With the launch of my WAFFLE CONE GRANOLA in collaboration with Nana Joe’s Granola – you knew one of my first recipes had to be tropical in flavor and over the top delicious! I pulverized the granola to use as the base and it pairs so well with the flavors of the mousse. This is essentially a full on dairy version of my PALEO PASSION FRUIT MOUSSE so if dairy free is needed (see note), you can make that recipe and simply follow the steps here for freezing!
It was such a dream collab to work with Michelle Pusateri of Nana Joes Granola. We’ve been dear friends for many years and were finally able to get together and decide on what to bring to all the granola loving fans. I created a little post around it that you can read over at FoodSocial! Let’s just say that Michelle took one of my most beloved recipes, Paleo Pizzelles and in some magical way, turned it into the most cluster-icious granola EVER! She is a GRANOLA GODDESS if ever there was one! Flavors, textures, not too sweet, full of protein and so unbelievable delicious! We called it WAFFLE CONE GRANOLA, since it literally taste like the classic waffle cone!
While I’ve used standard dairy products here, there are several great options for dairy free sweetened condensed milk as well as dairy free whipped cream. I’ve used the Mementa brand coconut sweetened condensed milk with great results, but you can try your favorite brand. I’d suggest trying a half recipe if you don’t want to risk as many ingredients.
Frozen Mango Lilikoi (passion fruit) Mousse
Course: DessertDifficulty: Easy4
servings20
minutes00
minutesa tropical frozen treat!
Ingredients
- crust
1 1/4 cup Back Porch Paleo’s Grain Free Waffle Cone Granola with Nana Joes, finely ground up
3 – 4 Tbsp Butter, Salted, melted/cooled, can sub coconut oil for dairy free
1 pinch Vanilla Baking SALT – am.Niccoli
- mousse
1 cup Sweetened Condensed Milk, can sub coconut sweetened condensed milk as needed
1/3 cup Mango, pureed
1/3 cup Passion Fruit, pulp, can use pre-bottled variety of choice
1/4 tsp Vanilla Baking SALT – am.Niccoli
2 cups Whipped Cream, can sub dairy free as needed
- garnish
1/2 – 1 cup Mango, cut into mini cubes
3 – 4 Tbsp Passion Fruit, pulp
4 whole Mint Leaves
Directions
- Line a small baking sheet or plate with a kitchen towel so you can get these right in the freezer. The towel keeps them from moving around!
- In a small bowl, mix up the ground up granola, melted butter and salt until well combined. You should have enough to put approximately 5 tablespoons of this mixture into each 4″ pan. Press into place with your fingers or a small, flat bottomed glass. Set aside to prepare filling.
- In a medium sized mixing bowl add the sweetened condensed milk, mango puree and passion fruit puree and salt, whisk well until fully combined. Add the whipped cream and whisk again until well combined. You should have just over 4 cups of mousse.
- Pour into prepared pans, filling each with approximately 1 cup of mousse. Place tray in the freezer, for a minimum of 6 hours or optimally overnight.
- When ready to serve, prepare garnishes so you’re ready to top the mousse to enjoy. I like to remove the pans from the freezer and give them about 5 minutes to thaw a bit so they release from the pan easily, both the sides as well as the crust.
- To serve, give those pans a tiny “drop” to loosen a bit from the sides and the bottom, unlatch the rings from the pan and carefully remove the base from the bottom of the crust, place on serving plate and garnish as desired. These do melt quickly so enjoy right away!
Notes
- I made mine in these 4″ springform pans, but you could easily make one, in a larger springform pan.
For the sweetened condensed coconut milk, I have used the Mementa organic brand, but there are several available brands to pick from.
For the Passion Fruit, you can use fresh passion fruit (which can be tricky to find) but in this recipe I used the Jungle Pulpvariety this time, it is slightly sweetened, but again there are several varieties available to pick from!
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