Make it. Eat it. Love it.
“Has an hour really passed?” I ask myself glancing at the clock. I shrug and get back to my computer screen. The hour melts into 2 without notice. I have to tear myself away from the computer. Force myself to pin no more (for the time being). I get up, stretch my legs, get some water and fight the urge to sit back down and continue scrolling through the amazing recipes, photos, clothing, house decor, and inspiration that is Pinterest.
As I am only about 5 weeks away from meeting my litte one, I have been in nesting mode. Cleaning the house and setting up the nursery. I have also been getting as much relaxing time in as possible since this summer consisted of running around visiting family and friends and shopping for baby supplies. I also know, now is the time to rest since opportunities to do so after baby arrives will be few and far between. In the past, resting meant putting my feet up on the coffee table and cozying up to a good book, watching bad reality TV or flipping through cooking magazines. Then came Pinterest. And, time goes by without me even realizing it. Before I know it my husband is home from classes asking whats for dinner. I may have forgotten about making dinner but at least I pinned a bunch of delicious looking things to make. One day.
This recipe was born out of inspiration from a pin that Katherine originally pinned for Mango Pudding. After Katherine made the original recipe and talked about how easy and delicious it was, I decided put my own twist on it by adding pomegranate syrup, lime juice and topping it with toasted coconut and pomegranate seeds. The mousse makes wonderful use of the beautiful bounty of mangos that are still in season in Israel and show no sign of slowing down. And, the pomegranates that are starting to make their debut with the first of the season popping up at the shuk. Having loved the flavor combination of mango and coconut ever since making my Coconut Cupcakes with Mango Buttercream, these wonderful little desserts were topped with shredded toasted coconut.
Besides being easy to make, these desserts are no bake, can be made ahead of time, filled with all the wonderful flavors of summer with mango and coconut milk and fall with pomegranate syrup and pomegranate seeds. These individual desserts are light, delicious and only contains 1/3 cup of sugar in the whole batch (makes 6 servings). It is the perfect dessert to end off summer and welcome in fall.
And, don’t forget, I have become a bit of a Pinterest addict and find it a wonderful way to organize all my bookmarks and find some wonderful inspirations. If you’re not already following me please do so and help me find you so I can follow you back and have even more of a reason to spend a ton of time on the site!
|Mango Pomegranate Mousse||