Mango Mousse
Servings: 4 Servings
Ingredients
- 16 ounces mango thawed and drained of excess liquid
- 3 large eggs divided into yolks and whites
- ½ teaspoon cream of tartar
- ¼ cup + 1 tablespoon granulated sugar
- ½ cup heavy cream
- ½ teaspoon pure vanilla extract
Instructions
- Place the thawed mango chunks in a food processor or high powered blender, and pulse until a smooth puree forms. Add the egg yolks, one at a time, pulsing until they’re well combined. Set the mixture aside.
- In the bowl of a stand mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar, and continue beating until soft peaks form. Pour in ¼ cup of sugar and beat until stiff peaks form (the egg whites should be able to stand upright in peaks). Using a spatula, gently fold the egg whites into mango puree mixture.
- Use the bowl of the stand mixer a second time to mix the remaining 1 tablespoon of sugar, heavy cream, and vanilla. Mix on medium speed until stiff peaks form. Gently fold the whipped cream into the mango mixture.
- Divide the mousse evenly between 6 serving glasses. Cover and chill for at least 2 hours or up to overnight. If desired, make additional whipped cream for serving.
Notes
**Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.**
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 6-ounces of the mango mousse. Actual calories will vary.
*Leftovers can be stored in your fridge for up to 3-days.
Nutrition Facts
Mango Mousse
Serving Size
6 ounces
Amount per Serving
Calories
267
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
50
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
156
mg
52
%
Sodium
56
mg
2
%
Potassium
327
mg
9
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
6
g
12
%
Vitamin A
1842
IU
37
%
Vitamin C
41
mg
50
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
