Passionfruit mousse


Passionfruit mousse as light as air. You can’t get more decadent that this delicious mousse recipe. It’s best to make your mousse a few hours ahead. You’ll need four transparent glasses, or you can serve the mousse in an attractive bowl.



1 cup of yoghurt

plus 1 cup whipped cream

3 passion fruits,

3 tbsp caster sugar

200 g mango

1 tbsp coconut flakes


Use an electric beater to beat the thickened cream until soft peaks form, caster sugar until pale and creamy. Fold in 2 passionfruit pulp, coconut flakes and alternately with the yoghurt. Fill the glasses with mousse and refrigerate for 3-4 hrs.  Serve with passionfruit pulp on top.


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