Mango Mousse

Directions

1. 1
   Chill a medium mixing bowl and beaters of an electric mixer.
2. 2
   Puree 2 cups of the cut up mango in a food processor until smooth, you should have 1 cup of puree and one cut up mango left over; set aside.
3. 3
   In a saucepan combine sugar and gelatin.
4. 4
   Stir in 1/4 cup cold water; cook and stir over low heat just until gelatin dissolves.
5. 5
   Remove from heat and stir in the 1 cup mango puree; cool to room temperature.
6. 6
   Meanwhile, in the chilled bowl beat the whipping cream and coconut extract on low speed until soft peaks form (when you lift the beaters out of the cream, tips should curl).
7. 7
   Fold mango mixture into whipped cream.
8. 8
   Chill until mixture mounds when spooned.
9. 9
   (not too long).
10. 10
    Divide mixture into 6 serving bowls; top with remaining cut up mango and sprinkle toasted coconut over all.
11. 11
    Cover and chill for 4 hours or until set.
12. 12
    *NOTE: To toast coconut, spread in a single layer on a shallow baking pan.
13. 13
    Bake at 350F for 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to prevent burning.