Mango Mousse with Strawberries and Toasted Coconut Ice Cream


The summer is in full swing and strawberries are ripe for picking. Such ingredients associated with sunshine lead me to think of a dessert. A tropical pairing of Yee Kwan Toasted Coconut Ice Cream with Mango. Of course, I had to include those lovely British strawberries. 

This dessert may look a bit technical but I put that down entirely to the presentation. You can have this any way you like. In a glass, in a bowl, the choice is entirely down to you. All I can say is that all the elements together present a true taste of the sun. 

Why Yee Kwan Toasted Coconut Ice Cream? Well this is a unique product. I have never tried any coconut ice cream with as much intensity of flavour. Think of the inside of a Bounty bar and you are in the right ballpark. In addition to being utterly delicious this ice cream is also gluten free. 

Creating this dessert at home is simple and easy, here’s how to do it….


Serves 4


290g Chopped, fresh Mango

2 Gelatine leaves

50g Caster Sugar

300ml Double cream

100g Pistachios, shelled

1-2 Punnets of Strawberries, hulled 

Coconut Yogurt, to serve

Honeycomb pieces, to serve

Yee Kwan Toasted Coconut Ice Cream, to serve


1. Place the mango chunks and sugar into a blender and blitz until smooth.

2. Soak the gelatine leaves in a bowl of cold water for 3-5 minutes or until softened.

3. Pass the pureed mango through a sieve into a saucepan. Gently heat the puree up over a low-medium heat. The puree should not boil.

4. Squeeze the excess water out of the gelatine leaves and then stir into the warmed puree to dissolve. Once dissolved, pass the puree back through the sieve again into a bowl to cool completely to room temperature. 

5. Once the puree has cooled. Pour the cream into a separate bowl and whisk until stiff peaks form. Carefully fold the cream into the puree a little at a time until fully combined. Don’t worry if the mixture looks a little loose at this stage. Place the mousse in the fridge, covered, for 2-3 hours. 

6. Pound the pistachio nuts in a pestle and mortar (or in a zip-loc bag with a rolling pin works well too). You want the nuts to be a coarse texture. 


7. Once the mousse has set. Give it a stir and spoon carefully into a piping bag. Reserve this in the fridge while you dress the plate. 


8. Make a swipe of coconut yogurt on each plate. Pipe small mounds of the mango mousse along the yogurt. Decorate with strawberries and the honeycomb. Place a small mound of pistachio crumb on one side of the plate and top with a ball of coconut ice cream. Add a little more pistachio over the top of the strawberries and serve. 

The flavours of this dessert are heavenly and it’s so simple to make. I loved the way it also occupied so little of my time. If you are having a party this summer or a special occasion, this is a perfect pudding to wow your guests. 


You can purchase the fantastic Yee Kwan Toasted Coconut Ice Cream right here at


This is a sponsored post for Yee Kwan


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