Mango Coconut Mousse Egg Cups
Recipe contributed by Crystal Hughes
Makes 10 egg cups
INGREDIENTS:
Mango Yolk Filling
- ½ can mango chunks, drained (reserve juice for drinking or smoothies)
- ½ Tbsp corn starch
White Chocolate Coconut Mousse
- 1 can coconut whipping cream, chilled overnight
- 2½ oz vegan white chocolate
- 1 tsp vanilla extract
DIRECTIONS:
Mango Yolk Filling
- In a high speed blender, puree the mango chunks until smooth then set aside ¼ cup of the mango puree.
- In a small saucepan, bring the remaining mango puree to a simmer over medium heat, stirring frequently.
- Meanwhile, add the corn starch to the mango puree that was set aside and stir until dissolved then whisk into the simmering mango purée.
- Continue cooking the mango purée over low heat for 1 to 2 minutes until it thickens, stirring frequently.
- Transfer mango puree to a medium bowl and chill in the freezer about 15 minutes, until it becomes more firm.
White Chocolate Coconut Mousse
- Break vegan white chocolate into small pieces then melt over low heat using a bain-marie or double boiler then set aside.
- Scoop the pre-chilled coconut whipping cream into a large mixing bowl and whip 1 to 2 minutes using an electric beater, until stiff peaks form.
- Fold in vanilla and melted white chocolate and continue to whip until evenly blended.
PRESENTATION:
- Prepare 10 egg cups* and carefully spoon 1½ Tbsp of white chocolate coconut mousse into each egg cup.
- Using the back of a round spoon, make a well in the centre of the mousse then carefully spoon in 1 tsp of the mango puree to create the mango yolk center.
- Refrigerate until ready to serve.
*If you don’t have egg holders, you may also use hollow vegan chocolate eggs or small dessert bowls.