1
Peel the mango, cut it into pieces, and puree in the blender until you have a smooth mixture.
2
Measure the agar agar with a precise kitchen scale; it is crucial for the texture that you use the exact proportions.
3
Combine the coconut milk and lime juice in a saucepan and heat over low heat.
4
Slowly add the agar agar and sugar or stevia, and bring it to a boil while stirring continuously with a whisk to prevent lumps.
5
Let it simmer for 5 minutes until the mixture thickens. Turn off the heat and pour the mousse into coconut shells or glasses.
6
Allow it to cool at room temperature for at least 30 minutes, then refrigerate. Garnish with granola and shredded coconut before serving.
