Mango Mousse Parfaits Recipes

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MANGO MOUSSE



Mango Mousse image

Mango mousse made without gelatin or eggs.

Provided by www.DessertForTwo.com

Categories     Eggless Recipes

Time 4h10m

Number Of Ingredients 5

1 cup (8 ounces) chopped mango (fresh or frozen and defrosted is fine)
1 TB fresh orange juice
1 TB lime juice
1/4 cup sweetened condensed milk
3/4 cup heavy cream (very cold)

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

CHOCOLATE-MOUSSE PARFAITS



Chocolate-Mousse Parfaits image

In this marvelous make-ahead dessert for two, airy chocolate mousse is layered with crushed store-bought spice cookies and topped with generous dollops of whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 9

2 large eggs
1/4 cup sugar
3 ounces semisweet chocolate, finely chopped (2/3 cup)
1 tablespoon Dutch-process cocoa powder
2 teaspoons instant espresso powder
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
1/2 cup heavy cream, plus more, lightly whipped, for serving
4 Belgian spice cookies, such as Lotus Biscoff, lightly crushed, plus more for serving

Steps:

  • Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
  • Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.

MANGO PARFAIT



Mango Parfait image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 6

3 cups diced mango (about 2 pounds mangoes, peeled and cubed)
2 tablespoons fresh lime juice
1 to 2 tablespoons honey, or to taste
1/8 to 1/4 teaspoon ground cinnamon, or to taste
2 cups vanilla yogurt
Fresh mint leaves, for garnish (optional)

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



Velvety Mango Mousse image

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

2 large mangos, stones and skins removed, flesh chopped (about 1 pound mango flesh)
1 teaspoon fresh lime juice
3 1/2 ounces sugar
4 tablespoons water
1 free-range egg white, whisked until stiff peaks form
2 gelatine leaves (optional)
6 1/2 ounces heavy cream, whipped until soft peaks form
Handful chopped pistachios, for garnish

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 MOUSSE



Mango Mousse image

This is a lovely light, smooth mango cream, an elegant and easy do-ahead dessert for a dinner party. Cooking time is chill time. From Betty Bossi.

Provided by Chickee

Categories     Dessert

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 8

2 (500 g) mangoes (or 600g mango flesh- canned is OK)
1/2 a lemon, juice of
2 tablespoons white rum (Bacardi)
60 g icing sugar
100 ml thickened cream
2 egg whites
1 pinch salt
2 tablespoons icing sugar, extra

Steps:

  • Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
  • Whip the cream and fold into the fruit puree.
  • Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
  • Chill for 1-2 hours before serving.

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