Frosty Mango Mousse
Mango Mousse is a cool, tropical refresher for hot summer days. Have it for breakfast or an after dinner treat. The mango is pureed in a blender and enveloped with whipped cream to make a decadent dessert. Save some mango to dress the top.
| Prep Time | 20 minutes |
| Passive Time | 4 hours |
| Servings |
servings
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Ingredients
- 1/4 cup orange juice
- 1 packet gelatin
- 1 jar mango slices 20 oz
- 1/2 cup sugar
- 2 tbsp liquid from jar of mangoes
- 1 tbsp lime juice
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup fresh blueberries
Ingredients
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Instructions
- Equipment needed: blender, 2 medium bowls, mixer, rubber spatula Remove several 'spears' of mango from jar, slice into 16 sections (or, thinly slice 1/4 of a fresh mango into 16 slices). Put these aside for topping. (Return to the original jar with some of the liquid.)
- Slightly warm orange juice in microwave. Sprinkle one packet of gelatin (or 1 tbsp) over oj, let sit until absorbed.
- Toss remaining mango into blender with 2 tbsps of liquid and 1 tbsp of lime juice and 1/2 cup granulated sugar. (If using fresh mango, use 3 tbsps of lime juice.)
- Puree mango until thick and smooth. Then, with blender running, pour in gelatin mixture. Transfer to bowl.
- In second bowl, whip heavy cream until soft peaks form. Then add confectioners sugar and whip again. (Start with a cold bowl for faster results.)
- Whisk whipped cream into mango mixture, blending slowly and evenly.
- Pour mixture into 8 dessert bowls. Cover with clear film. Freeze for 4 hours or overnight.
- Remove from freezer 30 minutes prior to serving. Top with mango slices and fresh blueberries. Serve. The mango mousse will be partially frozen, should not be soupy or hard. More like soft serve ice cream.
Recipe Notes
Cool and refreshing! If you need to transport it to a picnic, pour mixture into a large covered container instead of individual servings, freeze, then pack in a cooler. Serve with an ice cream scoop.
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