- 7 ounces (200 grams) cocoburst dark chocolate, broken into small pieces, or semi-sweet chocolate chips
- 1 can coconut milk, , regular or lite, or regular milk
- 2 mangoes, ripe
- 1 large egg
- 2 to 5 1/3 tablespoons brown sugar, or white sugar, to taste
- 1/8 teaspoon ground cardamom
- 1 pinch salt
Easy steps -
- Place chocolate pieces or chips in your blender or food processor.
- Crack in the egg, add in the mango, cardamom, salt, and 2 tablespoons brown sugar (more sugar can be added later if needed). Set aside.
- Pour 1 cup coconut milk into a pot and place over medium-high heat (reserve remaining coconut milk for later). Stirring occasionally, bring the coconut milk to a near-boil (you should see steam rising from all over the surface).
- Pour hot coconut milk into the blender over other ingredients and immediately blitz at high speed for 45 seconds to 1 minute, or until well blended.
- Add remaining coconut milk to the blender and blitz another few seconds. Test-test for sweetness. Depending on how ripe your mangoes are and how sweet your chocolate is, you may want to add up to 1/4 cup sugar, to taste.
- If more sugar was added, blitz again another 10 seconds.
- When desired sweetness is achieved, pour mousse into bowls or dessert cups and place in the refrigerator until firm (at least 4 hours). Your mousse will store well in the refrigerator for up to 1 week.
- Serve plain or for an extra special treat, add some whipped cream and fresh mango pieces (layers can also be made of mousse, whipping cream, and mango as done here for the photo).