Tropical Mousse

READY IN: 1hr 20mins
Recipe by mostrah

At less than 150 calories, this dessert will steal the show! Although perfect for hot weather, I often make this as a finale to a heavy meal in the winter months. When fresh mangoes aren't available, I use the jar variety found in the produce section with equal success. This is a winner with my "low-cal, low-fat, low-sugar" friends! Cook time is really freeze time.

Top Review by dyve_leighdee

For Christmas 2006 I decided to do something different...a tropical Christmas dinner. I used this recipe for our dessert. I have to confess that though all of my selections didn't go over wonderfully, THIS DESSERT recipe sure did. I did make some minor modifications to reduce the calorie content a bit more. I used splenda in place of sugar and Cool Whip Free for the whip topping. I liked it some much and it was so easy I decided to get creative. I modified this recipe into a pina colada mousse...which I placed in ready-made Kebbler mini graham cracker crusts. To do this I replaced the mango with banana (for texture), pineapple, coconut extract (again trying to control the amount of fat) and four tablespoons of shreaded coconut (couldn't leave it out all together...I also toast a bit to sprinkle on top) turned out wonderfully.

Ingredients Nutrition


  1. In a food processor or blender, blend mangoes until smooth.
  2. Add water to equal 2 cups puree.
  3. Transfer to a medium sauce pan and bring to boil.
  4. In a large mixing bowl, stir together gelatin and sugar.
  5. Pour mango mixture over this and stir to dissolve.
  6. Stir in lemon juice.
  7. Cover and freeze for one hour or until mixture rounds up on a spoon.
  8. Remove from freezer and beat with electric mixer 3 minutes or until thick and light.
  9. Fold in whipped topping.
  10. Spoon or pipe into long stemmed dessert glasses.
  11. Garnish with option fruit.
  12. Chill until set.

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