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Honey Mango Mousse

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  Ripe mango 1 Large
  Lime juice 1 Tablespoon
  Unsweetened apple puree 300 Milliliter (0.5 Pint)
  Clear honey 1 Tablespoon
  Plain unsweetened yogurt 3 Tablespoon
  Artificial sweetener To Taste
  Powdered gelatin 3 Teaspoon
  Water 2 Tablespoon
  Egg white 1

1. Halve the mango by cutting right round its circumference; remove the stone and scoop out the flesh into a bowl.
2. Blend the mango flesh and lime juice in the liquidizer; if necessary, make up to 300 ml (1/2 pint) with water.
3. Mix the mango and apple purees together; add the honey and yogurt. Add artificial sweetener to taste.
4. Put the gelatine and water into a small bowl; stand over a pan of hot water and stir until the gelatine has dissolved. Stir the gelatine mixture into the fruit puree.
5. Whisk the egg white until stiff but not dry; fold lightly but thoroughly into the mango and apple mixture.
6. Spoon into stemmed passes and chill for 2-3 hours. (Can be chilled for up to 24 hours.)

Recipe Summary

Difficulty Level: 
Fruit Dessert

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 158 Calories from Fat 7

% Daily Value*

Total Fat 0.79 g1.2%

Saturated Fat 0.34 g1.7%

Trans Fat 0 g

Cholesterol 1.5 mg0.5%

Sodium 27.8 mg1.2%

Total Carbohydrates 35 g11.8%

Dietary Fiber 2.7 g10.9%

Sugars 25.9 g

Protein 5 g11%

Vitamin A 23.2% Vitamin C 71.3%

Calcium 3.2% Iron 1.5%

*Based on a 2000 Calorie diet

Honey Mango Mousse Recipe