Mango apricot mousse with lavender
4 servings
180 minutes
Mango apricot mousse with lavender is a refined and aromatic treat that combines the exotic sweetness of mango with the delicate tartness of apricot. Its velvety texture envelops the taste buds, while subtle notes of lavender and lemon zest add floral and citrus undertones. This dessert is inspired by the European culinary tradition of creating light, airy mousses perfect for summer evenings. Coconut oil adds richness, while lavender honey gently highlights the natural sweetness of the fruits. Chilled mousse becomes fresh and refreshing, delighting every bite. Serving it with lavender flowers makes it not only exquisite but also visually enchanting, turning this dessert into a true culinary masterpiece.
1
Peel the ripe mangoes and remove the hard cores. Also, peel the apricots and remove the pits.
- Mango: 2 pieces
- Apricots: 3 pieces
2
Cut all the fruits into small pieces and load them into a blender. Add coconut oil, lemon zest, and lavender honey. Blend on high speed until smooth. Distribute the mousse into dessert glasses, cover with plastic wrap, and refrigerate for 2-3 hours.
- Coconut oil: 2 tablespoons
- Lemon zest: 1 teaspoon
- Lavender honey: 0.5 glass
3
Serve the mousse cold, optionally garnished with lavender flowers.
- Lavender flowers: to taste