A creamy mango mousse frozen then dipped in chocolate and toasted coconut to create a tropical treat to rival any premium brand.
If you wish to serve this as a mousse i.e. not frozen, then you will need
2 tsp gelatin powder
4 tbsp water
Put the gelatin in a bowl with 1 tbsp of cold water and leave to dissolve.
Add another teaspoon of just boiled water to the gelatin and stir until fully liquid
Add the gelatin to the mango puree and blend again
Pour into glasses or small bowls and chill for at least 2 hours before serving, top with toasted coconut flakes