Mango Macadamia Mousse

This mousse has caramel undertones and reminds me of the macadamia ice cream I used to get from the kiosks near the beach. However, I’d have to say that it is even better, and of course, it is much, much healthier! I made the macadamia butter myself from scratch and it is very easy. Simply, roast 1/3 cup macadamias in the oven or under the grill until they turn golden (watch them closely). Then, place them in a coffee grinder or blender and process until they turn to nut butter! If you cannot find macadamias, you could replace them with roasted cashews and cashew butter. I have also included a vegan alternative to egg white. When whipped, aquafaba (the liquid from canned/cooked chickpeas) resembles whipped egg whites! Although, if you prefer, you could simply leave the egg whites/aquafaba out and it will be equally delicious and extra creamy, just less light and airy.

Makes 1 parfait

Note: This needs time to set, so should be made an hour before or the night before.

1 mango   (use a ripe/overripe mango – you don’t want it to be tangy)

¼ cup coconut cream

1 ½ tbsps. macadamia butter   (or 1/3 cup macadamias, roasted and processed into butter)

1 tbsp. raw honey / maple syrup  (can use ½ tbsp. to start with and taste test if you’re not a sweet tooth)

½ tsp. vanilla

1 egg white OR ¼ cup aquafaba   (the liquid from canned/cooked chickpeas)

1 tsp. lucuma powder   (optional)

½ tsp. maca powder   (optional)

¼ cup macadamia halves, roasted, to serve.

½ tsp. bee pollen, to serve   (optional)

1. Cut both cheeks off the mango and remove the flesh from around the seed. Set one cheek aside to add to the layers later. Scoop the flesh out from the other cheek and from around the seed and add it to the blender.

2. Place all other ingredients into the blender, except for the egg white/aquafaba (leave this aside to whip). Blend until smooth and well combined. Set aside.

3. In a small-medium mixing bowl, place the egg white (discard the yolk) or the aquafaba. Using an electric hand beater, beat until stiff peaks form (or until you can hold the bowl upside down without the egg moving).

4. Gently pour the mango macadamia mixture into the whipped egg whites/aquafaba and gently fold through until just combined.

5. Pour half of the mousse mixture into a tall glass, then, add half of the sliced mango cheek and half of the roasted macadamia halves. Finally, layer the rest of the mousse on top and then the rest of the mango slices and macadamias.

6. Refrigerate for 1-2 hours or overnight. Enjoy!