Best 2 Mango Mousse With Kiwi Kool Ee Tofu Whipped Cream And Fried Phyllo Garnish Recipes

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Indulge in a tropical paradise with our tantalizing mango mousse, a symphony of flavors and textures that will transport your taste buds to a sun-kissed beach. This delightful dessert combines the vibrant sweetness of ripe mangoes with the tangy zest of kiwi, creating a harmonious balance that is both refreshing and satisfying. Accompanied by a dollop of creamy and luscious Kool-Ee tofu whipped cream, this mousse is a symphony of flavors that will leave you craving more. As a final touch, delicate and crispy fried phyllo pastry adds a touch of elegance and a delightful crunch that complements the smooth and airy mousse perfectly. Prepare to embark on a culinary journey that will tantalize your senses and leave you utterly captivated.

Here are our top 2 tried and tested recipes!

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

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.

MANGO MOUSSE



Mango Mousse image

Top each serving with extra mango if desired.

Provided by twinklez

Categories     Desserts     Mousse Recipes

Time 3h15m

Yield 4

Number Of Ingredients 2

1 cup heavy whipping cream
1 cup mango, pureed

Steps:

  • Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 8.7 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 13.7 g, Sodium 23.4 mg, Sugar 6.2 g

Tips:

  • To ensure the best results, make sure all ingredients are chilled before starting the recipe.
  • For a smoother mousse, strain the mango puree through a fine-mesh sieve before folding it into the whipped cream.
  • Do not overbeat the whipped cream, as this will cause it to become grainy.
  • If you do not have phyllo dough, you can substitute it with wonton wrappers or spring roll wrappers.
  • For a vegan version of the mousse, you can use silken tofu instead of heavy cream.

Conclusion:

This mango mousse with kiwi, kool-ee tofu whipped cream, and fried phyllo garnish is a delightful and refreshing dessert perfect for any occasion. The combination of sweet mango, tangy kiwi, and creamy tofu whipped cream is a taste sensation that will impress your guests. The fried phyllo garnish adds a touch of elegance and crunch, making this dish a truly special treat. Whether you are a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and sure to be a success.

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