Mango Mousse

Products Used
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58
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Mango Mousse Imperial
By Ericka Sanchez
Prep Time:
10m
Yield:
Serves 4
Plan for:

2 hours chill time 

Soft and silky smooth, this Mango Mousse is not only delicious, but also very easy to prepare. If mangoes are not in season, try this recipe with pineapple, banana, or papaya. Serve it as a sweet appetizer or as a light and fresh ending to a hearty meal.

Suave y sedoso. Este mousse de mango no solo es delicioso sino muy fácil de preparar. Si los mangos no están en temporada, prepara esta receta con piña, plátano o papaya. Sírvelo como un aperitivo dulce o como final de una comida fuerte.

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Ingredients

  • 1 packet (.25 oz) gelatin
  • 1/4 cup cold water
  • 1 1/2 cups Ataulfo mango pulp (about 4 mangoes)
  • 1 can (12 oz) evaporated milk
  • 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 mango, chopped
  • Mint sprigs for garnish

Directions

  1. Dissolve gelatin in water. Set aside.
  2. Combine mango pulp, evaporated milk, and sugar in a blender. Blend until smooth. With blender still running, add dissolved gelatin.
  3. Pour mixture into serving glasses. Refrigerate for 2 hours. Top with chopped mango and a mint sprig. Serve.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.

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Mousse de Mango

Products Used
0
58
56
Mango Mousse Imperial
Por Ericka Sanchez
Tiempo de preparación:
10m
Rendimiento:
Rinde 4 personas
Plan para:

2 horas de refrigeración

Suave y sedoso. Este mousse de mango no solo es delicioso sino muy fácil de preparar. Si los mangos no están en temporada, prepara esta receta con piña, plátano o papaya. Sírvelo como un aperitivo dulce o como final de una comida fuerte.

Clasificación:
Califíquelo usted mismo
Blogger
Recipe Developer
Products Used

Ingredientes

  • 1 paquete (.25 onzas) de gelatina
  • 1/4 taza de agua fría
  • 1 1/2 tazas de pulpa de mango Ataulfo (4 mangos)
  • 1 lata (12 onzas) de leche evaporada
  • 3 cucharadas de Imperial Sugar Azúcar Granulado Extra Fina
  • 1 mango, picado
  • Ramitas de menta para decorar

Direcciones

  1. Disuelve la gelatina en agua. Coloca a un lado.
  2. Combina la pulpa de mango, la leche evaporada y el azúcar en una licuadora. Mezcla hasta que esté suave. Con la licuadora aún en funcionamiento, agrega la gelatina disuelta.
  3. Vierte la mezcla en vasos para servir. Refrigera por 2 horas. Cubre con mango picado y una ramita de menta. Sirve.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.

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