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Tropical Mango Mousse Domes

A delightful dessert featuring light mango mousse, infused Thai basil cream, and a crunchy coconut biscuit base, perfect for dinner parties or solo indulgence.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Thai, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Mango Mousse
  • 1.5 cups fresh mango puree Use ripe, fragrant mangoes for the best flavor.
  • 1 tablespoon unflavored gelatin powder
  • 3 tablespoons cold water
  • 1 cup heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1/2 cup heavy whipping cream Second amount for folding into the mixture.
For the Thai Basil Cream Center
  • 1/4 cup fresh Thai basil leaves, lightly bruised
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon agar agar powder
For the Coconut Biscuit Base
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
For Garnish
  • 1 small mango, finely diced
  • 4 small Thai basil leaves
  • 1 teaspoon lime zest

Method
 

Making the Thai Basil Cream
  1. In a small saucepan, heat 1/2 cup heavy cream with Thai basil leaves and granulated sugar until it begins to simmer.
  2. Remove from heat and allow it to steep for 20 minutes to infuse the flavor.
  3. Strain the cream to remove basil leaves, stir in agar agar powder, then return to heat and bring to a boil for 1 minute.
  4. Pour into small sphere molds and freeze until solid.
Preparing the Mango Mousse
  1. In a small bowl, bloom gelatin powder in cold water for 5 minutes.
  2. Microwave for about 15 seconds until fully dissolved and liquid.
  3. Stir the liquid gelatin into the mango puree until thoroughly combined.
  4. In a separate bowl, whip 1 cup chilled heavy cream with powdered sugar until stiff peaks form.
  5. Gently fold the whipped cream into the mango mixture until smooth and airy.
Assembling the Coconut Biscuit Base
  1. Combine toasted coconut, graham cracker crumbs, and melted butter.
  2. Press firmly into 3-inch ring molds to form biscuit bases.
  3. Chill until set.
Final Assembly
  1. Fill silicone dome molds halfway with mango mousse.
  2. Place a frozen Thai basil cream sphere into the center of each mold.
  3. Cover with remaining mango mousse and smooth the tops with an offset spatula.
  4. Freeze for at least 4 hours or until completely firm.
  5. Unmold the frozen mousse domes and place each onto a prepared coconut biscuit base.
  6. Transfer to the refrigerator and allow to thaw gently for about 2 hours before serving.
  7. Garnish with diced mango, fresh Thai basil leaves, and a sprinkle of lime zest for a vibrant finish.

Notes

Serve chilled but slightly softened. Pair with hot green tea or a fizzy ginger cocktail to balance the sweetness. Keep the domes frozen in an airtight container for up to 1 month.