Grate the ginger root and turmeric onto a small plate or dish. Gather the grated roots together in a small piece of cheesecloth or a clean kitchen towel that has been dampened and squeeze as much juice as possible into a large mixing bowl.
Add the coconut cream to the ginger and turmeric juice and mix.
Add the Keto Chow to the bowl and whip with a whisk or electric mixer until well-mixed, light, and creamy.
Cover the mousse and chill in the refrigerator for at least 20 minutes for best flavor.
Store in an airtight container in the refrigerator for up to five days.
*Take care when handling the fresh turmeric; it will stain any cloth or porous surface it touches, including hands and fingernails.
Keyword Chef Taffiny Elrod, Orange Mango
Ginger Turmeric Mango Mousse
1 serving (3.08 oz.)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.