Honey-Lime Mango Mousse with Toasted Coconut
A light and airy mango mousse sweetened with honey and brightened with lime, topped with toasted coconut for tropical flavor and crunch. This caribbean-inspired desserts (gluten free) ready in about 20 minutes layers honey, fresh lime juice, unflavored gelatin powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups (from about 2 large mangos) fresh ripe mango puree
- 3 tbsp honey
- 2 tbsp fresh lime juice
- 1 tsp unflavored gelatin powder
- 3 tbsp cold water
- 1 cup heavy whipping cream
- 1/4 cup toasted shredded coconut
Instructions
- Step 1: In a small bowl, sprinkle 1 tsp unflavored gelatin over 3 tbsp cold water and let bloom for 5 minutes.
- Step 2: In a small saucepan over low heat, gently warm bloomed gelatin until fully dissolved, about 1-2 minutes; do not boil. Remove from heat.
- Step 3: In a medium bowl, whisk together 1 1/2 cups fresh ripe mango puree, 3 tbsp honey, and 2 tbsp fresh lime juice until smooth. Slowly whisk in the dissolved gelatin to combine.
- Step 4: In a separate chilled bowl, whip 1 cup heavy whipping cream with an electric mixer on medium-high speed until soft peaks form.
- Step 5: Gently fold the whipped cream into the mango mixture in 2 batches until fully incorporated and smooth.
- Step 6: Spoon mousse evenly into 6 serving glasses and refrigerate for at least 3 hours or until set.
- Step 7: Just before serving, sprinkle 1/4 cup toasted shredded coconut over each mousse for added texture and flavor.
Frequently asked questions
How long does Honey-Lime Mango Mousse with Toasted Coconut take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Honey-Lime Mango Mousse with Toasted Coconut?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Honey-Lime Mango Mousse with Toasted Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Lime Mango Mousse with Toasted Coconut for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Lime Mango Mousse with Toasted Coconut gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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