MANGO MOUSSE
Make and share this Mango Mousse recipe from Food.com.
Provided by aimee.greutman
Categories Dessert
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- 1. peel and cut the mangoes up.
- 2, blend together mangoes, sweetened condensed milk, and lime juice until smooth.
- 3. in another container, mix with cool whip.
- 4. let it sit in refrigerator covered until ready to serve (at least 20 minutes).
- 5. if using apples or strawberries, add directly before serving.
Nutrition Facts : Calories 328.6, Fat 15.2, SaturatedFat 12, Cholesterol 16.9, Sodium 74.7, Carbohydrate 45.8, Fiber 0.9, Sugar 44.5, Protein 4.7
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 TRIFLE MOUSSE
Provided by Food Network
Number Of Ingredients 7
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 puree, the sugar, and the vanilla, add the gelatin mixture and blend the mixture well. Transfer 3/4 of mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, reserve 1/4 cup and fold the rest into the mango mixture gently, but thoroughly. Assemble and divide the mousse amount into 4 martini glasses placing 1/2 tablespoon mango slices and add a generous layer of mousse and another layer of the chilled cream. Chill the mousses for at least 4 hours or overnight. Garnish with mint sprigs or pomegranate seeds.
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
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
MANGO LIME MOUSSE
Make sure that you use ripe mangoes in this dish. The sweet, juicy flesh creates a deliciously smooth mousse.
Provided by Honey Sweet
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the mangoes and remove the flesh from the seeds. Dice the flesh of 2 of the mangoes purée the rest in a blender.
- Put the purée into a glass mixing bowl, and stir in the lime or lemon juice.
- Beat the egg whites with the salt until they are frothy. Sprinkle in the sugar, and continue to beat until stiff. Then gently fold in the cream.
- Gradually stir the mixture into the mango purée. Pour over the diced mango. Spoon the mixture into serving bowls or glasses, and then chill for at least 3 hours before serving.
Nutrition Facts : Calories 389.4, Fat 10, SaturatedFat 5.6, Cholesterol 30.8, Sodium 79.2, Carbohydrate 77.1, Fiber 6.8, Sugar 70.2, Protein 5.8
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 MOUSSE
This is a lovely light, smooth mango cream, an elegant and easy do-ahead dessert for a dinner party. Cooking time is chill time. From Betty Bossi.
Provided by Chickee
Categories Dessert
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Puree the fruit with the juice, rum and sugar. Sieve and refrigerate for 1/2 hour.
- Whip the cream and fold into the fruit puree.
- Beat the egg whites with the salt to stiff peaks. Add extra sugar and beat again briefly; add gently to the puree mix until fully combined.
- Chill for 1-2 hours before serving.
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DELICIOUS MANGO MOUSSE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine FrenchCategory DessertServings 6Total Time 25 mins
- In a small saucepan over very low heat, cook the mango puree, sugar, lemon juice, and water until sugar has fully dissolved, about 10 minutes. If using fresh blended mangoes then also strain the mixture through a sieve. Add the softened gelatin mixture to the warm juice and whisk until the gelatin has completely dissolved.
- In a stand mixer with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the mango mixture.
- Gently fold in the remaining whipped cream until no streaks remain and mixture has ribbon like consistency.
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