Tropical Mousse Food

TROPICAL FRUIT PLATTER WITH CHOCOLATE MOUSSE DIP

Steps:

• In a blender add soaked cashews (strained), coconut milk, cocoa powder vanilla, maple syrup, almond milk and pinch salt. Blend until smooth. (Optional to add splashes more almond milk to thin -1 teaspoon at a time - if too thick to blend).
• Scoop mousse into bowl, cover and chill in fridge for at least 1 hour.
• Slice up your favourite summer fruits, and decorate onto a serving dish. Divide chocolate mousse between two ramekins for the fruit dip.

TROPICAL MOUSSE

Steps:

• In a food processor or blender, blend mangoes until smooth.
• Add water to equal 2 cups puree.
• Transfer to a medium sauce pan and bring to boil.
• In a large mixing bowl, stir together gelatin and sugar.
• Pour mango mixture over this and stir to dissolve.
• Stir in lemon juice.
• Cover and freeze for one hour or until mixture rounds up on a spoon.
• Remove from freezer and beat with electric mixer 3 minutes or until thick and light.
• Fold in whipped topping.
• Spoon or pipe into long stemmed dessert glasses.
• Garnish with option fruit.
• Chill until set.

TROPICAL MANGO MOUSSE

Steps:

• In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.