Mango Mousse with Coconut Flakes and Pecan Praline

Servings:

8-10 people

Ingredients:

For the mousse:

• 1 1/2 cups heavy cream
• 1 cup granulated sugar
• 2 ripe mangos, pureed
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For the coconut flakes topping:

• 1 cup shredded coconut
• 2 tablespoons unsalted butter
• Pinch of salt

For the pecan praline topping:

• 1/2 cup chopped pecans
• 2 tablespoons light brown sugar
• 1 tablespoon unsalted butter
• Pinch of salt

Instructions:

To make the mousse:

1. In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the mango puree, softened butter, and vanilla extract.
3. Let cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.

To make the coconut flakes topping:

1. In a small saucepan, combine the shredded coconut and unsalted butter. Cook over medium heat, stirring constantly, until the coconut is lightly toasted and fragrant.
2. Remove from heat and stir in the salt. Let cool to room temperature.

To make the pecan praline topping:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix together the chopped pecans, light brown sugar, unsalted butter, and salt.
3. Spread the mixture onto a parchment-lined baking sheet and bake for 10-12 minutes or until caramelized.
4. Remove from the oven and let cool completely.

Assembly:

1. Scoop the chilled mousse into individual serving cups or glasses.
2. Sprinkle toasted coconut flakes over the top of each mousse.
3. Break the pecan praline topping into small pieces and sprinkle over the top of each mousse.
4. Serve chilled, garnished with additional toasted coconut flakes if desired.

Enjoy your delicious Mango Mousse with Coconut Flakes and Pecan Praline!