Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Ripe Mangoes; peeled; seeded
-(3/4 lb. each)
1 ea Envelope Unflavored Gelatin
-(1 tbsp.)
1/2 ea Lemon (juice of)
1 c Low or No Fat Yogurt
1 ts Vanilla Extract
1/4 c (Plus 2 tbsp.) Icing Sugar
2 lg Egg Whites, at room
-temperature

MANGO MOUSSE

Here's the ultimate summer dessert from the brand new Lighter,
Quicker, Better cookbook (Morrow) by Richard Sax and Marie Simmons.
Or substitute an equal amount of pureee from sieved raspberries,
blackberries or soaked dried apricots.

Garnish: Mango slices or ripe berries

1. Puree mangoes in food processor or blender. You should have about
1 cup. Sieve if fibrous. Set aside.

2. Soften gelatin in lemon juice in small saucepan. Place pan over
very low heat and stir 2 minutes until gelatin is clear and
dissolved. Add to amngo puree. Add yogurt and vanilla. Sift sugar
into puree and whisk mixture until smooth. Chill, stirring
occasionally, until mixture starts to thicken.

3. Beat egg whites until nearly stiff. Stir a little of the egg white
into the mango mixture. Gently fold in remaining whites. Pour mousse
into an attractive servingbowl or 6 pretty glass dishes. Chill until
set, at least 2 hours. Garnish with fruit if desired.
From An Article: Mango Tango by Cynthia David in The Toronto Sun of 19
July, 1995.

Transcribed By: S. Lefkowitz

Browse by categories