Mango Chocolate Mousse

Prep Time: five minutes

Cook Time: one hour

Yield: SERVES 6

Total Time: one hour, five minutes

Ingredients:

1+ 1/3 cups (200 grams) dark chocolate, broken in to small pieces, OR semi-sweet chocolate chips
one can coconut milk, regular OR lite (in case you don't have coconut milk, regular milk can be substituted)
flesh of two ripe mangoes
one egg
two Tbsp. to 1/3 cup brown or white sugar, to taste
1/8 tsp. ground cardamom
pinch salt

Preparation:

Place chocolate pieces or chips in your blender or food processor. Crack in the egg, then add the mango, cardamom, salt, & two Tbsp. brown sugar (more sugar can be added later if needed). Set aside.
Pour one cup coconut milk in to a pot & place over medium-high heat (reserve remaining coconut milk for later). Stirring occasionally, bring the coconut milk to a near-boil (you ought to see steam rising from all over the surface).
Pour hot coconut milk in to the blender over other ingredients & immediately blitz at high speed for 45 seconds to one minute, or until well blended.
Add remaining coconut milk to the blender & blitz another few seconds. Test-test for sweetness. Depending on how ripe your mangoes are & how sweet your chocolate is, you may require to add up to 1/4 cup sugar, to taste.
If more sugar was added, blitz again another ten seconds. When desired sweetness is achieved, pour mousse in to bowls or dessert cups & place in the refrigerator until firm (at least four hours). Your mousse will store well in the refrigerator for up to one week.
Serve plain or for an additional special treat, add some whipped cream & fresh mango pieces (layers may even be made of mousse, whipping cream, & mango as I have completed here for the picture). ENJOY!