Title : Mango and Lime Mousse : No Added Sugar
link : Mango and Lime Mousse : No Added Sugar
Mango and Lime Mousse : No Added Sugar
~ This tropical mousse is simple to make and contains no added sugar ~
For this recipe you will need a food processor. This mousse provides 1.8g protein, 16g carbohydrate (of which 16g sugars), 20g fat (of which 13g saturates), 4g fibre and 0g salt per portion.
Ingredients
Serves Four
2 sheets leaf gelatine
1 large ripe mango (approximately 450g/1lb)
1 lime, finely grated zest only
150ml/5fl oz double (heavy) cream
1 large ripe mango (approximately 450g/1lb)
1 lime, finely grated zest only
150ml/5fl oz double (heavy) cream
Method
1. Half fill a bowl with cold water and add the gelatine sheets one at a time. Leave to soak for 5 minutes.
2. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as smooth as possible. This may take a couple of minutes.
3. Put 5 tablespoons water in a small saucepan and heat very gently until lukewarm. Lift the gelatine sheets out of the cold water with your fingers and carefully drop into the warm water, stir vigorously with a wooden spoon for a few seconds until the gelatine dissolves. Remove from the heat.
4. Whip the cream using an electric whisk in a large bowl until it stands in fairly stiff peaks.
5. With the motor running on the food processor, pour the gelatine solution slowly onto the mango purée and pulse until completely combined.
6. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk together lightly until smooth.
7. Spoon half the mango cream into four glass tumblers and spoon half the mango purée on top. Spoon the rest of the mango cream on top then finish with the remaining purée. Cover the dishes with cling film and chill for at least 3 hours before serving.
From recipe seen here
2. Cut the mango in half either side of the large flat stone. Using a large spoon, scoop out the flesh and put into a food processor. Add the lime zest and blend until as smooth as possible. This may take a couple of minutes.
3. Put 5 tablespoons water in a small saucepan and heat very gently until lukewarm. Lift the gelatine sheets out of the cold water with your fingers and carefully drop into the warm water, stir vigorously with a wooden spoon for a few seconds until the gelatine dissolves. Remove from the heat.
4. Whip the cream using an electric whisk in a large bowl until it stands in fairly stiff peaks.
5. With the motor running on the food processor, pour the gelatine solution slowly onto the mango purée and pulse until completely combined.
6. Put 6 tablespoons of the mango purée in a small bowl. Add the remaining purée to the whipped cream and whisk together lightly until smooth.
7. Spoon half the mango cream into four glass tumblers and spoon half the mango purée on top. Spoon the rest of the mango cream on top then finish with the remaining purée. Cover the dishes with cling film and chill for at least 3 hours before serving.
From recipe seen here
Related Post
Mangoes, so luscious and juicy, with more than 20 different vitamins and minerals, read more here
Dear reader, you will find a variety of articles and recipe ideas within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
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