MANGO AND COCONUT MOUSSE

PREPARATION TIME: 15 MINS

(+ 4 HOURS SETTING) SERVES 4 (AS A DESSERT)

2 Tbsp boiling water

2 tsp powdered gelatine

2 x 170g tubs Chobani

Coconut Yogurt

1 tsp vanilla essence

1 ripe mango, flesh removed, pureed or finely chopped and mashed

1 mango cheek, flesh finely sliced

or chopped, to serve

1 Tbsp coconut flakes, toasted,

to serve (see Cook’s tip)

1 Put the boiling water in a small heatproof bowl. Sprinkle over gelatine and stir until completely dissolved.

2 Whisk the yoghurt and vanilla essence together until smooth. Stir in the puréed mango. Add gelatine mixture and stir until smooth. Divide mixture evenly between 4 small serving bowls or glasses. Cover and put in the fridge for 4 hours, or until completely set.

3 Top the mango mousse with the mango slices and toasted coconut flakes to serve.

COOK’S TIP

To toast the coconut, place flakes in a small non-stick frying pan and cook over a medium heat, stirring continuously, for 3-4 minutes or until lightly toasted.