Mango And Coconut Mousse Food

COUSCOUS MANGO MOUSSE

Couscous Mango Mousse image

Provided by Food Network

Categories dessert

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup water
3/4 cup couscous
4 tablespoons sugar
2 juice oranges, preferably Valencia
2 tablespoons orange flavored liqueur
1 ripe mango (about 1 1/4 pounds)
1 cup heavy (whipping) cream, chilled
1 teaspoon vanilla extract
1 (8-ounce) container vanilla yogurt

Steps:

In a medium saucepan over medium-high heat, bring the water to a boil. Add the couscous in a stream. Stir once. Remove from the heat. Cover and let stand until the couscous is tender, 12 to 15 minutes. Mix in 2 tablespoons of the sugar. Cover tightly set aside.
Scrub one of the oranges under running water and pat dry. With a vegetable peeler, remove the zest, being careful not to peel away any of the white pith. Finely mince the zest. Set aside.
Squeeze the oranges to obtain about 3/4 cup of juice. Strain through a medium-meshed sieve into a small saucepan. Over medium heat, boil down the juice until it has reduced to about 2 tablespoons, and has the consistency of molten honey, 4 to 5 minutes. Stir in the liqueur. Set aside.
Peel the mango and cut the flesh away from the seed. Cut half into thin wedges and coarsely dice the rest. Set aside.
In chilled metal bowl, whip the cream until soft peaks form. Fold in the vanilla and the remaining sugar. Refrigerate 1 cup of the whipped cream for serving. In a medium bowl, combine the rest of the whipped cream with the yogurt and the diced mango. Refrigerate until ready to serve.
Before serving, combine the yogurt-mango mixture with the couscous. Spoon equal amounts into 6 parfait glasses or small bowls. Top each dessert with a generous dollop of the reserved whipped cream and mango wedges. Drizzle with orange sauce, sprinkle with minced orange zest, and serve.

MANGO AND COCONUT MOUSSE

Mango and coconut mousse image

The sublime flavours of mango and coconut are the key ingredients in this easy dessert. You can make it well ahead and just whip it out from the fridge to serve for friends or family

Categories Dessert

Time 25m

Yield Serves 8

Number Of Ingredients 9

Ingredients

300 millilitre cream
1/2 cup caster sugar
2 teaspoon coconut essence
1 tablespoon powdered gelatine
1/4 cup just boiled water
juice of 1 lime
2 cup frozen mango cheeks, thawed, pureed
1 cup thick greek-style yoghurt
extra sliced mango, toasted coconut and cream, to serve

Steps:

Line base and sides of a 12 x 23cm loaf pan with baking paper.
Combine cream and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to medium and bring to boil. Remove from heat. Add essence.
In a small jug, whisk gelatine briskly into water with a fork until dissolved. Blend into hot cream with juice. Set aside to cool.
Whisk in mango and yoghurt. Pour into prepared pan. Cover with plastic wrap and chill overnight until set.
To serve, remove plastic and invert mousse onto a serving plate. Gently remove pan, then paper. Serve in slices topped with extra sliced mango, coconut and cream.

Nutrition Facts : ServingSize Serves 8

MANGO MOUSSE

Mango Mousse image

Top each serving with extra mango if desired.

Provided by twinklez

Categories Desserts Mousse Recipes

Time 3h15m

Yield 4

Number Of Ingredients 2

Ingredients

1 cup heavy whipping cream
1 cup mango, pureed

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

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