Mango, lime and coconut mousse

This refreshing mango, lime and coconut mousse recipe is great served topped with chopped pistachios and mint. Enjoy for a light, cooling end to your next meal

  • 10 mins preparation
  • 2 hrs marinating
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 fresh mangoes, flesh removed, or 2 x 425g cans, drained
  • 1 tablespoon lime juice
  • 2 teaspoon gelatin, plus 2 tablespoons water
  • 1/4 cup coconut milk powder
  • 1 cup Greek-style honey yoghurt
  • fresh mango slices, chopped pistachios and shredded mint leaves to serve


  • 1
    Place the mango flesh and lime juice in the bowl of a food processor and whizz until smooth.
  • 2
    Place the water in a small bowl and sprinkle the gelatin over the water. Leave it to stand for 2 minutes to swell. Heat the gelatin in the microwave or over a bowl of boiling water until smooth and dissolved.
  • 3
    Whisk the coconut milk powder and yoghurt together. Place the mango purée in a large bowl and fold through the yoghurt mixture and gelatin. Spoon into serving dishes and chill for at least 2 hours. Serve with the mango slices, chopped pistachios and mint.