Mango Mousse

100% would make this recipe for Mango Mousse again.

A light, tropical flavored, diabetic-friendly dessert.

4 : 15

0 : 25

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Mango Mousse Ingredients

1 env unflavored gelatin;	1/2 teaspoon Vanilla
2 cups mango puree (2-3 mangos)	1 cup Plain yogurt
1/3 cup Splenda	1 cup heavy cream - Well-chilled

Instructions for Mango Mousse

In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved.

In a blender blend together the mango puree, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt.

In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses or molds. Chill the mousse for at least 4 hours or overnight.

Garnish the mousses with mango slices, mint leaves, or a small chocolate wafer.

Makes 6 (1/2 cup) servings, each containing an estimated:
Cals: 168, FatCals: 74, TotFat: 8g
SatFat: 5g, PolyFat: 0g, MonoFat: 2g
Chol: 30mg, Na: 40mg, K: 197mg
TotCarb: 21g, Fiber: 1g, Sugars: 11g
NetCarbs:20g, Protein: 4g

Main Ingredient: MangoCuisine: Indian

Ingredient Insight - look inside this recipe

Cream

Mangos

Splenda

Vanilla

Yogurt

Low Sugar Diabetic Desserts Brunch Indian Mango

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This recipe appears on the following menus:

summer delight

by chefrene

We really enjoyed this dessert! Had to change a couple of items : used mango pulp because had a can handy in the larder, used regular sugar (less than the recipe called for because the pulp came ready sweetened) but otherwise stuck to the recipe.

jpatel3
on Jan 5 2008 7:00AM

Total Time: 4:00
Active time: 0:20

For a fully vegetarian version use non-animal based "thickener" such as Agar-Agar. I topped my version with a bit of mango coulis and a bit of "drizzled shocolate". [I posted this recipe.]