Coconut Mousse with Mango Compote

Light, cold dessert with a “Thai” feel that perfectly suits our summer!

This recipe yields 8 servings, which you can serve in glasses, bowls or in a single container.

For the jam:

Cut 2 large, firm mangoes into cubes, set aside.

Bring to low heat for 1 cup. (tea) sugar, 1/2 cup. (tea) of water, 1 piece of lemon peel, juice of 1/2 lemon, 2 cloves, 1 cinnamon stick and a small piece (size 1cm x 1cm) of ginger.

For foam:

* Prepare 1 envelope (12g) of colorless gelatin according to the instructions on the packaging and add it to the blender glass with: 1 can of condensed milk, 2 boxes of cream (200ml each), 1 bottle of coconut milk (200ml) and 50g of grated coconut (fresh or dry). Beat well and refrigerate.

This amount of gelatin is to give it a mousse consistency. If you want to unmold it (I’ll show you in another recipe I made), double the quantity.

After the mousse is firmer (it takes about 3 hours) put the cold jam on top. I have serious suspicions that it’s my favorite dessert at the moment.

PS: Thank you very much for your affection and good vibes for my mother’s surgery!