Total Time
20mins
Prep 10 mins
Cook 10 mins

This is from my new low-carb cookbook. My friend, Tiffy is going to love this! I bet you could use peaches or apricots instead of the mangoes. Prep time doesn't include the 2 hours 45 min chill/freeze time.

Ingredients Nutrition

Directions

  1. Place mangoes in a blender container. Cover and process until smooth. Add enough water to make 2 cups total. Transfer to a medium saucepan. Bring to boiling.
  2. Meanwhile, in a large bowl stir together sugar and gelatin. Pour mango mixture over gelatin mixture; stir until gelatin dissolves.
  3. Stir in lemon juice. Cover and freeze for 45 to 60 minutes or until mixture mounds, stirring occasionally.
  4. Beat mango mixture with an electric mixer for 2-3 minutes or until thick and light. Fold in whipped topping.
  5. Spoon into dessert dishes. Cover and chill for 2 hours, or until set.

Reviews

(2)
Most Helpful

I tweaked this recipe somewhat: I added agave nectar (instead of sugar) to the mango mixture after bringing it to a boil, along with a teaspoon each of lemon zest and vanilla extract - then the lemon juice as called for. When it was time to fold in the whipped topping, I substituted plain yogurt cream cheese (Greek yogurt). When serving it for dessert after dinner, I topped it with some fresh blueberries - delicious!

bigred94 March 17, 2011

Just made this. Followed the exact recipe with fresh Hawaii mango. It is EXCELLENT. Light and creamy; not too sweet. Loved it. Thanks!

wahine999 May 29, 2010

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