowl or jug to ensure a smooth sauce.
  5. Allow the coulis to cool also. Once the mousse is set, pour a little coulis over each serving and garnish with fresh mint.