Best 2 Mango Mousse Parfaits Recipes

Indulge in a tropical delight with our tantalizing Mango Mousse Parfaits, a symphony of flavors and textures that will transport your taste buds to paradise. These individual parfaits feature layers of creamy mango mousse, tangy mango coulis, and crunchy graham cracker crumbs, creating a captivating contrast that will leave you craving more. The delicate sweetness of the mango mousse is perfectly balanced by the vibrant acidity of the coulis, while the graham cracker crumbs add a delightful textural element. This recipe collection also includes a classic Mango Mousse, a luscious Mango Fool, and a refreshing Mango Lassi, all bursting with the vibrant flavors of this tropical fruit. Whether you're looking for an elegant dessert to impress your guests or a refreshing treat to cool down on a hot summer day, these mango-inspired recipes are sure to satisfy your cravings.

Let's cook with our recipes!

MANGO MOUSSE

Mango Mousse image

Mango mousse made without gelatin or eggs.

Provided by www.DessertForTwo.com

Categories Eggless Recipes

Time 4h10m

Number Of Ingredients 5

Ingredients

1 cup (8 ounces) chopped mango (fresh or frozen and defrosted is fine)
1 TB fresh orange juice
1 TB lime juice
1/4 cup sweetened condensed milk
3/4 cup heavy cream (very cold)

Steps:

In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.

Nutrition Facts : Calories 266 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 37 grams sodium, Sugar 24 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

VELVETY MANGO MOUSSE

Velvety Mango Mousse image

This dessert takes very little time to make and can be prepared a day before serving. For a vegetarian version, omit the gelatine.

Provided by Food Network

Categories dessert

Time 2h30m

Yield 4 to 5 servings

Number Of Ingredients 8

Ingredients

2 large mangos, stones and skins removed, flesh chopped (about 1 pound mango flesh)
1 teaspoon fresh lime juice
3 1/2 ounces sugar
4 tablespoons water
1 free-range egg white, whisked until stiff peaks form
2 gelatine leaves (optional)
6 1/2 ounces heavy cream, whipped until soft peaks form
Handful chopped pistachios, for garnish

Steps:

Blend the mango flesh to a puree in a food processor. Stir in the lime juice.
Heat the sugar and water in a saucepan over a medium heat for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup. Bring the mixture to a boil, and continue to boil for 4 to 5 minutes, or until the mixture has reached the soft ball stage. The mixture has reached the soft ball stage when a sugar thermometer reads 235 to 240 degrees F when inserted into the mixture.
Gradually add the hot sugar to the whisked egg whites in a thin stream, whisking continuously, until all the sugar has been incorporated and the mixture is thick and glossy. You may choose to use gelatine for a firm set. If you are using it, place the gelatine leaves into a small pan and cover with cold water. Set aside for 4 to 5 minutes to soften, then drain well, squeezing any excess water out of the leaves, and return to the pan.
Add 2 tablespoons of water to the gelatine leaves and heat over a medium heat, until the leaves have dissolved. Set aside to cool slightly, then add the mango puree, and stir until well combined.
Fold 1/3 of the whipped cream into the mango mixture, or until well combined. Add the remaining whipped cream and the egg white mixture, and gently fold the into the mango mixture until well combined.
Spoon the mango mousse into a large serving dish or into individual serving glasses, and chill in the refrigerator for 2 hours.
To serve, sprinkle over the chopped pistachios.

Tips:

Use ripe mangoes for the best flavor. Unripe mangoes will be sour and not as sweet.
If you don't have a food processor, you can mash the mangoes by hand. Just be sure to mash them until they are very smooth.
Be careful not to overbeat the heavy cream. If you overbeat it, it will become grainy.
You can make the parfaits ahead of time. Just assemble them and then refrigerate them for up to 24 hours.
Garnish the parfaits with fresh mango slices, mint leaves, or whipped cream.

Conclusion:

Mango mousse parfaits are a delicious and refreshing dessert that is perfect for any occasion. They are easy to make and can be made ahead of time, making them a great option for busy people. The combination of sweet mangoes, creamy mousse, and crunchy granola is sure to please everyone. So next time you are looking for a special dessert, give mango mousse parfaits a try. You won't be disappointed!