2 ripe mangoes (3 in total if you want to layer with mango puree like in my photos)
¼ cup castor sugar
1 can coconut cream (400ml / 14oz) (refrigerated until set – at least 24 hours)
Instructions
Chill a can of coconut cream in the coldest part of your fridge for at least 24 hours but unless it is the middle of winter, you might need to leave it in there for a few days to achieve the maximum amount of firm cream. (I find the Aldi brand of coconut cream in Australia gives the best results and most firm cream.)
Peel 2 mangoes and slice off all the flesh in a food processor. Add the sugar and blitz.
Open can of coconut cream and scoop all of the firm cream into the food processor with the mango and sugar. When scooping out the coconut cream, stop once you hit liquid. You can either use the liquid in other recipes (smoothies maybe) or discard.
Move mango mousse into a bowl and refrigerate until ready to use.
If you want to layer like in my photos, simply puree the flesh from the third mango and alternate layering in a glass with the mango mousse. Add some sliced mango on top and some shaved coconut.
Recipe by my vegan plate at https://www.myveganplate.com/mango-mousse/