A light, tropical flavored, diabetic-friendly dessert.
"I live in Florida and can obtain Mangos, if your are having trouble finding them, try with peaches. I love the smooth and creamy texture. My husband enjoyed this very much. Very easy to make and once chilled and set makes a beautiful presentation for any occasion. Top with whipped cream and fresh mint."- LauraGalceran
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Mango Mousse Preparation
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
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".
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