Mango and chia mousse
Ingredients
Toppings
Preparação
Mango chia mousse recipe:
1 Place the cans of coconut milk in the refrigerator for at least 6 hours. After that time, remove the solid part from both cans (about 570 g) and beat with an electric mixer until creamy. Set aside.
2 Peel the mangoes, remove the stones and cut them into small cubes. Place the mangoes in a blender or use a hand blender to process them into a purée. Add the chia seeds and fold them in. Transfer to a large bowl.
3 Fold the coconut cream into the mango mixture carefully until smooth and homogeneous. Refrigerate for 1 hour and serve with grated coconut and mint.
