Mango Mousse With Kiwi Kool Ee Tofu Whipped Cream And Fried Phyllo Garnish Food
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.
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.
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.
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