Best 4 Mandarin Mousse Recipes

Indulge in a delightful culinary journey with our collection of Mandarin Mousse recipes, a symphony of flavors that will tantalize your taste buds and leave you craving for more.

Discover the classic Mandarin Mousse, a light and airy mousse with a burst of citrusy mandarin flavor, complemented by a delicate whipped cream topping. For a twist on the traditional, try our Mandarin Orange Mousse, where juicy mandarin oranges infuse the mousse with a vibrant sweetness and a hint of tanginess.

If you're looking for a vegan-friendly option, our Vegan Mandarin Mousse is the perfect choice, featuring a creamy and smooth texture made from silken tofu and coconut milk, combined with the refreshing taste of mandarin. Experience a tropical paradise with our Mandarin Coconut Mousse, where the luscious flavors of mandarin and coconut harmonize to create a truly exotic treat.

For a sophisticated and elegant dessert, our Mandarin Grand Marnier Mousse incorporates the subtle yet distinctive flavor of Grand Marnier liqueur, adding a touch of sophistication to the classic mousse. And for a fun and festive presentation, our Mandarin Mousse Parfaits layer mandarin mousse, whipped cream, and mandarin segments in a parfait glass, creating a delightful combination of textures and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

MANDARIN MOUSSE MOLD

Mandarin Mousse Mold image

Prep this Mandarin Mousse Mold in just 15 minutes! This mandarin mousse dish's layers create a pretty and refreshing mold for a salad or dessert.

Provided by My Food and Family

Categories Recipes

Time 4h45m

Yield 12 servings, 1/2 cup each.

Number Of Ingredients 5

Ingredients

1-1/2 cups boiling water
1 pkg. (6 oz.) JELL-O Orange Flavor Gelatin
1 cup cold water
1 can (11 oz.) mandarin oranges, drained
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups gelatin. Refrigerate 30 min. or until set but not firm. (Gelatin should stick to your finger.)
Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Whisk in 2 cups COOL WHIP until blended; pour over gelatin layer in mold.
Refrigerate 4 hours or until firm. Unmold. Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

MANDARIN MOUSSE

Mandarin Mousse image

I have not tried this recipe. I got this recipe from The Good Carb Cookbook. A serving size is 3/4 cup.

Provided by internetnut

Categories Gelatin

Time 15m

Yield 5 serving(s)

Number Of Ingredients 4

Ingredients

11 ounces mandarin oranges in juice or 11 ounces mandarin oranges in light syrup, undrained
4 ounces sugar-free orange gelatin
1 1/4 cups regular sugar-free non-fat vanilla yogurt or 1 1/4 cups low-fat vanilla yogurt
2 cups fat-free whipped topping or 2 cups light whipped topping

Steps:

Drain the oranges, reserving the juice. Crush the oranges slightly, adding any juice that accumulates to the reserved juice, and set the oranges aside. Pour the juice in a small pot and bring to a boil over high heat.
Pour the boiling juice into a large bowl. Sprinkle the gelatin over the top and stir with a wire whisk for 3 minutes or until it reaches room temperature.
When the gelatin mixture has cooled to room temperature, whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixture. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
When the gelatin has reached the proper consistency, stir it with a wire whisk until smooth. Gently fold in first the oranges and then the whipped topping.
Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.

SATSUMA MANDARIN AND VANILLA UPSIDE-DOWN CAKE

Satsuma Mandarin and Vanilla Upside-Down Cake image

A caramelized layer of mandarin slices crowns this moist, pleasantly sour cake.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 11

Ingredients

4 to 5 medium Satsuma mandarins (1 1/2 pounds), thinly sliced and seeded
8 ounces (2 sticks) unsalted butter, softened
1 vanilla bean, split and scraped, pod reserved for another use
1 1/2 cups sugar
3 tablespoons freshly squeezed Satsuma mandarin juice (from 1 mandarin)
1 1/3 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 tablespoon finely grated mandarin zest
2 large eggs, room temperature
1/2 cup whole milk

Steps:

Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.
Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.
Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.
Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.

MANDARIN ORANGE MOUSSE

Mandarin Orange Mousse image

Make and share this Mandarin Orange Mousse recipe from Food.com.

Provided by budgiesntiels

Categories Gelatin

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 ounce) box sugar-free orange gelatin
1 (3 ounce) box sugar-free white chocolate pudding mix
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) container fat-free cool whip

Steps:

Make Jell-O as directed on the package. Let sit for 10 minutes.
Add pudding mix ( do not add any milk) to Jell-O and mix well with an electric mixer.
Fold in cool whip and fruit.

Nutrition Facts : Calories 41.7, Fat 0.1, Sodium 92.4, Carbohydrate 13.7, Fiber 0.7, Sugar 4.1, Protein 2

Tips:

For a smoother mousse, use a food processor or blender to purée the mandarins until completely smooth.
If you don't have a food processor or blender, you can use a fine-mesh sieve to strain the mandarins, but make sure to press down on the solids with a spoon to extract as much juice as possible.
Make sure the gelatin is completely dissolved before adding it to the mousse mixture. Otherwise, you may end up with lumps in your mousse.
Chill the mousse for at least 4 hours, or overnight, before serving. This will allow the mousse to set properly and develop its full flavor.
Serve the mousse with fresh fruit, such as berries or citrus segments, or a dollop of whipped cream.
For a more elegant presentation, you can pipe the mousse into individual serving glasses or ramekins.

Conclusion:

Mandarin mousse is a light and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its bright citrus flavor and creamy texture, mandarin mousse is sure to be a hit with everyone who tries it.