Creamy Mango Coconut Mousse Bars with a Coconut Shortbread Crust
 
 
Mango and coconut are the perfect tropical pairing in these creamy mango coconut mousse bars with a coconut shortbread crust.
Yield: 12-15 bars
Ingredients
For the crust
  • 7 tbsp unsalted butter, softened
  • ¼ cup sugar
  • 1 ½ cup all purpose flour
  • 1 cup sweetened shredded coconut
  • 1 tsp kosher salt
For the mousse
  • 2 large ripe mangoes, peeled pitted and chopped
  • 4 oz canned cream of coconut
  • ¼ tsp kosher salt
  • 1 ¼ oz packet powdered gelatin
  • 1 ¼ cups heavy cream
  • 3 large egg whites
  • ¼ cup sugar
Instructions
  1. For the crust, combine the butter and sugar in a medium mixing bowl. Beat together with a wooden spoon until lightened and butter is completed incorporated. Add in the flour and mix until it starts to come together. Add in the coconut and salt. Mix with your fingers just until combined and crumbly. Pour into a piece of plastic wrap. Gather the corners of the plastic wrap and pull the dough together into a ball. Place in the refrigerator until firm, about 4 hours or overnight.
  2. Heat oven to 375F.
  3. Remove the dough from the refrigerator and grate into a 9x13-inch baking dish making sure it is scattered evenly in the pan. Place in the oven and bake until golden brown, about 20 minutes, rotating the pan halfway through. Remove from the oven and let cool to room temperature.
  4. To make the mousse, puree the mangoes in a blender until smooth. Pour through a fine-mesh strainer. Discard the solids that remain in the strainer and reserve the puree.
  5. Place the puree in a small saucepan. Stir in the coconut cream and salt. Sprinkle the gelatin over the top as evenly as possible. Let sit for 10 minutes.
  6. Heat mango-coconut mixture over medium heat, stirring, until the gelatin is completely dissolved and it is very hot. Set aside to cool to room temperature.
  7. Meanwhile, in a stand mixer fitted with the whisk attachment beat the heavy cream to soft peaks then place in the refrigerator.
  8. Clean out the stand mixer bowl. Place in the egg whites and sugar into the stand mixer bowl. Fill a small saucepan with 2 inches of water. Bring to a simmer. Set the mixer bowl with the egg whites over the bowl of simmering water making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture is hot to the touch and the sugar has dissolved, about 5 minutes. Place the bowl back on the stand mixer and, using the whisk attachment, beat on medium-high for 5 minutes or until the mixture has formed medium-firm peaks.
  9. Turn the mixer speed down to low. With the mixer running, pour the cooled mango-coconut mixture into the egg whites. Mix until just combined.
  10. Remove the whipped cream from the refrigerator. Fold half of it into the mango meringue to lighten it. Gently fold in the remaining cream until no streaks remain. Pour over the cooled crust and spread it into an even layer with an offset spatula.
  11. Place in the refrigerator and chill until set, about 4 hours or overnight. Cut into 12-15 bars and serve chilled.
Notes
Recipe from Sugar Rush
Nutrition Information
Serving size: 1 bar
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/06/creamy-mango-coconut-mousse-bars-with-a-coconut-shortbread-crust.html