Mango Mousse

This light, refreshing confection — bursting with mango flavor — is a guilt-free way to satisfy your sweet tooth.  

Ingredients

• 2 large mangoes, stones and skins removed and chopped (about 1lb) OR frozen mangoes
• 1 teaspoon fresh lime juice
• ¼ cup sugar
• 1 egg white, whisked until stiff peaks form*
• 3 gelatin leaves OR 2 ½ teaspoons gelatin powder
• 6 ounces of whipped topping
• 1-2 fresh mint leaves for garnish

Caution: Raw egg whites are used for this recipe. Consuming raw eggs may increase your risk for foodborne illness. Purchase pasteurized eggs, if possible.

Instructions

1. Blend the mango to a puree in a food processor. Stir in the lime juice. Set aside.
2. Heat the sugar with ¼ cup of water in a saucepan over a medium heat for 2-3 minutes or until the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes.
3. Gradually add the hot sugar to the whisked egg whites in a thin stream while whisking continuously until well combined. Set aside.
4. Rehydrate gelatin by placing gelatin leaves into a small pan. Cover with cold water  and let sit 4 - 5 minutes. Drain and squeeze extra water out of leaves. Return leaves to the pan.
5. Add 2 tablespoons of water to the gelatin leaves and heat over a medium heat until the leaves dissolve. Set aside to cool slightly. 
6. Add the mango puree to the gelatin.  Stir until well combined.
7. Fold 1/3 of the whipped topping into the mango/gelatin mixture until well combined. Add the remaining whipped topping. Add the egg white mixture. Gently fold the mixture until well combined.
8. Spoon the mango mousse into individual serving cups and chill in the refrigerator for 2 hours.
9. Garnish with fresh mint leaves. You can also top with fresh diced mango or berries.

Nutrition Information

Serving size: 1/4 cup (4 oz)

Amount Per Serving

• Calories: 165
• Fat: 6g
  • Saturated Fat: 5g
• Protein: 1g
• Total Carbohydrates: 28g
  • Dietary fiber: 2g
• Cholesterol: 0mg
• Sodium: 16mg