It was about this time last year that I developed the recipe for and photographed my mango & kaffir lime mousse pops. It was early morning in Papamoa and I experimented photographing the dish a few different ways. In the end however, I decided to go with a light look and used photographs of the mousse pops on a white background. Stumbling across the dark shots the other day however, I thought that they were pretty cool. As it is a goal this year to start experimenting with darker colours, I've decided to repost the recipe with the final shots on dark. See which version you like best! Aimee x
mousse pops (or mousse)
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 chopped into small pieces
- pinch of himalaya mountain salt or sea salt
Mix all ingredients excluding the kaffir lime leaf, in a a blender. Once blended smooth, add the kaffir lime leaf to the mixture and pulse a few times to give small bursts of green (in colour and in flavour!). For mousse pops, freeze mousse mixture in moulds (see original blog post). Once frozen, remove top mould and insert sticks when preparing to serve. For plain mousse, try serving in the discarded passionfruit casing or otherwise in a favourite glass or bowl.
* 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.
Garnish with passionfruit pulp drizzled on top and organic shredded coconut.