I love making desserts ( and I confess I like eating them too) so that is usually the first thing I come up with when we are having a dinner party.
And to be honest that is not always the best way to plan a dinner. Some desserts are really too rich for a heavy meal or others maybe the wrong taste to complement the dinner and so on. So I try to do it differently.
And with the emphasis on ‘try’ I might add because I fail miserably… So when we were planning our dinner for Christmas (still in the making) I started going through magazines for inspiration and you know what I ended up with right? I think I had earmarked about five recipes of gorgeous Christmas desserts before I realized I was doing it again… 🙂
Old habits die hard I guess.

But I could not resist at least trying a few of the recipes before I had to make the final decision so comes along this beautiful mango dessert.
The original recipe (from bbc good food) had passion fruit in it, but there was none to be found here so I changed the flavors a bit and ended with a delicious mango mousse. Which is in fact perfect for a heavy Christmas dinner. It’s not too heavy, delicious and looks festive.

Now for the styling I wanted to use those really old fashioned desserts glasses. But we didn’t have any, so on a Saturday morning Tom and I went in search of a few glasses at the second hand stores here. We have about 4 I think in the area (you know the ones where people can leave there old furniture and other household items and these are than resold for a few cents to other people. Ideal if you want something but don’t want to spend a fortune on it) and we visited all four….
Is it needless to say I came home with more than just a few glasses?

There is always just a few fun surprises in those old stores and when things cost only ten cents… You know what happens to a prop junkie such as myself!
Anyway, I think the glasses are perfect for this dessert don’t you agree?

The mousse itself is light and airy although it could have been a bit more firm. I used the minimum amount of gelatin as I don’t like it when there is too much in, but it was on the low side and the mousse was almost more a pudding.. So increase this a bit and you have a winner on your hands for Christmas dinner!


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Mango mousse with coconut twist

Dit maakt genoeg voor ongeveer 6-8 glazen (afhankelijk van de grootte) dus zorg dat je die klaar hebt staan.
Prep Time: 15 minutes
Cook Time: 15 hours 49 minutes
Servings: 6 -8


  • 50 gr grated coconut
  • 2 tbsp sugar
  • 1 eggwhite

For the mousse

  • 3 large ripe mango
  • 1 dragonfruit or a couple of passionfruit
  • juice of 1 lemon
  • 2 gelatine sheets
  • 150 ml double cream
  • 2 egg whites
  • 85 gr sugar


  • pomegranate seeds
  • grated coconut


  • Put the coconut and the sugar together in a bowl and stir together.
  • Put the egg white in another bowl and whisk this loosely for a second or so.
  • Dip each glass into the egg white first and after that into the coconut-sugar mixture. Leave to dry.
  • Make the mousse by cleaning the mango and putting the flesh into a blender. Add the dragon or passionfruit and the juice of the lemon. Puree everything and then put it through a sieve to remove all the seeds.
  • Soak your gelatine leaves in cold water for about 5 minutes. Heat the cream on the stove until almost boiling, add the gelatine to it and stir until dissolved. Add this to the mango mixture.
  • Mix the eggwhites till firm, add the sugar and mix until glossy and stiff peaks form. Fold this carefully through the mango mix
  • Pour into the glasses and leave to set in the fridge
  • Decorate with some pomegranate and the grated coconut or use coconut cream.


According to the original recipe I had to use two leaves of gelatine which I did, but considering the fact it didn't really set very well I would use three leaves for next time
Course: Dessert
Author: Aangepast van BBC Good Food


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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