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Tropical Mango Mousse Domes

A deliciously adventurous dessert combining airy mango mousse, a creamy Thai basil center, and a crunchy coconut-graham biscuit base.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert
Cuisine: Thai, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Mango Mousse
  • 1.5 cups fresh mango puree Use very ripe mangoes for the best flavor.
  • 1 tablespoon unflavored gelatin powder
  • 3 tablespoons cold water For blooming gelatin.
  • 1 cup heavy whipping cream, chilled Chill bowls and beaters for better results.
  • 1/4 cup powdered sugar
Thai Basil Cream Center
  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh Thai basil leaves, lightly bruised
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon agar agar powder For setting the basil cream center.
Coconut Biscuit Base
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted Helps bind the base together.
Garnish
  • 1 small mango, finely diced
  • 4 small Thai basil leaves
  • 1 teaspoon lime zest

Method
 

Preparation
  1. Heat 1/2 cup heavy cream with Thai basil leaves and granulated sugar in a small saucepan until it simmers.
  2. Remove from heat, steep for 20 minutes, then strain out basil leaves and stir in agar agar powder.
  3. Return to heat, boil for 1 minute, then pour into molds and freeze until solid.
  4. Bloom gelatin in cold water for 5 minutes and then dissolve in the microwave for 15 seconds. Stir into mango puree.
  5. Whip 1 cup chilled heavy cream with powdered sugar until stiff peaks form, then gently fold into the mango mixture.
  6. Combine toasted coconut, graham cracker crumbs, and melted butter, then press into molds to create bases. Chill until set.
Assembly
  1. Fill silicone dome molds halfway with mango mousse.
  2. Place the Thai basil cream sphere in the center, then cover with remaining mousse.
  3. Freeze for at least 4 hours until firm.
  4. Unmold dome shapes and place on coconut biscuit bases.
  5. Refrigerate to thaw for about 2 hours before serving.

Notes

Serve slightly chilled so the mousse holds shape but the basil cream center is creamy and aromatic. Use ripe mangoes for best results. To release domes, briefly warm the outside of silicone molds.