Mango, Coconut, & Passion Fruit Mousse

Two years ago we planted a passion fruit vine outside our kitchen window to fill in a gap of empty wall.  Well, apparently we had more empty wall than we thought, because now the passion fruit vine has climbed all the way around the kitchen window and over our pathway arch.  It looks gorgeous, and the rose it is growing with has never been healthier, but there's only one problem; we have way too much passion fruit!

The vine is giving us a huge bowl of fruit every three days, so we are having to come up with lots of different recipe to use up all of our passion fruit.  Both my mom and I have been brainstorming like crazy, and she came up with the idea of making a mango, coconut, and passion fruit mousse!

For the fruit base:
1 envelope Knox unflavored gelatin
¾ cup passion fruit pulp
1 mango, peeled
½ tsp lime juice
1 cup plain Chobani, or your favorite greek yogurt
7 oz. Coconut Cream from Trader Joe's
½ tsp vanilla extract

For the Italian Meringue:
(you'll only use half of this but you can't make a smaller batch of meringue)
2 egg whites
¾ cup sugar

Dissolve the gelatin in ¼ cup warm water.

In a small saucepan, mix the sugar with ¼ cup water, then use a candy thermometer to heat to 238*.

While the sugar is heating put the passion fruit, mango, lime juice, Chobani, coconut cream, and vanilla in the container of a large blender (I used my Vitamix), then blend into a smooth, creamy mixture.

While the blender is running, slowly add the gelatin until it is all gone, blend for 5 more seconds, then turn off the blender.

Once the sugar is almost heated, whip the egg whites into stiff, glossy peaks.

Once the sugar has reached 238*, add it to the egg whites in a slow, consistent stream while the egg whites are whipping.

Continue whipping the egg whites until they are fully cooled.

Pour the fruit base into a large bowl, then thoroughly fold in half of the egg whites until there are no white streaks.

Pour the completed mousse into parfait glasses, or leave it in the bowl.  I like using the parfait glasses because the mousse sets better, and then you have individual servings of set mousse.

Let the mousse set in the fridge of a full 24 hours.  Don't skimp on this or your mousse will not be thoroughly set!

Serve the mousse with some added fresh fruit, or just on its own!  I assure you any fruit-lover will delight in this decadent dessert.

To see more of my pictures you can find me on Instagram at @audreygracephotography.