Mango Mousse with Coconut Macaroon Crust

Servings

6-8

Ingredients

For the Coconut Macaroon Crust

• 1 cup unsweetened shredded coconut
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large egg whites
• 1 teaspoon vanilla extract

For the Mango Mousse

• 3 ripe mangos, pureed
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

Make the Coconut Macaroon Crust

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, confectioners' sugar, and salt. Stir in butter until well combined.
3. Beat in egg whites until stiff peaks form. Fold in vanilla extract.
4. Drop rounded tablespoonfuls of coconut mixture onto prepared baking sheet.
5. Bake for 15-20 minutes or until lightly golden brown.
6. Allow to cool completely.

Make the Mango Mousse

1. In a medium bowl, whip cream cheese until smooth.
2. Add mango puree, granulated sugar, egg whites, and salt. Mix until well combined.
3. Beat in vanilla extract.

Assembly

1. Spoon a layer of coconut macaroon crust into individual serving cups or ramekins.
2. Top with a dollop of mango mousse.
3. Chill in refrigerator for at least 30 minutes before serving.

Variations

• For a more intense flavor, use 4-6 mangos instead of 3.
• Add some chopped nuts or shredded coconut to the coconut macaroon crust for extra texture.
• Experiment with other tropical flavors like pineapple or kiwi.