Pairs well with Mango and Coconut Yogurt Mousse with Pavesini Aloha
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Mango and Coconut Yogurt Mousse with Pavesini Aloha
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A tropical summer-inspired dessert featuring layers of coconut Greek yogurt mousse, mango coulis, fresh mango pieces, and Pavesini Aloha biscuits, garnished with fresh mint and mango slices.
00:00:00 total
Serves 4
easy
Dessert Various
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Ingredients
- Pavesini Aloha biscuits - 33 pieces (3 packages, about 33 biscuits)
- Greek yogurt (full-fat, coconut flavored) - 400 g (use 400 grams)
- Heavy cream - 250 ml (for whipping, 250 ml)
- Desiccated coconut - 25 g (25 grams)
- Honey - 55 g (40 grams for mousse, 15 grams for mango coulis)
- Lime zest - zest of 1 lime (from 1 lime)
- Pink pepper - 1 pinch (a pinch)
- Salt - 1 pinch (a pinch)
- Mangoes - 2 (2 whole, peeled and cut)
- Lime juice - juice of 1/2 lime (juice of half a lime)
- Whole milk - watch the video to see (for dipping biscuits, quantity as needed)
- Fresh mint leaves - watch the video to see (for garnish)
Instructions
- Prepare the yogurt mousse: In a bowl, combine the Greek yogurt with 40 g of honey, desiccated coconut, lime zest, pink pepper, and a pinch of salt.
- Whip the cream: Whip the heavy cream until stiff peaks form, ensuring the cream is well chilled.
- Combine mousse ingredients: Gently fold the whipped cream into the yogurt mixture to create a light mousse.
- Make the mango coulis: Take about one-third of the peeled and chopped mango pieces and blend with 15 g of honey and the juice of half a lime until smooth.
- Assemble the dessert: Quickly dip the Pavesini biscuits in whole milk. In serving glasses, layer mousse, mango coulis, fresh mango pieces, and dipped biscuits. Repeat layers until ingredients are used, finishing with mango pieces on top.
- Garnish and chill: Decorate the top with mango slices and fresh mint leaves. Refrigerate for at least 1 hour before serving.
