This light, refreshing confection — bursting with mango flavor — is a guilt-free way to satisfy your sweet tooth.
- 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.
- Blend the mango to a puree in a food processor. Stir in the lime juice. Set aside.
- 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.
- Gradually add the hot sugar to the whisked egg whites in a thin stream while whisking continuously until well combined. Set aside.
- 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.
- Add 2 tablespoons of water to the gelatin leaves and heat over a medium heat until the leaves dissolve. Set aside to cool slightly.
- Add the mango puree to the gelatin. Stir until well combined.
- 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.
- Spoon the mango mousse into individual serving cups and chill in the refrigerator for 2 hours.
- Garnish with fresh mint leaves. You can also top with fresh diced mango or berries.
Serving size: 1/4 cup (4 oz)
Amount Per Serving
- Calories: 165
- Saturated Fat: 5g
- Protein: 1g
Total Carbohydrates: 28g
- Dietary fiber: 2g
- Cholesterol: 0mg
- Sodium: 16mg