I first made this dish in Zanzibar when I had access to very good juicy mangoes and home-made coconut oil. Now I get to share the goodness with all of you! This is a ridiculously simple recipes that you can make ahead of time. It’s a great plant based dinner party dessert idea too. From my cookbook Happy Food.
Rainbow Curry, Rice and Veggies
- 600 g chopped mature
- sweet mango
- 125 ml melted
- coconut oil
- 1 vanilla pod (bean), scraped To serve:
- fresh mango slices
- mint leaves
- black sesame seeds
- Add all the mousse ingredients to a high-speed blender and blitz until well incorporated.
- The oil needs to completely emulsify with the mango, so make sure there are no white dots in the mix but it’s just a beautiful orange colour.
- Pour into individual glasses and let the mousse set in the fridge for 3 hours. Once set, top with fresh mango slices, raspberries, mint leaves and sprinkles of black sesame seeds for colour and crunch.