This recipe is a play on an Eton Mess without the sugar and dairy but with all the sensory pleasure and the addition of the juicy beauty-shroom goodness of Tremella. It’s one of our favourite festive season recipes to share with family and friends. It looks extravagant but is super easy to whip up in a flash, and nothing says summer more than a mango! Layers of whipped coconut cream, golden mangoes, and crunchy toasted nuts come together for a dessert that’s equal parts nourishing and indulgent.
Ingredient Notes:
Now, it wouldn’t be an Inner Atlas recipe if it wasn’t delivering a delicious serving of health benefits;
Tremella Mushroom, known as the adaptogenic beauty mushroom is bursting with antioxidants and is considered to support skin hydration and plumpness, effectively helping to moisturise the skin from the inside out. The cherry on top is that Tremella’s subtly sweet flavour is just made for desserts, adding an extra dimension to the coconut cream.
Mangoes are packed with vitamins A, C, and E and are a good source of fibre.
Coconut Cream provides healthy saturated fats that are deliciously satiating.
Almonds and Macadamias deliver on the omega fatty acids, vitamin E, and magnesium.
Lemon Myrtle, with its refreshing citrus notes, is high in antioxidants and has been traditionally used for its calming and digestive-supporting properties.
Together, these ingredients create a dish that’s as nourishing as it is delicious.
Ingredients:
5 to 6 mangoes
2 400ml cans coconut cream
3 tbsp Inner Atlas Tremella medicinal mushroom extract
1 cup raw almonds
1 cup raw macadamia
1 tbsp maple syrup
1 tsp vanilla extract
To serve
Squeeze of lime or lemon myrtle leaves
Method
Prepare the nuts: Preheat your oven to 180°C. Spread the almonds and macadamias on a baking tray and toast for 8–10 minutes until fragrant and lightly golden. Allow them to cool, then roughly chop.
Whip the coconut cream: Chill the cans of coconut cream overnight. Scoop the thick cream into a mixing bowl, discarding the watery part. Add the Tremella mushroom extract, maple syrup, and vanilla. Whip until smooth and fluffy.
Prepare the mangoes: Peel and slice the mangoes into bite-sized cubes, setting aside a few slices for garnish if desired.
Assemble the layers: In a large serving jar or glass bowl, layer the coconut cream, sliced mango, and toasted nuts. Repeat until all ingredients are used, creating vibrant, textural layers.
Garnish and serve: Finish with a drizzle of lime juice or a scattering of lemon myrtle leaves for a zesty twist.
Share with a gathering of those you love.
