Thai Mango-Coconut Mousse with Crispy Sesame Tuile

Ingredients

• 0.75 cup ripe mango, fresh, diced
• 0.5 cup full-fat coconut milk, chilled overnight
• 3 oz silken tofu, room temperature
• 3 tbsp coconut cream, from top of chilled can
• 2 tbsp maple syrup, pure, divided
• 0.5 tsp vanilla extract, pure
• 0.5 tsp agar powder, for setting
• 2 tbsp sesame seeds, white, hulled
• 1 tbsp coconut oil, melted
• 1 tbsp coconut flour, for tuile binding
• 2 tbsp coconut flakes, unsweetened
• 0.25 tsp lime zest, fresh
• 1 pinch sea salt, for tuile

Instructions

1. 1

   Toast coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring constantly. Set aside to cool.

2. 2

   Make sesame tuile: Preheat oven to 350°F. Mix sesame seeds, melted coconut oil, coconut flour, 1 tsp maple syrup, and sea salt. Spread mixture into a thin 4-inch circle on parchment-lined baking sheet. Bake 6-8 minutes until golden. Cool completely, then break into decorative shards.