Frosty Mango Mousse
Servings Prep Time
8servings 20minutes
Passive Time
Servings Prep Time
8servings 20minutes
Passive Time
  • 1/4cup orange juice
  • 1packet gelatin
  • 1jar mango slices20 oz
  • 1/2cup sugar
  • 2tbsp liquid from jar of mangoes
  • 1tbsp lime juice
  • 1cup heavy cream
  • 1/2cup powdered sugar
  • 1/2cup fresh blueberries
  1. Equipment needed: blender, 2 medium bowls, mixer, rubber spatula Remove several ‘spears’ of mango from jar, slice into 16 sections (or, thinly slice 1/4 of a fresh mango into 16 slices). Put these aside for topping. (Return to the original jar with some of the liquid.)
  2. Slightly warm orange juice in microwave. Sprinkle one packet of gelatin (or 1 tbsp) over oj, let sit until absorbed.
  3. Toss remaining mango into blender with 2 tbsps of liquid and 1 tbsp of lime juice and 1/2 cup granulated sugar. (If using fresh mango, use 3 tbsps of lime juice.)
  4. Puree mango until thick and smooth. Then, with blender running, pour in gelatin mixture. Transfer to bowl.
  5. In second bowl, whip heavy cream until soft peaks form. Then add confectioners sugar and whip again. (Start with a cold bowl for faster results.)
  6. Whisk whipped cream into mango mixture, blending slowly and evenly.
  7. Pour mixture into 8 dessert bowls. Cover with clear film. Freeze for 4 hours or overnight.
  8. Remove from freezer 30 minutes prior to serving. Top with mango slices and fresh blueberries. Serve. The mango mousse will be partially frozen, should not be soupy or hard. More like soft serve ice cream.
Recipe Notes

Cool and refreshing! If you need to transport it to a picnic, pour mixture into a large covered container instead of individual servings, freeze, then pack in a cooler. Serve with an ice cream scoop.

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