Tropical Mango Mousse Cups Recipes

TROPICAL MANGO MOUSSE

Tropical Mango Mousse image

There's nothing quite so refreshing as mangos! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Yield 6

Number Of Ingredients 6

Ingredients

2 mangos - peeled, seeded, and cubed
1 banana
⅔ cup nonfat plain yogurt
2 teaspoons honey
6 cubes ice
1 teaspoon vanilla extract

Steps:

In a blender combine mangoes, bananas, yogurt, honey, ice cubes, and vanilla extract until smooth. Refrigerate for 3 hours. Pour into individual dishes and serve.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 20.5 g, Cholesterol 0.5 mg, Fat 0.3 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 23.3 mg, Sugar 16.8 g

TROPICAL MOUSSE

Tropical Mousse image

At less than 150 calories, this dessert will steal the show! Although perfect for hot weather, I often make this as a finale to a heavy meal in the winter months. When fresh mangoes aren't available, I use the jar variety found in the produce section with equal success. This is a winner with my "low-cal, low-fat, low-sugar" friends! Cook time is really freeze time.

Provided by mostrah

Categories Frozen Desserts

Time 1h20m

Yield 5-6 serving(s)

Number Of Ingredients 6

Ingredients

2 ripe mangoes, pitted, peeled, chopped
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons sugar
2 teaspoons lemon juice
1 (8 ounce) container frozen whipped topping, thawed
kiwi (to garnish) (optional) or pineapple, slices (to garnish) (optional)

Steps:

In a food processor or blender, blend mangoes until smooth.
Add water to equal 2 cups puree.
Transfer to a medium sauce pan and bring to boil.
In a large mixing bowl, stir together gelatin and sugar.
Pour mango mixture over this and stir to dissolve.
Stir in lemon juice.
Cover and freeze for one hour or until mixture rounds up on a spoon.
Remove from freezer and beat with electric mixer 3 minutes or until thick and light.
Fold in whipped topping.
Spoon or pipe into long stemmed dessert glasses.
Garnish with option fruit.
Chill until set.

TROPICAL MANGO MOUSSE CUPS

Tropical Mango Mousse Cups image

Pepperidge Farm® Pastry Shells are baked until golden, filled with a luscious mixture of cream cheese, mango, brown sugar, lime zest and whipped topping, and served with a sprinkle of toasted coconut to make a tropical desert treat.

Provided by Allrecipes Member

Time 1h35m

Yield 6

Number Of Ingredients 8

Ingredients

1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells
1 (3 ounce) package cream cheese, softened
1 mango, peeled, seeded and diced
2 tablespoons packed brown sugar
1 teaspoon grated lime zest
1 cup thawed frozen whipped topping
¼ cup toasted shredded coconut
1 Mango slices or mint sprigs

Steps:

Bake, cool and remove the 'tops' of the pastry shells according to the package directions.
Place the cream cheese, mango, brown sugar and lime zest into a food processor. Cover and blend until the mixture is smooth. Spoon the cream cheese mixture into a medium bowl. Fold in the whipped topping. Cover the bowl and refrigerate for 1 hour.
Divide the cream cheese mixture among the pastry shells. Sprinkle with the coconut and top with the mango slices, if desired.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 33.2 g, Cholesterol 15.6 mg, Fat 23.7 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 11.6 g, Sodium 278.8 mg, Sugar 17 g

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