Mango Mousse
Recipe: #15357
October 30, 2014
Categories: Desserts, Mango, Passion Fruit, Gluten-Free, Low Fat, No Eggs, Vegetarian, Gelatin/Jello, Yogurt, more
"From Australian BH&G's Diabetic Living issue 12 2007. Have not included chill/setting time of 6 hours."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (138.2 g)
- Calories 121.8
- Total Fat - 3.8 g
- Saturated Fat - 2 g
- Cholesterol - 14.9 mg
- Sodium - 45.8 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 0.4 g
- Sugars - 16 g
- Protein - 3.9 g
- Calcium - 116.4 mg
- Iron - 0.2 mg
- Vitamin C - 12.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put the orange juice in a small microwave-safe bowl, sprinkle over the gelatine, stir and set aside for 5 minutes until the powder absorbs the juice. Microwave on high (100%) for 20 seconds, or until the powder dissolves and then stir and then set aside to cool slightly.
Step 2
Meanwhile cut the cheeks off the mangoes and any other flesh for the seed.
Step 3
Set aside one cheek to use later for decorating. Remove the skin (scoop the flesh out with a spoon is and easy way) and roughly chop the remaining flesh and put into a small food processor and process until pureed.
Step 4
In a large bowl, whisk together the mango puree and yoghurt until smooth, add the gelatine mixture and whisk until well combined and smooth.
Step 5
Evenly pour into four glasses and place on a tray and place in the fridge for 6 hours or until set.
Step 6
Scoop flesh from reserved mango cheek and thinly slice and then evenly arrange on top of mousses and spoon over the passionfruit pulp.
Step 7
Serve
Tips
No special items needed.
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