Mango Mousse

Mango Mousse
Makes 12
Prep 15 m
Rest 3 m
Cook 3 m
Refrigerate 120 m



  1. 1 of 6 Add water and gelatin to a medium heatproof bowl. Stir and let rest until gelatin blooms, about 3 minutes.
  2. 2 of 6 In a medium saucepan, bring 2 to 3 inches of water to a simmer over medium-low. Set gelatin bowl on top of pan and cook 2 to 3 minutes, stirring occasionally, until gelatin completely dissolves. Remove from heat.
  3. 3 of 6 In a blender, combine condensed milk, mango and lime juice; puree until smooth. Add gelatin and blend on low speed for a few seconds to combine. Pour into a large mixing bowl.
  4. 4 of 6 In a stand mixer fitted with whisk attachment or with a hand mixer in a very large bowl, beat cream at medium speed 3 to 4 minutes, until it holds soft peaks (be careful not to overbeat). Fold whipped cream into mango gelatin, which should have started to set a bit, until thoroughly combined.
  5. 5 of 6 Pour into individual ice cream dishes or wineglasses, cover tightly with plastic wrap and refrigerate until completely chilled and set, at least 2 hours.
  6. 6 of 6 When ready to serve, top with diced fresh mango and berries.
Nutrition Information for Mango Mousse
Servings Per Recipe: 12
Per Serving: 1 g fiber, 29 g sugar, 5 g pro., 53 mg sodium, 291 kcal cal., 17 g Fat, total, 11 g sat. fat, 31 g carb.