Ingredients for Tropical Mousse
- 2 cups fresh or jarred mango chunks
- Unflavored Gelatin
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- Frozen Whipped Topping
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How to Make Tropical Mousse
- Blend 2 cups of fresh or jarred mango chunks until completely smooth in a food processor or blender.
- Add enough water to the blended mango to reach a total volume of 2 cups of puree.
- Transfer the mango puree to a medium saucepan and bring to a gentle boil over medium heat.
- In a large mixing bowl, whisk together 1/4 cup (2 packets) of unflavored gelatin and 1/4 cup granulated sugar until well combined.
- Gradually pour the hot mango puree over the gelatin mixture, whisking constantly until the gelatin is fully dissolved and the mixture is smooth.
- Stir in 2 tablespoons of fresh lemon juice.
- Cover the bowl and refrigerate for at least one hour, or until the mixture begins to thicken and mounds slightly when spooned.
- Remove the bowl from the refrigerator and beat the mixture with an electric mixer for 3-5 minutes, or until it becomes thick, light, and airy.
- Gently fold in 1 cup of chilled whipped topping (such as Cool Whip).
- Spoon or pipe the mousse into long-stemmed dessert glasses or individual serving dishes.
- Garnish with fresh mango slices, kiwi, or other tropical fruits of your choice.
- Refrigerate for at least 30 minutes to allow the mousse to fully set before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
111g
Fat
50g
Carbs
9g
