Chill a small-medium size bowl in the freezer for a few minutes.
Once you are ready to whip, remove the can(s) of coconut cream (or full-fat coconut milk ) from the fridge without shaking it. Slowly flip the can over and open it.
Remove any coconut water into a cup (the part that did not solidify), and scoop out the solidified coconut cream into the chilled bowl. The coconut liquid will not be used in this recipe.
If using full-fat coconut milk, repeat and scoop out the solidified coconut cream from the second can as well.
Using a stand mixer or a electric hand mixer and beat until fluffy. Start on low speed and work your way up to a higher speed until you start to see stiff peaks forming.
Half way through, add the powdered sugar and continue to beat. You should end up with about 2 1/2 cups coconut whip cream. (Note - depending on how sweet your mangoes are, you may need more powdered sugar. I had sweet mangoes and therefore only needed 2 tbsp of the powdered sugar.).
Place the mixing bowl with the prepared coconut whip cream in the fridge until the mango puree is ready.
To Prepare the Mousse:
Peel the three large mangoes and completely puree the pulp in a blender with the small amount of fresh lemon juice (I used my Vitamix ). You should have about 2 cups of pureed mango. Place in the fridge to chill for 10 minutes.
Remove the pureed mango and coconut whip cream from the fridge. In batches, slowly fold the mango puree (~2 cups) into the coconut whip cream (~2 1/2 cups) using a rubber spatula. Be sure not to whisk or mix fast.
Once the mango puree is completely folded in, refrigerate the mousse for a minimum of 2 hours in the mixing bowl.
To Make the Parfait:
Remove the mousse from fridge. Fill a ziplock bag with the mango mousse, and cut off one corner of the bag to create a pipping bag (or simply use a standard pipping bag with circular large tip).
In each serving cup, pipe a layer of the mango mousse, followed by a layer of freshly diced mango. Repeat with as many layers as you wish, ending with some diced mango. Top with some finely chopped mint. Repeat to make more servings of the parfait.
Enjoy immediately, or place the prepared mango mousse parfait back in the fridge until ready to serve!
Coconut Cream - Trader Joe's Can Coconut Cream works great for making coconut whip cream, but does have a few more ingredients compared to Thai Kitchen brand full-fat coconut milk (which has no preservatives). Depending on your preference, both work just as well, just be sure to use TWO cans if you decide to go with Thai Kitchen full-fat coconut milk so that you have plenty of coconut cream (the thicker more solidified part).Ratios - Be sure you have ~2.5 cups coconut whip cream and ~2 cups mango puree before you fold them together to make the mousse. If your amounts vary significantly from this, it may affect texture and taste.Sugar - I prefer using powdered sugar for this recipe, but if you are looking for a no-refined sugar option, you can use pure maple syrup instead of the powdered sugar. If using maple syrup, it may affect the consistency of the mousse slightly since you are adding additional liquid into the mix, but this option should still work fine with this mousse.