From mango coulis on a chia pudding... to mango mousse in a cup... to mango mousse pops... to mango mousse in passion fruit cups… This recipe can be enjoyed all of the above ways and I have tested them all in getting to this post! My problem is that a simple mango mousse in a cup (the sensible and easiest option) seemed a bit ho hum to take pictures of (despite my Nanna’s beautiful crystal glass). I have a bit of a nervous twitch you see, in that I like to be a bit different… but still finding that balance between simple and beautiful vs too flowery and over the top. Anyway, the end result is mango mousse pops and I think they look quite beautiful. I hope you do too!
Freezing the mousse pops in moulds is not all that tricky.The moulds I have (which came from 'The Warehouse' for those in New Zealand), come in two identical pieces (see below). To make mousse pops, divide the mousse mixture in two and fill corresponding sides of the moulds. The key here is that the mousse lies flush on top, and that you fill the correct moulds, (I learnt this by doing it wrong the first time!). Press the moulds together and place in freezer.
When ready to serve, take the moulds out of the freezer and insert sticks. Garnish and serve directly as mousse pops become melty like ice-cream!
presentation & styling variations
mango mousse pops
Makes approximately 4 mousse pops or serves 1 to 2 as a traditional mousse
- 1 large mango
- juice of 1 lime
- 1 Tbsp coconut butter (I used Artisana brand)
- 1 Tbsp maple syrup
- 1/2 kaffir lime leaf *
- pinch of himalaya mountain salt or sea salt
* Kaffir lime leaves come in two pieces as shown above. For this recipe I used only 1 of the two leaves. ** Optional - add 1/2 a frozen banana to the mixture before blending. My mousse pops are made without banana as I'm not much of a banana smoothie person =) Bananas and mango do however work as a classic flavour combination.
Mix all ingredients excluding the kaffir lime leaf, in a a blender. Once blended, add the kaffir lime leaf to give small bursts of green (in colour and in flavour!). For mousse pops, freeze mousse mixture in moulds (see above). Once frozen, remove top mould and insert sticks when preparing to serve.
Garnish with passionfruit pulp drizzled on top and organic shredded coconut.
spiced ginger macadamia nuts
If you are going for a traditional mousse, I like to garnish with spiced ginger macadamia nuts. The crunch in these provides a nice off-setting texture to the soft mousse. Prepare by soaking 1/4 cup of macadamias overnight. Rinse in filtered water and then marinate in 1 tsp of maple syrup, 1/2 tsp ginger powder, a small squeeze of lemon or lime juice, and a pinch of salt. Dehydrate in a dehydrator for 24 hours or until the nuts become crunchy.