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
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 GINGER MOUSSE
A refreshing Indian dessert! Candied ginger is fresh ginger that's cooked in sugar syrup and crystallized. If you want to make your own Recipe #102933 but it is easily available at most grocery stores.
Provided by Rita1652
Categories Tarts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes.
- Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard.
- When the mixture coats the back of a spoon it is ready remove from stove.
- Cool slightly and fold in the mango puree and the candied ginger.
- Beat the egg whites in a clean dry bowl till soft peaks form and set aside.
- Whip the cream and fold into the mango mixture.
- Gently fold in egg whites carefully.
- Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle.
- Garnish with mint or flowers.Serve chilled.
Nutrition Facts : Calories 234.3, Fat 14.8, SaturatedFat 8, Cholesterol 199.4, Sodium 65.2, Carbohydrate 20.7, Fiber 0.7, Sugar 19, Protein 5.8
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.
MANGO-GINGER SMOOTHIE
Provided by Food Network
Time 10m
Yield about 3 cups (2 servings)
Number Of Ingredients 5
Steps:
- To cut mango into pieces, stand it on end and slice the flesh off both sides of the central pit. Lay each half on a cutting board and with the tip of your knife, score the flesh in a cross-hatch pattern. Pushing from the skin side, turn inside out so that the mango flesh pops up; slice it off the skin. Also cut off the remaining flesh from around the pit and remove the skin.
- In a blender, puree the fruit and ginger, scraping down the sides as necessary. Add the buttermilk, yogurt and ice and puree until smooth and frothy. Pour into glasses.
MANGO FOOL (MOUSSE DE MANGO)
Steps:
- Place mango, 2 tablespoons sugar, lime and orange juice into bowl of a food processor and blend until smooth. Scrape mixture into a large mixing bowl and chill completely. Whip cream with remaining sugar until stiff peaks form. Fold whipped cream into mango mixture and spoon into small dessert cups. Serve immediately.
GINGER MOUSSE
Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. Note: cooking/preparation times include refrigeration time.
Provided by Bayhill
Categories Dessert
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
- Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
- In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
- Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
- In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
- Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.
Nutrition Facts : Calories 209.1, Fat 9.3, SaturatedFat 5.1, Cholesterol 115.4, Sodium 136.9, Carbohydrate 21.6, Sugar 18.9, Protein 6.4
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.
MANGONADA
Mangonadas are similar to smoothies. They are sweet, salty, tart, and fruity. A definite cool-down drink for those hot summer days. And a great way to use up fresh ripe mangos.
Provided by Yoly
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Place 1 teaspoon chamoy on a plate. Place 1 teaspoon chili-lime seasoning on another plate. Dip rim of glass first in chamoy, then in chili-lime seasoning. Set aside.
- Combine frozen mango, water, and lime juice in a blender; blend until smooth.
- Place 1/2 tablespoon chamoy in the bottom of the glass. Add 1/2 teaspoon chili-lime seasoning and 1/2 of the blended mangoes. Repeat layers and top with diced fresh mango.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 37.7 g, Fat 1.2 g, Fiber 5.6 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 916.3 mg, Sugar 29.4 g
PLUM AND GINGER MOUSSE
Stolen from Dan Lepard's Guardian cookery piece. It looks yummy, I haven't tried it though. Prep time looks long because it includes around 4 hours chill time before serving.
Provided by Cat R.
Categories Dessert
Time 4h30m
Yield 6 mousses, 6 serving(s)
Number Of Ingredients 9
Steps:
- Stone and roughly chop plums.
- In a pan, place the chopped plums and water then slowly bring up to a simmer and cook for around 10 minutes. Let the mixture reduce by a third to a half.
- Remove from the heat and set aside.
- Whisk milk with 50 of the sugar, egg yolks, cornflour and vanilla. Tip into a fresh pan and bring to the boil - whisk continually.
- Remove from the heat then stir in the cooled plum. Set aside until cold - can put in fridge.
- Stir together egg whites and remaining sugar, then heat in a bowl over hot water until piping hot. Alternatively, heat in 3 short burst in the microwave on high setting, stirring every 10 seconds.
- Beat the egg mixture with a whisk (electric or man power) until it becomes a thick glossy meringue.
- Beat cream until thick.
- Fold the plum mixture and chopped ginger through the meringue, then gently fold through the cream.
- Divide between 6 containers (recipes suggests whiskey tumblers - you can use this as a size guide for choosing whichever pot you prefer) and chill for 4 hours before serving.
Nutrition Facts : Calories 338.6, Fat 19.1, SaturatedFat 11.3, Cholesterol 125.9, Sodium 60.4, Carbohydrate 38.7, Fiber 1.2, Sugar 32.6, Protein 5
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