MANGO MOUSSE
Mango mousse made without gelatin or eggs.
Provided by www.DessertForTwo.com
Categories Eggless Recipes
Time 4h10m
Number Of Ingredients 5
Steps:
- In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
- Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
- Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
- Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
- Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.
Nutrition Facts : Calories 266 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MANGO PARFAIT
Steps:
- In a food processor or blender puree the mango until smooth and transfer it to a bowl. Add the lime juice, honey, and cinnamon to the mango puree and stir to combine. Chill until ready to assemble parfaits. To assemble parfaits: In parfait or stemmed glasses spoon a 1-inch-thick layer of yogurt, top with a layer of mango and repeat layering. Chill until ready to serve. Garnish with fresh mint leaves, if desired.
VELVETY MANGO MOUSSE
This dessert takes very little time to make and can be prepared a day before serving. For a vegetarian version, omit the gelatine.
Provided by Food Network
Categories dessert
Time 2h30m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
- Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
- Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
- Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
- Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
- Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
- To serve, sprinkle over the chopped pistachios.
MANGO PARFAIT
This sweet summer dessert is healthy, colorful, and easy to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Spoon 2 tablespoons mango puree into a tumbler and add 1/4 cup Greek yogurt. Repeat layers and top with toasted coconut.
Nutrition Facts : Calories 124 g, Fat 5 g, Protein 10 g
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- 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 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).
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- To strain the yogurt, take out a colander, a tea towel or large piece of cheese cloth and a bowl. Place the colander on top of the bowl and place the tea towel in the colander. Pour the yogurt in the tea towel. To prevent spilling, tie the towel together (like a pony tail).
- Add mango cubes and coconut cream (the top part of a can of refrigerated coconut milk; scoop off the thick creamy part) to a blender. After blending it into a smooth and creamy consistency taste it. If it lacks flavor, add a splash of lime juice.
- Scoop granola in the glass jar. This will be your bottom layer. Now add altered layers of creamy yogurt and mango mousse. Sprinkle puffed quinoa or homemade cocoa puffs on top to finish it off.
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