Tropical Mango Mousse Recipes

MANGO MOUSSE

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.

TROPICAL MOUSSE

Steps:

• In a food processor or blender, blend mangoes until smooth.
• Add water to equal 2 cups puree.
• Transfer to a medium sauce pan and bring to boil.
• In a large mixing bowl, stir together gelatin and sugar.
• Pour mango mixture over this and stir to dissolve.
• Stir in lemon juice.
• Cover and freeze for one hour or until mixture rounds up on a spoon.
• Remove from freezer and beat with electric mixer 3 minutes or until thick and light.
• Fold in whipped topping.
• Spoon or pipe into long stemmed dessert glasses.
• Garnish with option fruit.
• Chill until set.