MANGO MOUSSE
Top each serving with extra mango if desired.
Provided by twinklez
Categories Desserts Mousse Recipes
Time 3h15m
Yield 4
Number Of Ingredients 2
Steps:
- Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 23.4 mg, Sugar 6.2 g
VELVETY MANGO MOUSSE
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
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.
FROZEN MANGO MOUSSE
Steps:
- In a saucepan, dissolve the sugar with the water and cook to soft ball stage 234 degrees F.
- Meanwhile, whip the whites to soft peaks and then drizzle in the cooked sugar syrup to make an Italian meringue.
- In another saucepan, bring the mango puree and rum to a boil. Then add the gelatin to melt it. Fold this puree into the meringue. Fold in the whipped cream and pipe into 3-inch ring molds and freeze overnight.
- When ready to serve, make the fruit salad carefully tossing together the pineapple and papaya.
- Warm outside of the metal rings with a torch* and pop them out onto dessert plates. Spoon fruit salad and Satin Chocolate Sauce over and serve.
- Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
- Combine the 2 chocolates over simmering water in the top half of a double boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny.
- The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
MANGO YOGURT MOUSSES
Categories Milk/Cream Blender Dessert Freeze/Chill Quick & Easy Yogurt Low Sodium Wheat/Gluten-Free Mango Chill Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 6
Steps:
- 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 purée, 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. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.
MANGO AND TOFU CREAM
Make and share this Mango and Tofu Cream recipe from Food.com.
Provided by Missy Wombat
Categories Soy/Tofu
Time 5m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Remove skin and seed from mango.
- Combine the tofu and mango flesh in the blender until smooth and creamy.
FROZEN MANGO MOUSSE
Make and share this Frozen Mango Mousse recipe from Food.com.
Provided by Mami J
Categories Frozen Desserts
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Whip the whipping cream in a chilled bowl until soft peaks form.
- Place the gelatin in a small heat proof bowl. Add the orange juice and cook in a water bath, stirring until the gelatin is dissolved. Or place in a microwave safe dish and cook for about a minute, checking often. Place the mango puree and the gelatin in a large bowl. Carefully fold in the whipped cream. Transfer mixture to a plastic dish and place in freezer. Chill for at least 4 hours or until frozen. To serve, scoop portions of mousse into ice cream dishes. Garnish with mint sprigs and orange wedges.
Nutrition Facts : Calories 357.8, Fat 33.2, SaturatedFat 20.6, Cholesterol 122.3, Sodium 37.2, Carbohydrate 14.3, Fiber 0.8, Sugar 10.7, Protein 3.1
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