Mango mousse with kiwi kool-ee, tofu whipped cream, and frie

Yield: 1 servings

Measure Ingredient
2 \N Mangos; diced (use all
\N \N ; scraps of mango as
\N \N ; it will be pureed)
1 \N Mango; finely diced for
\N \N ; garnish
2 cups Mango juice
3 tablespoons Agar flakes or arrowroot mixed with some
\N \N ; mango juice to make a slurry
2 tablespoons Maple syrup
½ \N A lime; Juice of
1 pinch Sea salt
\N \N Kiwi Kool-ee; recipe follows
\N \N Tofu whip cream; recipe follows
\N \N Fried phyllo garnish; recipe follows
4 \N Kiwis; peeled and diced
2 \N Kiwis finely diced for garnish
½ \N A lime; Juice of
2 tablespoons Maple syrup
1 \N Pinches sea salt
½ pounds Low fat firm silken tofu
2 tablespoons A maple syrup; or more to taste
1 tablespoon Vanilla extract
1 pinch Sea salt
1 tablespoon Water or soy milk to blend
2 cups Canola oil; or any high quality
\N \N ; oil
1 pack Shredded phyllo dough; greek name kataifi,
\N \N ; thawed (if shredded
\N \N ; variety is
\N \N ; unavailable use
\N \N ; sheets and julienne
\N \N ; before use)
2 tablespoons Maple syrup
1 cup Toasted almonds; chopped




Place the diced fruit in a saucepan with the juices, maple syrup and sea salt. Add the agar flakes or arrowroot mixture to the pan. Stir well and bring to a boil over medium heat. Reduce the flame, stirring constantly and simmer for 3 minutes. Pour mixture into a blender. Allow it to cool for 5 minutes and then blend on high for 2 minutes (scraping down the sides if necessary). Pour equal amounts into oiled ½ cup ramekins for individual servings . Place ramekins in the refrigerator for 1 hour to set up.

Kiwi Kool-ee:

Puree all ingredients in a blender, except the kiwi for garnish. Strain through a fine sieve to remove seeds, if desired.

Tofu whipped cream:

In a food processor or blender, blend all of the ingredients until the tofu reaches a very creamy consistency (about 2 minutes).

Fried phyllo garnish:

Heat 2 cups of oil in a saute pan (do not allow the oil to smoke). Add small handfuls of shredded phyllo dough. Fry on both sides until the phyllo is golden in color. Remove from pan onto paper towels. Brush with maple syrup. Sprinkle with toasted almonds if desired.

For presentation:

Loosen the ramekin containing the mango mousse with a knife and turn it out on the plate. Top with a dollop of tofu whipped cream and drizzle kiwi kool-ee on the plate. Serve with a cookie of fried phyllo dough. Place diced mango and kiwi on the plate to accent the sauces.

Converted by MC_Buster.

Per serving: 5630 Calories (kcal); 511g Total Fat; (79% calories from fat); 33g Protein; 269g Carbohydrate; 0mg Cholesterol; 435mg Sodium Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 9½ Fruit; 100 Fat; 5 ½ Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007 Converted by MM_Buster v2.0n.

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