Mango tango mousse
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Ripe Mangoes; peeled; seeded (3/4 lb. each) |
| 1 | each | Envelope Unflavored Gelatin (1 tbsp.) |
| ½ | each | Lemon (juice of) |
| 1 | cup | Low or No Fat Yogurt |
| 1 | teaspoon | Vanilla Extract |
| ¼ | cup | (Plus 2 tbsp.) Icing Sugar |
| 2 | larges | Egg Whites, at room temperature |
Directions
MANGO MOUSSE
Here's the ultimate summer dessert from the brand new Lighter, Quicker, Better cookbook (Morrow) by Richard Sax and Marie Simmons.
Or substitute an equal amount of pureee from sieved raspberries, blackberries or soaked dried apricots.
Garnish: Mango slices or ripe berries 1. Puree mangoes in food processor or blender. You should have about 1 cup. Sieve if fibrous. Set aside.
2. Soften gelatin in lemon juice in small saucepan. Place pan over very low heat and stir 2 minutes until gelatin is clear and dissolved. Add to amngo puree. Add yogurt and vanilla. Sift sugar into puree and whisk mixture until smooth. Chill, stirring occasionally, until mixture starts to thicken.
3. Beat egg whites until nearly stiff. Stir a little of the egg white into the mango mixture. Gently fold in remaining whites. Pour mousse into an attractive servingbowl or 6 pretty glass dishes. Chill until set, at least 2 hours. Garnish with fruit if desired.
From An Article: Mango Tango by Cynthia David in The Toronto Sun of 19 July, 1995.
Transcribed By: S. Lefkowitz