5 from 1 vote
mango coconut mousse in chocolate easter eggs
Mango Coconut Mousse in Chocolate Easter Eggs
Cook Time
5 mins

Mango coconut mousse has a very soft, silky, creamy and melt in mouth texture. Serving in Easter eggs makes it perfect for Easter lunch menu.

Course: Dessert
Servings: 2 cups
Author: sushma iyer
  • 1 cup Mango pulp
  • 1/2 cup condensed milk
  • 1 cup coconut cream
  • 10-12 hollow chocolate easter eggs
  1. Break open the easter eggs carefully from the top without breaking the whole eggs

  2. Blend mango pulp, condensed milk and cream together in a blender until thick and smooth. With the help of a spoon just fill the eggs upto the brim. Refrigerate overnight. Serve chilled.