Ingredients

For the mousse:
6 sheets unflavored gelatin
40g confectioner's sugar
400 ml coconut milk - canned and unsweetened
5 tablespoons pineapple juice
2 tablespoons Batitda de Coco
200 g heavy cream

For the coulis:
250 g mango pulp
1/8 l pineapple juice
1 teaspoon lemon juice

Soak the gelatin sheets in cold water. Mix together the sugar, coconut milk, pineapple juice and Batida de Coco in a mixing bowl.

Take about 3 tablespoons of the coconut mixture and mix into the gelatin until it has dissolved then pour this into the rest of the coconut mixture.

Place in the refrigerator until it starts to set, stirring in between. After about an hour take out of the fridge.

Whisk the cream until stiff and then fold into the coconut mixture. Fill into 6 forms and place in the refrigerator overnight.

For the coulis, cube half of the mango pulp, puree the rest with the pineapple juice. Add the lemon juice and fold in the mango cubes.

Turn the mousse out onto a plate and drizzle the mango coulis over the mousse. Decorate with a few mint leaves.

Tip:
If you cannot find fresh mangoes use canned mangoes. Make sure however that they are unsweetened.