Tropical Mango Mousse Recipes
TROPICAL MANGO MOUSSE
There's nothing quite so refreshing as mangos! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Desserts Mousse Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 20.5 g, Cholesterol 0.5 mg, Fat 0.3 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 23.3 mg, Sugar 16.8 g
MANGO MOUSSE
Tropical Mango Mousse recipe without added sugar, gelatin or eggs. Recipe is presented with 3 different toppings you can choose from.
Provided by Sonila
Categories Dessert
Time 2h20m
Number Of Ingredients 3
Steps:
- Cut mangoes in chunks. Keep your hands over the bowl as you cut so it can catch any dripping juice.
- Puree the mangoes in a blender. It just takes a minute or so.
- Start whipping the heavy cream. I have a small (antique at this point lol) electric hand held mixer. Whip for about 8-10 minutes until there are peaks in the whipping cream. When the peaks stay firm and don't lose their shape then the cream is ready.
- Add table cream and keep mixing a bit longer (about a minute or so).
- Add the mango puree and mix in the lowest setting of the mixer. Test for sweetness.
- Use a spoon to transfer in the cups that you will serve the mousse in. Refrigerate for about 2 hours before serving. Add your favorite toppings:)
Nutrition Facts : Calories 207 kcal, Carbohydrate 14 g, Protein 2 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 18 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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
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