Ingredients
50g desiccated coconut
2 tbsp granulated white sugar
1 egg white
For the passion-mango mousse
4 really ripe mangoes
6 really ripe passion fruits, nice and wrinkled on the outside
juice 1 lime
2 gelatine leaves
150ml double cream
2 large egg whites
85g golden caster sugar
For the coconut whip
1 large egg white
3 tbsp caster sugar
2 tbsp Malibu
Method
First collect 8 glasses to serve your mousses in, and put to one side. Put the coconut and granulated sugar in a bowl and, using a hand blender, whizz together until finely chopped. In another bowl, froth the egg white using a fork. Dip each glass rim into the egg, shake off any excess, then dip into the coconut mixture. Leave to set and dry.
To make the mousse, cut all the flesh from the mangoes. Put the fruit into a blender or food processor with the pulp from the passion fruit and lime juice. Blend to a smooth pur茅e, then set a sieve over a large bowl and sieve to remove any passion fruit seeds. Put the gelatine leaves in a bowl of cold water to soften.