Include in Print View:

Mango Tango Mousse

Mango Tango Mousse recipe image
This Mango Tango Mousse is a refreshing and elegant dessert that showcases the natural sweetness of ripe mangoes. With a texture that is both light and creamy, this mousse is perfect for summer gatherings or as a sophisticated end to any meal. The combination of mango puree, yogurt, and whipped egg whites creates a delicate balance of flavors and textures. Garnished with fresh fruit slices, it&# 226;€™s a visually stunning treat that requires minimal effort but delivers maximum impact. Ideal for those who love fruity desserts without the heaviness, this recipe is sure to become a favorite.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 30.0
Dietary: Gluten-free
Description
This Mango Tango Mousse is a refreshing and elegant dessert that showcases the natural sweetness of ripe mangoes. With a texture that is both light and creamy, this mousse is perfect for summer gatherings or as a sophisticated end to any meal. The combination of mango puree, yogurt, and whipped egg whites creates a delicate balance of flavors and textures. Garnished with fresh fruit slices, it&# 226;€™s a visually stunning treat that requires minimal effort but delivers maximum impact. Ideal for those who love fruity desserts without the heaviness, this recipe is sure to become a favorite.
Ingredients
  • 2 lg Ripe Mangoes; peeled; seeded
  • 1 envelope Unflavored Gelatin
  • 1/2 lemon Lemon (juice of)
  • 1 cup Low or No Fat Yogurt
  • 1 tsp Vanilla Extract
  • 1/4 cup Icing Sugar
  • 2 lg Egg Whites, at room temperature
Directions
  1. 1
    Puree the mangoes in a food processor or blender until smooth.
  2. 2
    Sieve the mango puree if it is fibrous to ensure a smooth texture.
  3. 3
    Set the mango puree aside.
  4. 4
    Soften the gelatin in the lemon juice in a small saucepan.
  5. 5
    Place the saucepan over very low heat and stir for 2 minutes until the gelatin is clear and dissolved.
  6. 6
    Add the dissolved gelatin mixture to the mango puree.
  7. 7
    Stir in the yogurt and vanilla extract.
  8. 8
    Sift the icing sugar into the mixture and whisk until smooth.
  9. 9
    Chill the mixture, stirring occasionally, until it starts to thicken.
  10. 10
    Beat the egg whites until nearly stiff peaks form.
  11. 11
    Stir a small amount of the egg whites into the mango mixture to lighten it.
  12. 12
    Gently fold in the remaining egg whites until fully incorporated.
  13. 13
    Pour the mousse into a serving bowl or individual glass dishes.
  14. 14
    Chill the mousse for at least 2 hours until set.
  15. 15
    Garnish with mango slices or ripe berries before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 30.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 7.5g3%
Dietary Fiber 0.8g4%
Sugars 7.0g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the egg whites with a commercial egg white replacer or aquafaba.

You can substitute an equal amount of puree from sieved raspberries, blackberries, or soaked dried apricots for a different flavor profile.

Store the mousse in the refrigerator for up to 2 days. Cover tightly to prevent it from absorbing other odors.

Ensure the egg whites are at room temperature for better volume when whipping.

Keywords: mango, mousse, dessert, light, airy, tropical, refreshing, summer, yogurt, egg whites, gelatin, lemon, vanilla, icing sugar, fruit, garnish, chill, blend, fold, serve
Read it online: https://www.chefs-mate.com/recipe/mango-tango-mousse/