1. Cut the mango and put the tofu into the blender
2. Stir the coconut milk and honey together until it is smooth and no particles.
3. Pour the stirred liquid into the mousse cup, 80% full, and put the mango sauce. Put the cup in the freezer, I was about 70 minutes, into a cheese shape. If the freezing time is too long, it will become a popsicle.
4. Use this time to boil mango sauce. Dice the mango and set aside. Boil water and granulated sugar until thick, add mango and simmer.
5. Pour the cold mango sauce into the frozen mousse cup.
