Mango Mousse

"From Australian BH&G's Diabetic Living issue 12 2007. Have not included chill time of 6 hours."
photo by a user photo by a user
Ready In:
4 mousses




  • Put the orange juice in a small microwave-safe bowl, sprinkle over the gelatine, stir and set aside for 5 minutes until the powder absorbs the juice. Microwave on high (100%) for 20 seconds, or until the powder dissolves and then stir and then set aside to cool slightly.
  • Meanwhile cut the cheeks off the mangoes and any other flesh for the seed.
  • Set aside one cheek to use later for decorating. Remove the skin (scoop the flesh out with a spoon is and easy way) and roughly chop the remaining flesh and put into a small food processor and process until pureed.
  • In a large bowl, whisk together the mango puree and yoghurt until smooth, add the gelatine mixture and whisk until well combined and smooth.
  • Evenly pour into four glasses and place on a tray and place in the fridge for 6 hours or until set.
  • Scoop flesh from reserved mango cheek and thinly slie and then evenly arrange on top of mousses and spoon over the passionfruit pulp.
  • Serve.

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  1. Took me a few days to find the appropriate passionfruit, & after they were in my kitchen, this wonderful treat went together quickly! Delicious is the best word for it, I think! The passionfruit & mango combo was very, very nice! Definitely a winner at our table! Thanks for sharing it! [Tagged & made in Please Review My Recipe]


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